Tart Olive Oil Mayonnaise Recipes

TART OLIVE OIL MAYONNAISE

Tart Olive Oil Mayonnaise image

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

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)

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

OLIVE OIL LEMON CURD

Olive Oil Lemon Curd image

This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).

Provided by Melissa Clark

Categories custards and puddings, dessert

Time 1h10m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup/200 grams granulated sugar
3 large eggs
1 egg yolk
2 teaspoons finely grated lemon zest (from 1 lemon)
Pinch of kosher salt
1/2 cup/120 milliliters extra-virgin olive oil

Steps:

Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

CARAMELIZED ONION TART WITH OLIVES

Caramelized Onion Tart with Olives image

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

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

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.

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

BASIC MAYONNAISE

Basic mayonnaise image

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

Ingredients

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

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

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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