Olive Oil Mayonnaise?

go ahead with the regular OO

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You can certainly use a regular OO. I don't usually care for the product in general when it'll be part of a flavoring, as OO in mayo would be. I'd much rather use a neutral oil plus some good, flavorful EVOO, making a blend that gives me just the flavor I want. Another option is to mix the two olive oils to get an acceptable flavor punch.

Shel

I know this isn't popular with many people, but when I make mayonaise, I use EVOO. I like the fruity full flavor. I also use a commercial wand mixer, and a combination of vinegar and then I add fresh lemon juice at the end along with S&P to get the flavor I'm looking for. Of course, dijon mustard, whole egg and egg yolk. Kind of like the recipe in Joy of Cooking 1964 edition.

Sure beats the heck out of Hellman's! :)

doc

Doc, it would be perfect for a Mediterranean dish. Hm... olive oil packed tuna, capers, celery, onion on crusty bread or as a dip.... :lips:

Not all EVOO is created the same -- and for that matter, I suspect that not everything labelled EVOO really is. :rolleyes:

In any case, consider how the mayo will be used, and what flavor(s) you want to predominate. If you're making a delicate chicken salad, you might not want the olive oil taste to be too strong. Then again, if you are making a rouille,* that should work well. (Speaking of which: earlier today I made rouille with spiced olive oil left over from poaching shrimp. Since it will go on croutons garnishing a seafood soup, the flavor is complementary.)

*Rouille is a spicy sauce, often made like mayo or sometimes with bread crumbs, with garlic and pureed red peppers. Often served with bouillabaise.

Try sunflower oil, unlike some olive oils it has a mild taste.

It sounds like the author of the recipe intended the taste of olive oil in the Mayo to be there. What other ingredients go into the salad? If EVO is called for in a dressing specific to the salad, I say go for it. I wouldn't use EVO for every mayo, but for a specific use, why not?

--Al