BLACK GARLIC MAYONNAISE
A delicious sweet, garlicky substitution for regular mayonnaise. Use it in any dish that you would use mayonnaise, slather it on your sandwiches, use it in potato salad or macaroni salad. Do keep in mind that the color of whatever you're putting it in will change but the flavors will all be enhanced.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Place egg, coconut oil, olive oil, garlic, lemon juice, vinegar, mustard, and salt into a wide mouth jar. Using an immersion blender, blend until ingredients begin to emulsify, 30 to 45 seconds.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 0.2 g, Cholesterol 15.5 mg, Fat 9.6 g, Protein 0.5 g, SaturatedFat 4.7 g, Sodium 56.9 mg, Sugar 0.1 g
CREAMY OLIVE DIP
Serve with assorted breads, crackers, or vegetables.
Provided by Brenda
Categories Appetizers and Snacks Vegetable Olives
Time 4h10m
Yield 32
Number Of Ingredients 7
Steps:
- Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 1.6 g, Cholesterol 11.6 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 192.4 mg, Sugar 0.2 g
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
BLACK OLIVE MAYONNAISE
Easy to make and delicious on toasted French bread or Morrocan flatbread, sandwiches too! Adapted from Party Line with the Hearty Boys.
Provided by Sharon123
Categories Spreads
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place the garlic cloves into the bowl of a food processor and pulse until finely chopped.
- Add the olives and parsley and pulse again until the mix is almost a puree.
- Add the mayonnaise, lemon juice(if using) and salt and pulse until just combined.
- With the processor running, add the olive oil in a stream.
- Pour into a bowl and chill until ready to use.
- Great served with sandwiches, over toast, flatbread, pita chips, etc.
Nutrition Facts : Calories 916.7, Fat 86.1, SaturatedFat 12.2, Cholesterol 34.9, Sodium 2469.5, Carbohydrate 40, Fiber 3.3, Sugar 8.7, Protein 2.4
BLACK OLIVE MAYONNAISE
Steps:
- Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.
GARDEN GRILLED CHEESE SANDWICHES WITH BLACK OLIVE MAYONNAISE
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill.
- Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
- Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.
OLIVE CHEESE MELTS
A scrumptious olive and cheese mixture melted on English muffins.
Provided by Kim McLarty
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
- Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 10 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g
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
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE
The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise
Provided by Tom Kerridge
Categories Side dish, Starter, Vegetable
Time 55m
Number Of Ingredients 14
Steps:
- First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
- Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
- Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
BLACK OLIVE MAYONNAISE
Categories Condiment/Spread Olive Quick & Easy Mayonnaise Summer Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Stir together all ingredients. Chill, covered, 1 hour (for flavors to develop).
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