Any recipes for mayo using olive oil?

Answer 1

Real Mayonnaise

Mayonnaise is another classic sauce that is quite wonderful, and can be made in the kitchen when needed. The excellence of Real Mayonnaise has been quite lost from the ubiquitous exposure of our society to that white stuff in jars with Mayonnaise written on the lable. Good as that stuff may be, it is not Real Mayonnaise.

This is a good recipe for Mayonnaise. It is a modern recipe using a food processor. A blender will do about the same thing, and anyone good with a whisk or even a silver fork will recognize the mechanics of the recipe, and how to adapt it to the different techniques.

Mayonnaise is the basis for many derivitive recipes. It is closely related to both Hollandaise and Bearnaise Sauces. Mayonnaise goes well with seafood, fruits, especially mixtures of tropical ones, and thin sliced smoked meats, fish and cheeses. Asparagus, artichokes and most raw vegetables are also natural foils for the taste and texture of a Real Mayonnaise.

To do a Real Mayonnaise:

Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:

2 egg yolks
1 whole egg
1 Tbl. French style mustard
grind of black pepper, or bit of white or red
pinch of salt
juice of lemon

Turn on food processor, and let run for 10-15 seconds. Then, while still running, dribble in:

2 cups oil.

Use corn, peanut or other oil. For the distinctive taste, some or all of the oil can be olive. Be careful though, in a Mayonnaise made with all olive oil, if the oil is the least bit heavy the Mayonnaise will be a heavy thing indeed.

When all the oil has been added, shut off the machine and taste the Mayonnaise. You might want to add a bit more lemon juice or salt. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.

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I get a lot of questions about how well fresh, real Mayonnaise keeps, and whether or not you can freeze it. Mayonnaise that is homemade has none of the chemicals that stabilize commercial Mayonnaise, so it will keep a couple or three days at most in a refrigerator before its flavor starts to deteriorate. Since it has fresh eggs in it, it should not be left at room temperature for more than a couple hours, food poisoning is always a concern. It does not freeze, freezing breaks down the emulsion that holds Mayonnaise together, and a soupy liquid results. I also don't think that commercial Mayonnaise will freeze successfully. The safety of fresh eggs that are made into homemade Mayonnaise in the manner of this recipe is your concern. I personally don't worry about them if they are unbroken before being used, and of decent quality. For those that worry about real eggs, I have been told that "Egg Beaters" and some other processed egg products will also make a palatable Mayonnaise.

Answer 2

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Answer 3

I find olive oil far too strong to use alone in mayo. Try using half olive and half sunflower oil in a regular recipe.

Answer 4

Home Made Mayonnaise Recipe

Here is cooked mayonnaise. You can use either lemon juice or vinegar. You can use your choice of vinegar for different tastes.

Ingredients:
a.. 3 egg yolks
b.. 2 tablespoons lemon juice
c.. 2 tablespoons water
d.. 1 teaspoon white sugar
e.. 1 teaspoon dry mustard
f.. 1/2 teaspoon salt
g.. 1 pinch ground black pepper
h.. 1 cup olive oil
Directions:
1.. In small saucepan, stir together egg yolks, lemon juice, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture begins to bubble around edges. Remove from heat and allow to cool for 5 minutes.
2.. Pour into blender container; cover and blend on high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if
necessary.
3.. Cover and refrigerate until chilled.

Answer 5

i could say uncooked in mayo isn't secure. however I extremely have seen people who artwork out drink a uncooked egg for protein. so some distance as a recipe is going; i could prepare dinner some eggs, as quickly as they're completed and you enable them to relax; then i could peel the shells off, throw the shells away. decrease the eggs in 2 equivalent halfs. Scrap the yellow out the middle, and place in a separate bowl. With the yellow yolk upload mayo, pepper, time-honored salt, garlic powder and a sprint of olive oil, oh and a sprint of dill savour. mixture thoroughly and upload a tablespoon of the aggregate on the egg white. you could consume warm or chilly (relax interior the refrigerator for a million hour)

Answer 6

Mayonnaise is meant to me made with olive oil and egg.

Answer 7

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