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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! Vegan? Try our Vegan Mayo!
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 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.
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.
Yes, olive oil can be bitter in mayo- but that bitter quality is 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 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.
How to make Mayonnaise | 60-Sec Video
Ingredients in Mayonnaise
- Dijon mustard
- Vinegar – apple cider or red wine vinegar
- Oil- opt for a light-colored, mild, extra virgin olive oil, or use the oil of your choice. Expeller-pressed grapeseed & Avocado work too.
- Optional additions: garlic, herbs, lemon juice
How to make Homemade Mayonnaise
Place egg yolks, dijon mustard, vinegar, and salt in 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 1-2 teaspoons of 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 the mayo gets creamy, very gradually stream in the remaining as the motor is blending, or whisk in a couple of tablespoons at a time.
Scrape down sides if need be, and blend until creamy. Taste and adjust salt and acid.
Seal with a lid and refrigerate for up to 3 weeks. The vinegar in the recipe extends its shelf life.
I literally made this Mayonnaise Recipe in 2 minutes. How easy is that?
The basic mayo recipe will keep 3 weeks in the fridge. See the expert tips below.
- Use an immersion blender for the fastest, easiest way.
- 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 an immersion blender. Keep it in the fridge for up to 3 weeks!
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 3/4–1 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.
- 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.
- Add 1 teaspoon oil. Blend well, then add a teaspoon at a time, blending between each addition-be patient here in the beginning with the first 1/4 cup of olive oil – this 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 the remaining olive oil.
- Scrape down sides if need be, and blend until thick and 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 for up to 3 weeks.
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.
- 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