olive oil mayonaise

[joanieb]

Hi, bookworm--I had high hopes for and bought that olive oil mayo at our local NC Harris Teeter. It was very vinegary, had an odd taste (too olivey?) and overpowered whatever we used it on (probably a tomato sandwich in the summer!). I tried it again in tuna salad w/unsatisfactory results. Neither of us cared for it in either form. I even passed it on to my mom and she gave it back! Best I remember, it cost right much more, too. If you're an NC native as I am, you may have been raised on good old Duke's, but this stuff wasn't even as good as our regular Hellman's Light (blue label). Hope this helps...joanieb

[bookworm]

Hello Everyone,

While shopping at the Harris Teeter Grocery store in North Carolina, I noticed in the assortment of mayonaises an olive oil mayonaise. The second ingredient in the list of ingredients in olive oil and the fat content is very low compared to regular mayonaise. Has anyone ever tried this before or heard of it?

[bookworm]

Thanks Joanieb for the reply. Sorry to hear that this was such a dissapointment I was looking forward for another alternative to good old mayo. I guess I'll have to stick with the regular because I wouldn't want to ruin a tomato sandwich. The thought of one makes my mouth water. Thanks for the info.

[acorreia]

bookworm,

My husband is Portuguese and he makes a mayo out of olive oil. It's pretty good, but I doubt that it is low in fat.

Here's what you do:

1. In a bowl, put in one egg yoke.
2. Add a tablespoon of mustard.
3. Add a tablespoon of red wine vinegar.
4. With a fork, mix the above very fast until it is a very smooth paste. If it turns out lumpy, it won't work.
5. Slowly add olive oil while mixing.
6. Continue to add olive oil until you are happy with the consistency.

You can also do this in a blender or with a mixer. The key is to get the egg mixture going first and then to SLOWLY add in the olive oil.

-Angela