Easy Homemade Olive Oil Mayonnaise Recipes
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
OLIVE OIL MAYONNAISE
I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.
Provided by Maeven6
Categories Very Low Carbs
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put egg, salt and spices into a food processor.
- Add lemon juce and pulse a couple of times to blend.
- Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
- When the stream is done continue to the count of five. Your done.
- Use in salads, sandwiches and anything calling for Mayonnaise.
Nutrition Facts : Calories 1998.3, Fat 221.4, SaturatedFat 31.4, Cholesterol 211.5, Sodium 2400.2, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.8
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
EASY HOMEMADE MAYONNAISE
This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
Provided by Angela Curtis
Categories < 15 Mins
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine egg, mustard, salt, juice, and vinegar in a blender.
- Blend for 30 seconds or until well mixed.
- Run the blender at low speed and add the oil very slowly.
- Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- Put into a jar and refrigerate.
Nutrition Facts : Calories 1598, Fat 177.1, SaturatedFat 25.1, Cholesterol 148.8, Sodium 1592, Carbohydrate 2.6, Fiber 0.5, Sugar 0.8, Protein 5.6
OLIVE OIL MAYONNAISE
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.
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SIMPLE HOMEMADE OLIVE OIL MAYONNAISE - RECIPES WITH …
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Cuisine American, MediterraneanTotal Time 4 minsCategory Sauces And CreamsCalories 701 per serving
From recipeswitholiveoil.com
Cuisine American, MediterraneanTotal Time 4 minsCategory Sauces And CreamsCalories 701 per serving
SIMPLE OLIVE OIL MAYONNAISE - ALI MILLER RD
Place the egg yolk, sea salt, mustard, lemon juice and apple cider in a bowl. Whisk until the yolk thickens, about 1 minute. Add the oil ¼ cup at a time, whisking vigorously until incorporated, about 1 minute each time. The mayo should thicken and firm up. Add the last cup of oil all at once and whisk again until desired consistency is achieved.
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FAIL-PROOF HOMEMADE MAYONNAISE
The Five Steps For Making Mayonnaise. Prepare your food processor. I prefer to use the small bowl attachment that came with our food processor to make mayonnaise. Add an egg to the bowl of your food processor and process for about 20 seconds. Add mustard, vinegar, and salt then process for another 20 seconds.
From inspiredtaste.net
From inspiredtaste.net
HOMEMADE OLIVE OIL MAYONNAISE | TASTY KITCHEN: A HAPPY ...
Insert an immersion blender and give it a quick buzz until it’s creamy. Still continue to blend as you add the oil in a slow drizzle. The mixture should thicken after a minute or two. If you’re using a cup, use up-and-down motions to bring the emulsion together. Adjust seasonings if necessary and store in an airtight container for 2 weeks.
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EASY 30 SECOND HOMEMADE MAYONNAISE - PRIMALLY INSPIRED
Easy 30 Second Homemade Mayonnaise Recipe. Makes 1 ½ cups. Ingredients: 2 egg yolks at room temperature. 1 cup light olive oil (do not use extra virgin or it will taste way to strong) 1/3 cup coconut oil, melted. 1 ½ T apple cider vinegar or fresh lemon juice (or a combination) 1 tsp dried ground mustard or dijon mustard. salt and white ...
From primallyinspired.com
From primallyinspired.com
EASY HOMEMADE MAYONNAISE - FOOD24
Method: In a food processor, briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard. With the blade running slowly add the canola oil in a slow stream until it has all emulsified. Check the taste and add the salt and pepper and any other seasoning you may like. If it is very thick add a tablespoon or 2 of warm water to thin it down.
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EASY 5-MINUTE FOOD PROCESSOR MAYONNAISE - KITCHEN DREAMING
Mix the ingredients for a few seconds to combine the ingredients. With the food processor running, very slowly add the oil in a thin, steady stream until the mayonnaise becomes and thick and creamy. [See Note 6] Open the food processor and scrape the bowl to ensure all the ingredients are fully incorporated.
From kitchendreaming.com
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OLIVE OIL MAYONNAISE RECIPE - VITTORIA CATERINA GIACHI
To perfectly prepare a classic and very easy homemade mayonnaise, separate the yolks from the egg whites and start whipping the yolks with a whisk along with a pinch of salt and pepper. While continuing to beat them with the whisk, slowly pour in the olive oil until the mixture has thickened and has the shape of a proper mayonnaise. If the ...
