Tart 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

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

Ingredients

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 / 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

Ingredients

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)

TART OLIVE OIL MAYONNAISE

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

Tart Olive Oil Mayonnaise image

Steps:

Have ready: An electric beater.
A narrow bowl not much bigger than the diameter of the beaters.
Put the egg yolks into the bowl and beat briefly just to break up.
Add the salt and any optional ingredients.
Add 1 tablespoon of the lemon juice.
Turn on the beater to a medium fast speed.
Dribble the oil so that it is blended into the yolks before adding more.
Continue gradually until all the oil is used.
Gradually add some or all of the remaining lemon juice to taste (I use it all).
HINT: I like to triple the recipe and then store it in a 40 oz.
Jiff Peanut Butter Jar like sold at Sam's Club.

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

3 large egg yolks
10 ounces bertolli light olive oil
1/3 teaspoon salt
2 tablespoons lime juice or 2 tablespoons white balsamic vinegar (good when using garlic)
1/8 teaspoon black pepper or 1/8 teaspoon white pepper (some or all to taste) (optional)
1/8 teaspoon paprika (nice for color (some or all to taste) (optional)
1/8 cayenne pepper (some or all to taste) (optional)
1 -3 teaspoon dry mustard (some or all to taste) (optional)
1 clove garlic or 2 tablespoons garlic, freshly pressed (some or all to taste) (optional)

CARAMELIZED ONION TART WITH OLIVES

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

Caramelized Onion Tart with Olives image

Steps:

Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons fresh thyme, leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets (optional), rinsed

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

Ingredients

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

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

Basic mayonnaise image

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

Ingredients

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

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

Easy Homemade Mayonnaise image

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

Ingredients

¾ cup light olive oil
1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

More about "tart olive oil mayonnaise recipes"

OLIVE OIL MAYONNAISE - OLIVE OIL TIMES

Web Sep 3, 2020 Directions Place egg yolks, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 …
From oliveoiltimes.com
3.9/5 (55)
Category Condiments
Servings 2
Estimated Reading Time 2 mins

Place egg yolks, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until the is has thickened.

Tart Olive Oil Mayonnaise Recipes

EASY HOMEMADE OLIVE OIL MAYONNAISE

OLIVE OIL / SAFFLOWER OIL MAYONNAISE (MAYO)

TART OLIVE OIL MAYONNAISE

CARAMELIZED ONION TART WITH OLIVES

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

OLIVE OIL MAYONNAISE

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

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.

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