Olive Oil Mayonnaise Recipes

EASY HOMEMADE OLIVE OIL MAYONNAISE

Easy Homemade Olive Oil Mayonnaise image

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

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

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

HOMEMADE GARLIC MAYONNAISE

Homemade Garlic Mayonnaise image

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Provided by Rudy Torrijos III

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup olive oil

Steps:

Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g

BLENDER MAYONNAISE

Blender Mayonnaise image

Provided by Kemp Minifie

Categories Condiment/Spread Egg Mustard Quick & Easy

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 large egg
4 teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white or black pepper*
1 cup olive oil or a neutral vegetable oil or a combination of the two

Steps:

In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

EASY HOMEMADE MAYONNAISE

Easy Homemade Mayonnaise image

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

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

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

OLIVE OIL MAYONNAISE

Olive Oil Mayonnaise image

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

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

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

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