This simple, easy mayonnaise recipe is made with olive oil and can be made in a blender, food processor, whisked by hand or with an immersion blender. Keep it in the fridge for up to 3 weeks!
Here’s a very simple recipe for Homemade Mayonnaise that we’ve been using in dressings, sandwiches, burgers, etc. It’s creamy and light, with great flavor and no unwanted seed or vegetable oils.
You can whisk it by hand or use a blender, immersion blender or food processor.
One of the things we have been avoiding in our everyday cooking is inflammatory, highly processed seed oils (polyunsaturated oils, aka PUFAS).
The challenging thing is these seed oils are in everything and are almost always found in mayo. Even those that say “olive oil” on the label, when you look at the ingredient list you often find canola oil as well. Primal Kitchen makes a version of mayo with avocado oil– which is a step up, but I find the flavor slightly “eggy” and lately just prefer just to make my own. So I thought I’d share this easy recipe.
For more info on seed oils – read this and scroll all the way to the bottom.
Ingredients in Olive Oil Mayonnaise
- Egg yolks
- Dijon mustard
- AC vinegar
- olive oil- opt for a light-colored, mild, extra virgin olive oil, or use the oil of your choice.
- Optional additions: garlic, herbs, lemon juice
How to make Homemade Mayonnaise
This recipe makes 2 cups of mayo that will keep for three weeks. Feel free to half the recipe.
Place egg yolks, water, dijon vinegar and salt in a blender, food processor, or large jar ( using an immersion blender) and blend for a full minute.
Alternately you can whisk these together in a bowl, until fully blended and frothy.
VERY SLOWLY, and this first step is the MOST important– dribble in 1-2 teaspoons of olive oil while blending or whisking vigorously.
Blend for 20 seconds, then keep adding 1-2 teaspoons very slowly like this, blending whisking, until the mixture emulsifies and becomes creamy.
Be patient here, especially in the beginning when adding the first 1/4 cup the olive oil. This is key to getting the mayo to blend up properly and get creamy.
Once it is creamy, very gradually stream in the remaining as the motor is blending, or whisk in a couple tablespoons at a time.
Scrape down sides if need be, and blend until creamy. Taste and adjust salt and acid.
Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks. The vinegar in the recipe extends its shelf life.
The basic mayo recipe will keep 3 weeks in the fridge. See the expert tips below.
- This recipe makes two cups. If you want to half the recipe, I recommend using an immersion blender or a small food processor for easier blending. Or make it by hand.
- Use mild-tasting, light-colored olive oil. Taste it to make sure it is not bitter.
- Feel free to blend oils ( olive and avocado, for example)
- This recipe, without any additions, will keep up to 3 weeks in the fridge.
- If you substitute lemon juice for vinegar, the refrigerated shelf life will go down to one week.
- If you add any fresh garlic or fresh herbs, the refrigerated shelf life will go down to one week.
- You can add dried herbs or granulated garlic and this will keep for three weeks.
Use Homemade Mayo in: