So, you will be seeing this season many companies are coming out with Olive Oil Mayo and Mayo with Olive Oil. A Healthy sounding option. BUT there still will be stuff in there thats NOT so great for the waistline. Soybean oil and Canola oil being their other major ingredients. Some have Olive Oil as the first ingredient, some don’t.
Ever thought of making your own? I was always a little nervous to. But I found a recipe that was SO easy to make, and almost pure olive oil (GREAT for Omega 9’s, Healty mono and poly unsaturated fats – GREAT for losing weight and staying slim). I even found this recipe makes a GREAT garlic -mayo sauce, and also a great fry sauce if you put in Ketchup. Just look for the ketchup that doesn’t have all the H.F. Corn syrup.
ENJOY! Let me know how you like it. Its a slightly more Olive-Oil-ish taste – I hope you like it!
Making Mayonnaise
By: Allrecipes Staff
Not a mayo fan? You might be, once you’ve tried making this versatile condiment from scratch!
Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes.
1. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.
To make 1 cup of mayonnaise you will need:
- 1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
- 1 egg
- Juice of 1 lemon, or vinegar
- A pinch of salt (and pepper, if desired)
- Water to thin the mayonnaise
Many stores sell pasteurized in-the-shell eggs, which you can use if food safety is a concern.
2. Separate the eggs in your recipe. Reserve the whites for other recipes.
3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
4. Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise, which, incidentally, has quite a low pH, so is inhospitable for bacteria. Mayonnaise is rarely the culprit in food-borne illness cases: it’s much more likely to be the potatoes or pasta in the picnic salads causing problems!
- For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.
5. Combine the egg and acid in the bowl, whisking to mix.
- You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk.
- The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.
- (Stabilize a lightweight mixing bowl by setting it on a coiled kitchen towel.)
6. Continue to whisk constantly, adding the oil in a slow, steady stream.
- If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire.
- Add about a teaspoon of water at a time.
When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
- If it never thickened and you’re stirring a puddle, chances are you will need to start over. (Or, if you’re still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe.)
Adjust the seasoning with the salt and pepper and more acid, if desired.
7. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.
Store fresh mayonnaise in the refrigerator and use within five days.
Fun! I’ll have to give it a try.
sounds delicious (maybe I am just hungry!)
I started making my own mayo a couple of months ago – I like to use a combo of extra-virgin and another oil, for flavor. It takes a little practice to get the consistency right, but it’s good! BTW, if you add a tablespoon or so of whey (from making homemade cheese, or you can use kefir whey), it will help the mayo to stay good in the fridge longer…