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From vittoriagiachi.com
HOMEMADE OLIVE OIL MAYONNAISE - KOPIASTE..TO GREEK HOSPITALITY
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EASY HOMEMADE OLIVE OIL MAYONNAISE RECIPE - FOOD NEWS
1 (7-ounce) can tuna packed in olive oil or water, drained • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained • 3 tablespoons lemon juice • ½ cup extra virgin olive oil • ½ cup homemade mayonnaise • Kosher salt • Freshly ground black pepper
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HOMEMADE OLIVE OIL MAYONNAISE | WHOLE30 MAYO
Separate the egg yolks (you won’t need the egg whites), and add them to a food processor. Next, add vinegar and mix briefly until combined. Add lemon juice, salt, mustard, and mix until it emulsifies and is the consistency of mayonnaise. Turn the food processor on and add the olive oil and extra virgin olive oil SUPER SLOWLY, but in a steady ...
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From oliveyouwhole.com
EASY HOMEMADE OLIVE OIL MAYONNAISE | RECIPE | FOOD ...
Aug 8, 2020 - This quick and easy blended homemade olive oil mayonnaise features eggs, white wine vinegar, lemon juice, dry mustard, canola oil, and extra-virgin olive oil.
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NO-FAIL HOMEMADE MAYONNAISE RECIPE - DOWNSHIFTOLOGY
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HOMEMADE OLIVE OIL MAYONNAISE RECIPE- AMEE'S SAVORY DISH
A simple recipe for homemade olive oil mayonnaise made with extra light olive oil, egg, ground mustard, and lemon juice in the food processor. When you have the right method, it's easy to make your own! I cannot tell you how excited I was when I finally succeeded at making homemade olive oil mayonnaise! It's not an easy feat, I tell you because ...
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From ameessavorydish.com
HOMEMADE OLIVE OIL MAYONNAISE RECIPE AND PRESERVING …
Put the eggs and lemon juice into a bowl or the bowl of your food processor. Very very slowly drizzle in the olive oil while you are beating the eggs. You can use your food processor or an immersion blender. Once all the oil has been added, you have mayonnaise. You can add salt & pepper to taste if you like.
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QUICK AND EASY HOMEMADE MAYONNAISE WITH OLIVE OIL - THE ...
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OLIVE OIL MAYONNAISE - OLIVE OIL TIMES
A quick and easy homemade mayonnaise recipe, using fresh ingredients and extra virgin olive oil. Olive Oil Mayonnaise . Sep. 3, 2020. Patterson Watkins. Making your own mayonnaise is easy, and it gives you greater control over the quality of ingredients. Everything comes together in the food processor (minimal cleanup, hooray!). Olive Oil Mayonnaise . …
From oliveoiltimes.com
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OLIVE OIL MAYONNAISE - TASTY MEDITERRANEO
Instructions. Add the egg, a pinch of salt and the freshly squeezed lemon juice in a large bowl. Very slowly start pouring over the extra virgin olive oil and with the help of a hand mixer process the mix with gentle movements and continue pouring the rest of the extra virgin olive oil until the mayonnaise starts to form.
From tastymediterraneo.com
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QUICK AND EASY HOMEMADE MAYONNAISE WITH OLIVE OIL ...
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HOMEMADE MAYONNAISE (IMMERSION BLENDER ... - SPEND WITH ...
Add all the ingredients and let settle about 1 minute. Place the immersion blender in the bottom and turn it on to high speed. Do not move the blender, allow the mixture to thicken. Once thickened, stop blending immediately. Keep the lid on the jar and store it in the refrigerator.
From spendwithpennies.com
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Place all ingredients in the tall cup of the hand blender. Place the blender on the bottom and pulse until the mayo begins to thicken. Then gently move the blender up and down while running to thicken the mayo evenly. Add salt to taste and store in an airtight container in the refrigerator for 1-2 weeks.
From mentalfoodchain.com
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[RECIPE] HOMEMADE MAYONNAISE WITH OLIVE OIL
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HOMEMADE OLIVE OIL MAYONNAISE RECIPE | PALEO MAYO
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From kitchenkonfidence.com
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Add egg. Most Mayonnaise recipes use only egg yolks. This mayonnaise recipe however uses whole egg! Using whole eggs takes a lot of the extra trouble out of making mayonnaise. 3. Add mustard. Mustard adds very good flavor to mayonnaise. As well as helping to bind it together so that is doesn’t separate. 4.
