Olive Oil Mayonnaise Recipes

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

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

• Ingredients

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

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

• Ingredients

This recipe is for plain ole deliciously tart mayo. I had a hard time in finding a "plain" mayo recipe and experimented with various ones until I developed this one. I have included some optional items that make for a different taste. Enjoy! Since our family consumes a lot of mayo and store bought mayo has the "bad" fats, I created this mayo recipe with the intent for it to be heart-healthy and high in mono-saturated fat... you need to decide for yourself if you think it is heart healthy. Health experts are telling us to eat more mono-saturated fat, less poly-unsaturated, little saturated fat and no trans-fat. In very simple non-technical terms: mono-saturated fat increases Good Cholesterol (HDL) and decreases Bad Cholesterol (LDL); poly-unsaturated fat decreases both HDL and LDL; saturated fat increases LDL; and trans-fats decreases HDL and increases LDL. So the primary "good" fat is mono-saturated fat. There are three common oils that are "good" for increasing mono-saturated fat... almond, olive and canola. Almond oil is very tasty and appears to be marginally higher in mono-saturated fats than olive oil... but is much more expensive. Olive oil is higher in mono-saturated fats than Canola... but the taste of virgin olive oil can overwhelm many recipes including mayo. Canola oil does not have much flavor to me or at least not a good flavor. I chose Bertolli Extra Light Olive Oil because the flavor is mild and comparable to almond oil and much less expensive if you buy it at Sam's Club or CostCo. Eggs and egg yolks are an area of disagreement by the "food police".

Provided by Ron Mauldin

Categories     Salad Dressings

Time 10m

Yield 13 oz.

Number Of Ingredients 9

Nutrition Facts : Calories 206.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.6, Sodium 62, Carbohydrate 0.4, Sugar 0.1, Protein 0.7

• Ingredients