In just a few minutes, Mayonnaise can easily be made at home! Use an immersion blender, food processor, or whisk it by hand.  Video. Keep it in the fridge for up to 3 weeks! Video. Vegan? Try our Vegan Mayo!

This easy mayonnaise recipe is made with olive oil, using an immersion blender right in the jar you'll store it in. Zero clean-up! It's creamy and light, great for burgers, sandwiches, dressings, and sauces.

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

This easy mayonnaise recipe uses olive oil and an immersion blender right in the jar you’ll store it in. There’s zero clean-up! It’s creamy and light, great for burgers, sandwiches, dressings, and sauces.

You can also whisk it by hand (a great workout!) or use a food processor but I love using the immersion blender right in the same jar it will be stored in; it saves the extra cleaning step!

Why I use Olive Oil

One of the things we have been avoiding in our everyday cooking is highly processed seed oils or polyunsaturated oils, also known as PUFAS. These seed oils are in everything and too much of them can be inflammatory; they 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.  Primal Kitchen makes a version of mayo with avocado oil- which is a step up, but I find the flavor slightly “eggy” and lately prefer just to make my own. So, I thought I’d share this easy recipe. It takes 5 minutes!

Yes, olive oil can be bitter in mayo- but that bitter quality is actually the polyphenols showing their magic. Somehow I don’t mind it because I know it’s good for me. You can always cut the olive oil with avocado oil for a milder flavor or seek out a mild olive oil.

Here is more information on seed oils if you are interested.  It is not my intent to demonize them – when consumed in a balanced ratio to Omega 3 oils, they are not believed to be overly harmful.

Ingredients in Olive Oil Mayonnaise Recipe

Ingredients in Mayonnaise

  • Egg
  • Dijon mustard
  • Vinegar – apple cider or red wine vinegar
  • Salt
  • Extra Virgin Olive Oil or use the oil of your choice. Expeller-pressed grapeseed & Avocado oil work too.
  • Optional additions: garlic, herbs, lemon juice

How to make Homemade Mayonnaise

Step One: Place the egg, dijon mustard,  vinegar, and salt in a 2-cup jar and, using an immersion blender, blend for a full minute.  

Alternatively, you can whisk these together in a bowl, or use a food processor, blending until fully blended and frothy.

Step Two: VERY SLOWLY, and this first step is the MOST important– dribble in just 1 teaspoon of oil while blending or whisking vigorously for 20 seconds.

Chef’s Tip

Adding the oil slowly in the beginning is crucial to creamy mayo! Take care to go slow, especially in the beginning when first adding the first few teaspoons of olive oil. This is key to getting the mayo to blend up properly and get creamy.

Step 3: After it has emulsified and is creamy, then you can add a little more at a time, blending 10-20 seconds, and continue until all the oil is incorporated. It should get thicker as you add the oil and blend!

Step 4: Scrape down sides if need be, taste and adjust salt and acid. Remember olive oil can taste bitter from all the healthy polyphenols. I love this bitterness, but more mustard or vinegar can help mitigate it.

This homemade mayonnaise recipe is made with olive oil and can be made with an immersion blender, food processor, or whisk by hand.  Keep it in the fridge for up to 3 weeks! Vegan? Try our Vegan Mayo!

Storage

Seal in an airtight container and refrigerate for up to 3 weeks. The vinegar in the recipe extends its shelf life.

This homemade mayonnaise recipe is made with olive oil and can be made with an immersion blender, food processor, or whisk by hand.  Keep it in the fridge for up to 3 weeks! Vegan? Try our Vegan Mayo!

Chefs Tips

  • Use an immersion blender right in a jar, for the fastest, easiest way.
  • Add the first 3 teaspoons of olive oil, slowly, one at a time, blending in between each to get it to emulsify and be creamy.
  • 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.
How to make homemade mayonnaise with olive oil.

Ways to use Homemade Mayo

How to make Mayonnaise | 60-Sec Video

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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!

Mayonnaise Recipe

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Description

This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!


Ingredients

Units Scale
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 3/41 cup mild-flavored oil- olive oil, or use half avocado oil (make sure your olive oil is not bitter, taste it first!)
  • Optional additions- 1/2 garlic clove, 1-2 tablespoons fresh herbs (basil, tarragon, etc) , lemon zest, or splash of lemon juice- see notes. My favorite is garlic-tarragon- lemon.

Instructions

  1. Place egg , mustard, vinegar, salt, in a 2-cup jar and use an immersion blender ( right in the jar). Alternatively, use a food processor,  or use a bowl and whisk by hand. Blend /whisk for 30 seconds until frothy.
  2. Add 1 teaspoon oil. Blend well, for 30 seconds.  Then add another teaspoon of oil, blending for 20 seconds. Keep adding a teaspoon at a time, blending between each addition -until it is creamy. Be patient here in the beginning with the first 1/4 cup of olive oilthis initial stage is the key to getting the mayo to emulsify and get creamy and thick. Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition.  If done right, the mixture will thicken as you keep adding and blending. 
  3. Scrape down sides if need be, and blend until thick and creamy.
  4.  Taste and adjust salt and acid. A little splash of lemon juice is nice here.
  5. Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks.

Notes

Store the basic recipe in the fridge for up to 3 weeks. (The vinegar keeps this fresh longer.)

You can use a blender, but I would double the recipe.

If adding fresh garlic or fresh herbs (add in step one)- and understand that the mayo will only keep 1 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 out there- so I have “upped” the vinegar and dijon here to masque this. Feel free to reduce if you prefer.

Nutrition

  • 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

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Comments

  1. Hi Sue, sorry about that. Most likely due to not blending enough right at the beginning when you first add the first few teaspoons of olive oil. This is key. Were you using an immersion blender or making by hand?

  2. I used rapeseed oil and that worked really well! Can’t believe how easy it is to make. So much nicer than store bought.






  3. I didn’t need to halve the recipe, since the amount it makes is perfect! I’ve made it with olive oil once, and with avocado oil once. Both came out delish! My immersion blender is old, so it takes longer to make. It starts to really thicken after the first quarter cup oil. Thanks!






  4. Thank you for the recipe. I added cayenne pepper, black pepper and minced garlic 😋. Plus a slash of lemon juice like you said. My husband loves the DIY mayo. Next time I will try half olive oil half avacado oil. Probably hardly a different with all the seasonings and mustard covering up flavor. Thanks again






      1. I didn’t need to halve the recipe, since the amount it makes is perfect! I’ve made it with olive oil once, and with avocado oil once. Both came out delish! My immersion blender is old, so it takes longer to make. It starts to really thicken after the first quarter cup oil. Thanks!






  5. I like the way how all y’all post telling how to make mayo but none of you say how much to use of anything other than one egg.

    1. I am sure you could. Another mustard like stoneground or even yellow if you prefer that. A bit of worcestershire, horseradish or wasabi may also work. The mayo really needs that balance of tang.

  6. Fantastic recipe! So simple yet so delicious. I used 3/4 cup of olive oil and the flavor and consistency were perfect. Thank you.

  7. By far, this is the easiest way to make mayonnaise. Made it in the jar like your video in about 3 minutes. I feel better using olive oil and don’t mind the robust flavor.






    1. Oh good Fiona! Great to hear! The immersion blender makes it so simple.

  8. For the mayo, in one place it says egg yolk, another it says (and shows) a whole egg. Which is preferable?

        1. Hey Jan, we have a vegan mayo on the blog, just search for it in the search bar. 🙂

  9. So happy to hear there is another person who does not like the eggy taste of mayo. I have to try this recipe.

  10. I had two failed approaches when making it in blender. I realised that the mixture was being heated up by blender engine in the last moments, causing everything to de-emulsify.
    When I’d tried to whisk it by hand it came out beautifully. Thank you for the recipe!






    1. Oh intersting Maybe stopping the blender, taking a couple of breaks between additions may help it stay cool? I’ve been using an immersion blender right in the jar lately – and it is my favorite way now.

  11. My first time making mayo… it went well! I only used 3/4 cup of oil though.. so a lot less than it says. I felt that it was the perfect consistency and the perfect flavour for me and I didn’t want to add any more. I added garlic powder, some lemon and a touch of honey to add something extra.
    I really liked this recipe!






    1. Hey Carrin, glad you liked this. Yes getting that extra 1/4 cup of oil in there can be a bit of a chore, it will make it extra thick- but if you are fine with the consistency at 3/4 up, then great. I used a really large egg, maybe that was the difference.

  12. When I was almost done with my mayo (barely any olive oil left) it went from mayo consistency to completely liquid. Any idea why this would happen? I was using a blender.

        1. I am stumped, not sure why it would separate at this point if it were fully emulsified at the beginning? Sometimes if you add the oil too quickly it can separate, but this would have happened the day you made it. You could try whisking in little water, a teaspoon at a time and see if it gets creamy again.

  13. Hi, The recipe looks great. Is there a pasteurizing or heating method you recommend for the yolks? I have not been able to recently source pasteurized eggs in the carton.
    Thank you






    1. Hi Lynne, I do not use pasteurized eggs and do not heat the yolks- not really sure how to recommend how to do this?

    1. Hi Tess, I’m not sure, I have never tried. We do have a vegan mayo on the blog, if you rather have that.

  14. I have been wanting to try making my own mayo but have been hesitant. This recipe makes it sound so easy! Can’t wait to try it. I couldn’t see myself using the mayo in one week and the idea of having to make it that frequently was overwhelming. The 3 week shelf life in the fridge makes it sound more doable.

  15. Nice–and thanks for the keeping times (I am a lemon juice + garlic kind of girl). Ever use a whole egg instead of just yolks (no added water). Works surprisingly well and you don’t end up with unloved whites in the freezer.






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