From thegoodoldway.com
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QUICK AND EASY OLIVE OIL MAYONNAISE — NIKA'S OLIVE
This recipe can be made in a blender, food processor, with a handheld mixer, or with a good old fashioned arm workout and a whisk. Makes about a cup of mayo. INGREDIENTS. 1 egg . Salt to taste . 1 tablespoon freshly squeezed lemon juice . 1/2 cup your favorite Nika’s Olive olive oil. INSTRUCTIONS
From nikasolive.com
From nikasolive.com
TWO-MINUTE MAYONNAISE RECIPE - SERIOUS EATS
Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
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This instruction is for a food processor. I used this one. (You can find my favorite kitchen items HERE!) Use a cover with a large feed tube and small pusher. Add egg, mustard, lemon juice and 1 tablespoon of oil to a food processor and process for about 60 seconds. 2. While machine is running, pour ¼ cup of oil into small pusher. 3. When it ...
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OLIVE OIL MAYONNAISE - NELLIEBELLIE
Using an immersion blender with attached mixing beaker, blend egg yolks until smooth. Start adding olive oil, one drop at a time, until the mixture starts to become thick. Once it thickens, you can stream in the olive oil faster. But the whole process should be slow.
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Place one egg, oil, lemon juice and salt (all room temp) into a narrow jar with a lid wide enough to accommodate the immersion blender. Place the blender in jar so that it touches the bottom. Turn blender on. You will see mayo thicken up almost immediately.
From theorganickitchen.org
From theorganickitchen.org
EASY HOMEMADE OLIVE OIL MAYONNAISE RECIPE
Directions. Combine egg yolks, apple cider vinegar, lemon juice, mustard, salt, herb (s), and 1/4 cup of oil. Blend for 10-15 seconds. While blender is …
From theepochtimes.com
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HOMEMADE OLIVE OIL MAYONNAISE | NOURISHING DAYS
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From balancedbites.com
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HOW TO MAKE OLIVE OIL MAYO
Juice of 1/2 a lemon. In a food processor, pulse together the egg, mustard, and salt with a few tablespoons of extra virgin olive oil. With the machine running, slowly add the remaining oil, streaming it in through the top of your machine. Once all of the oil is incorporated, the mayo should look fluffy and creamy. Stir in the lemon juice.
From oliveoil.com
From oliveoil.com
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1 tsp Fairchild’s Apple Cider Vinegar or 2 tsp any other brand of ACV. Directions. Crack the eggs into the jar. Add the ACV and salt. Blend on highest setting until the egg mixture is light and airy. 20 – 30 seconds. Continue blending on high while slowly, slowly pouring the oil into the mixture in a thin stream.
From thefarmerslamp.com
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FOOL PROOF WHOLE EGG OLIVE OIL MAYONNAISE RECIPE
Instructions. Make sure everything sits at room temperature for at least 30 minutes. Blend together the egg, 1 teaspoon lemon juice, 1 teaspoon vinegar, 2 tablespoons olive oil and salt for about 1 minute. Keep blending and slowly add in the additional oil a few tablespoons at a time. As the mixture starts to thicken you can drizzle more oil.
From dinnerplanner.com
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From recipeshappy.com
From recipeshappy.com
CREAMY HOMEMADE MAYONNAISE – LEMI SHINE
Add all ingredients except oil to your food processor, and process for a couple of seconds or until creamy. With the food processor still running, slowly begin adding the oil. Start off with just a couple of drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
From lemishine.com
From lemishine.com
HOW TO MAKE OLIVE OIL MAYONNAISE - THIS HONEST FOOD
Instructions. In a medium glass, ceramic or non-reactive bowl whisk together egg yolk, mustard and a few drops of the oil until thick. While constantly whisking, slowly stream in half of the remaining oil. Add vinegar and whisk until combined. Add salt and pepper to taste.
From thishonestfood.com
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10 EASY HOMEMADE MAYONNAISE RECIPES - SAVORY LOTUS
1/2 tbsp apple cider vinegar. 1/2 tbsp lemon juice. 3/4 cup avocado oil. unrefined sea salt. Place yolks, vinegar and lemon juice in a narrow container. Whip with immersion blender for 1 minute. With immersion blander running, very slowly pour oil over top, moving blender in circles and up and down.
From savorylotus.com
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