Olive Oil Mayonnaise Recipes

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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



Easy Homemade Olive Oil Mayonnaise image

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

2 eggs, room temperature
1 cup extra-virgin olive oil
1 cup canola oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon salt

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



Olive Oil Mayonnaise image

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

1 egg (fresh is best)
1 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon paprika (optional)
1/2 teaspoon mustard powder
2 tablespoons lemon juice (Fresh is best)
1 cup olive oil

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



Olive Oil Mayonnaise image

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.

1 1/2 teaspoons red-wine vinegar
1/4 teaspoon coarse salt
1 large egg
1 large egg yolk
2 teaspoons Dijon mustard
3/4 cup canola oil
1/2 cup extra-virgin olive oil
Freshly ground black pepper

OLIVE OIL / SAFFLOWER OIL MAYONNAISE (MAYO)

I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils. I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.

Provided by Devonviolet

Categories     Lunch/Snacks

Time 15m

Yield 27 tbsp, 27 serving(s)

Number Of Ingredients 6



Olive Oil / Safflower Oil Mayonnaise (Mayo) image

Steps:

  • Place the egg in a food processor, or blender, and turn it on.
  • Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added.
  • Add mustard, salt and lemon juice.
  • Pulse the food processor, or blender, until all ingredients are well blended.
  • Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.

Nutrition Facts : Calories 109.5, Fat 12.2, SaturatedFat 1.2, Cholesterol 6.9, Sodium 24.2, Carbohydrate 0.1, Protein 0.2

1 large egg, must be room temp
1 cup safflower oil
1/2 cup olive oil (Extra Virgin)
2 teaspoons brown mustard
1/4 teaspoon sea salt
4 teaspoons lemon juice (Bottled Juice works)

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