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Home » Recipes » Basic Components

How To Make Homemade Olive oil Mayonnaise Recipe

Published: Aug 13, 2020 · Modified: Jul 29, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen. #yourguardianchef #homemade #mayonnaise
Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow a few important rules and the magic will happen.

This homemade olive oil mayonnaise recipe is easy to make, and this spreadable olive oil mayo also boasts a delicious taste that will elevate any dish it's added to its. With just a few simple ingredients and following the rules, you can have a batch of homemade olive oil mayonnaise ready to enjoy in no time. Say goodbye to store-bought kraft mayo and hello to the superb flavor of homemade mayo!

Jump to:
  • Ingredients
  • Eating raw eggs
  • Instructions
  • How to thicken homemade mayonnaise
  • How to fix a curdled mayonnaise
  • Use and Storage
  • Useful tools
  • Cleaning the egg
  • Rotten Egg Test
  • 📋How To Make Homemade Olive oil Mayonnaise Recipe

Why should I make it if I can buy it?

The taste of homemade mayonnaise is much better, and once you master the technique, you will make it in no time.

Try it with seafood or boiled vegetables or season a salad.

Once you try it, you will know why.

Many are concerned about using raw eggs, but here in Europe, they are safer to use.

I always use them in Mayonnaise and other recipes, such as tiramisu, chocolate mousse, or VOV Italian eggnog.

In the USA, you can find pasteurized eggs at your supermarket.

Ingredients

  • egg yolks
  • olive oil: a good quality oil but not extra virgin olive oil
  • lemon juice or white vinegar
  • salt & pepper
  • Dijon mustard optional

Eating raw eggs

Eggs are treated differently in Europe vs. the USA, so my methods might not apply in all countries.

As a European, this is what I do when I need to use a raw egg:

  • When I buy my eggs, I make sure they are from a reputable source (actually, as of 2020, I now have my own chickens and have two fresh eggs each day)
  • As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
  • I use raw eggs only if they are very fresh.
  • I wash the eggs with soap and water just before using them to remove any possible bacteria. Once I do, I use them immediately as the natural protection of the eggshell is removed by the soap
Fresh farm eggs on a chicken shaped eggs holder

Instructions

  1. In a bowl, whisk the egg yolk with a food processor or a hand blender(you can add dry mustard, but it is optional). 
  2. Very slowly, add the vegetable oil in a thin but continuous steady stream.
  3. Add the lemon juice or the vinegar at the end.
  4. Season with salt and pepper.
making mayonnaise

How to thicken homemade mayonnaise

To make sure the mayonnaise thickens, it is important to follow these steps:

  • All the ingredients should be at room temperature
  • You can flavor the mayonnaise with dijon mustard or a stronger one if you prefer
  • Never use extra virgin olive oil. I use olive oil or light vegetable seed oils.
  • Add the oil very slowly while whisking
  • If you add the oil too fast, the mayonnaise will curdle
  • In the end, you can add either 2 teaspoon of lemon juice or white vinegar. Either one, it is only a question of preference.
homemade mayonnaise on a spoon

How to fix a curdled mayonnaise

A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly.

If that happens, don't throw it away.

Add another egg yolk, add the curdled mayonnaise gradually, and pulse the blender until the mayonnaise gets back its shape.

Homemade mayonnaise in a bowl with a spoon

Use and Storage

You can store homemade mayonnaise for 3 to 4 days in the fridge.

You can use it in a wide range of foods and these are my favorites:

  • I use homemade mayonnaise in different recipes; one of my favorites is Chicken Caeser salad, Chicken salad wraps or your favorite delicious sandwich.
  • Make a potato salad or tuna salad with homemade mayonnaise, and you will immediately taste the difference.
Chicken salad served over an homemade wrap and seasoned with homemade mayonnaise
  • Add raw garlic to the homemade mayonnaise, and make Aioli or add dill and capers to make Tartare.
  • I serve Aioli or Tartare with Fried Calamari or Eggplant Milanese
  • These two sauces are also excellent with a seafood platter, crab claws, or shrimp.
fried calamari served with tartare sauce

Useful tools

To simplify the process of making mayonnaise, I use the following tools:

  • Egg separator: when I need to separate the egg yolk from the white, I always use this tool that makes the process much easier. I break the egg and pour it inside, and it automatically separates the yolk from the white.

Important Note: I always do that over a separate cup and remove the white before I break the next egg. When you need to whip the egg white, there must be no traces of the yolk. Otherwise, the foam does not firm up.

separate egg yolk from whites
  • Electric mixer: I find using my Kitchenaid whisk attachment very convenient. Since I have to pour the oil in a slow and continuous stream, I need to have my hands free, and my KitchenAid is perfect. A hand mixer will not work as you need to hold the mixer and the bowl at the same time. However, you can also use a tabletop blender.
  • Measuring mugs with spout are perfect for pouring the right amount of oil in a continuous stream without making a mess.
mayonnaise made with a kitchenAid wisk

Cleaning the egg

Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.

