When the sweet ache of being alive, lodged between who you are and who you will be, is awakened, befriend this moment. It will guide you. Its sweetness is what holds you. Its ache is what moves you on.~Mark Nepo
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.
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.
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 and blending it right in a small mason jar – 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:
- Chipotle Mayo (Mexican Secret Sauce)
- Creamy Cilantro Lime Dressing
- Dilly Ranch Dressing
- Creamy Gorgonzola Dressing
- Caprese Sandwich
This simple, easy mayonnaise recipe is made with olive oil and can be made in a blender, food processor, whisked by hand, or use an immersion blender. Keep it in the fridge for up to 3 weeks! Makes 2 cups- feel free to halve the recipe – see notes. (FYI, I’ve made it with each, and my favorite way is using the immersion blender in the large jar, for the easiest clean-up.)
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1 3/4 cups mild-flavored olive oil– or feel free to use half avocado oil (make sure your olive oil is not bitter, taste it first!)
- Optional additions- garlic clove, fresh herbs, lemon zest, or splash lemon juice- see notes.
- Place egg yolks, mustard, vinegar, salt, in a blender, food processor, bowl, or in a jar using an immersion blender. Blend /whisk for one minute until frothy.
- VERY SLOWLY, drip in olive oil –1 -2 teaspoons at a time blending/whisking well between each addition. Be patient here in the beginning- especially with the first 1/4 cup of olive oil – this is the key to getting the mayo to emulsify and get creamy and thick.
- Once creamy, then gradually add more in a very thin stream, blending or vigorously whisking the remaining olive oil.
- Scrape down sides if need be, and blend until creamy.
- Taste and adjust salt and acid. A little splash of lemon juice is nice here.
- Place in a 2-cup jar with a lid and refrigerate.
Store the basic recipe in the fridge for up to 3 weeks. (The vinegar keeps this fresh longer.)
If adding fresh garlic or fresh herbs- the mayo will only keep one week. (Dried herbs or granulated garlic will not affect it.)
If you substitute lemon juice for the vinegar, again, the mayo will only keep for one week.
Personally, I do not like the “eggy” taste of some mayos- so I have “upped” the vinegar and dijon here to masque this. Feel free to reduce if you prefer.
- Serving Size: 1 tablespoon
- Calories: 97
- Sugar: 0 g
- Sodium: 54.5 mg
- Fat: 11.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 10.2 mg
Keywords: mayonaise recipe, homemade mayonaise, olive oil mayo, olive oil mayonaise