Re: Mayonaise recipe

Here are two Mayonnaise recipes that I have made. If you don't like egg yolks, I have heard that you can substitute Egg Beaters. My personal objective is a mayo high in mono-saturated fat.

The first one is more like traditional mayo, but I added extra lemon to help mask the olive oil taste. In the future I plan to try this recipe with almond or grapeseed oil.

The second one has a definate garlic "bite" that overwhelms the olive oil taste.

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Really Tart Olive-Oil Mayonnaise

3 large egg yolks
10 oz. Olive-Oil ( Pure or extra light)
1/4 tsp salt
1/8 tsp fresh ground fine black pepper
1 Tbs dry mustard
5 Tbs fresh lemon juice

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, mustard and pepper.
Add 2 Tbs 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.

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Balsamic & Garlic Olive-Oil Mayonnaise

3 large egg yolks
10 oz. Olive Oil ( Pure or extra light)
1/4 tsp salt
1/8 tsp fresh ground fine black pepper
2 Tbs fresh pressed/minced garlic (I used a garlic press)
2 Tbs white balsamic vinegar

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, pepper, garlic and balsamic vinegar.
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.
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