Tart Olive Oil Mayonnaise
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
13 oz.
ingredients
- 3 large egg yolks
- 10 ounces bertolli light olive oil
- 1⁄3 teaspoon salt
- 2 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)
directions
- 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.
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Reviews
-
Wow, this recipe works great! I doubled the amounts and it came out perfectly. Great flavor and texture. I put a dash of apple cider vinegar in at the end instead of the second tablespoon of lemon juice. I used organic eggs and light olive oil. I omitted all the extra flavorings simply because I wanted this mayo to be flavor-neutral. I'm a follower of the Paleo/Primal way of eating so this recipe is perfect as it does not use the canola oil and other bad fats usually associated with mayo.
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I have used this recipe several times for healthier Passover mayonnaise. I usually keep the optional spices minimal; salt, pepper, and maybe the paprika. The tip in the instructions to use a narrow bowl slightly wider than the mixer was a life saver. I also read a tip somewhere else that if your mayo starts to break, try adding a little boiling water. Though mine didn't break, I added a bit while the mixer was whirling away just to help keep a nice texture. This is a really helpful recipe, thanks for posting!
RECIPE SUBMITTED BY
Ron Mauldin
United States
I like to create anything, eat reasonably healthy and be around people that have figured out how to be happy most of the time.
With a host of varied talents and interests, I have "re-invented" myself several times and am in the process of doing so again. I am currently writing a book "Eternal Spring Locations Guide", about ideal locations in the world that need neither air-conditioning or heat... the outdoors becomes your living room. I will move to such a place in the next couple of years.