He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.

Rotten Egg Test

To check if the egg is super fresh, I put it in water: if it floats it is rotten!

 

Fresh egg in water sinks
A fresh egg in water sinks

 

With time the fresh egg rises up

the older is the egg the lighter it gets and rises up
A rotten egg floats is water

A rotten egg floats in water

If you are making this Homemade Olive oil Mayonnaise Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

homemade mayonnaise in a bowl eggs in a corner

📋How To Make Homemade Olive oil Mayonnaise Recipe

This homemade olive oil mayonnaise recipe not only it is easy to make, but this spreadable olive oil mayo also boasts a delicious taste that will elevate any dish it's added to. With just a few simple ingredients and following the rules, you can have a batch of homemade olive oil mayonnaise ready to enjoy in no time. Say goodbye to store-bought mayo and hello to the delicious flavor of homemade!
Prep Time 10 minutes minutes
⏲️Total Time 10 minutes minutes
Servings: 8 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 1 egg yolk
  • 1 cup olive oil
  • 2 teaspoon lemon juice or white vinegar
  • salt & pepper
  • 1 teaspoon Dijon mustard optional
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Equipment

  • KitchenAid Mixer
  • Egg separator
  • Measuring mugs
  • Mini Measuring Set
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Instructions

  • All ingredients should be at room temperature. In a bowl whisk the egg with salt, pepper and mustard. 
  • Very slowly add the olive oil, in a thin but continuous flow.
  • Add the lemon juice or the vinegar at the end
    2 teaspoon lemon juice or white vinegar
  • Transfer into a small container and keep in the fridge for 3 to 4 days

Video

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Notes

Eggs are treated differently in Europe vs. the USA, so my methods might not apply in all countries. As a European, this is what I do when I need to use a raw egg:
  • When I buy my eggs, I make sure they are from a reputable source (actually, as of 2020, I now have my chickens and have two fresh eggs each day)
  • As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
  • I use raw eggs only if they are very fresh.
  • I wash the eggs with soap and water just before using them to remove any possible bacteria. Once I do, I use them immediately as the natural protection of the eggshell is removed by the soap
Tips for making mayonnaise:
  • All the ingredients should be at room temperature
  • Never use extra virgin olive oil; I use light olive oil
  • Add the oil very slowly while whisking
How to fix a curdled mayonnaise:
  • A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly. If that happens, don't throw it away.
  • Add another egg yolk, add the curdled mayonnaise gradually, and pulse the blender until the mayonnaise gets back its shape.
You can store homemade mayonnaise for 3 to 4 days in the fridge.

Nutrition

Calories: 247kcal | Carbohydrates: 0.2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 24mg | Sodium: 9mg | Potassium: 5mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.2mg
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Reader Interactions

Comments

  1. Elaine @ Dishes Delish

    November 08, 2017 at 12:35 pm

    5 stars
    My mom used to make homemade mayo all the time! I enjoyed reading the facts about eggs Laura!

    Reply
    • Laura

      November 08, 2017 at 12:38 pm

      Homemade mayo also reminds me of my mom's food, that is probably why I love it so much

      Reply
  2. Gloria @ Homemade & Yummy

    November 08, 2017 at 2:02 pm

    5 stars
    I have never tried making this at home. Not sure why not, but just haven't. It has always intrigued me, so I really need to experiment in the kitchen and see how this goes. I know the taste would be incredible.

    Reply
    • Laura

      November 08, 2017 at 3:30 pm

      You should try, the taste is so much better

      Reply
  3. Liz @ I Heart Vegetables

    November 08, 2017 at 3:16 pm

    5 stars
    I've never tried making mayonnaise at home! We don't always have it on hand so this recipe could be perfect!

    Reply
    • Laura

      November 08, 2017 at 3:29 pm

      Thanks, very handy to have as you usually have oil and 1 egg

      Reply
  4. Lisa | Garlic + Zest

    November 08, 2017 at 3:31 pm

    5 stars
    I love homemade mayonnaise -- especially on poached fish -- it's the best. I always add garlic to mine.

    Reply
    • Laura

      November 08, 2017 at 3:32 pm

      yes, I love it with garlic

      Reply
  5. Pam

    November 08, 2017 at 4:17 pm

    5 stars
    You know, I'm not a fan of store bought mayonnaise, but I think I would like this. It sounds so much better than what comes out of a bottle or jar!

    Reply
    • Laura

      November 09, 2017 at 3:57 am

      Definitely, this is so much better

      Reply
  6. Ginny

    November 08, 2017 at 3:39 pm

    5 stars
    Love making everyday condiments at home. Very good lesson.

    Reply
    • Laura

      November 08, 2017 at 3:59 pm

      Thank you Ginny

      Reply
  7. Agness of Run Agness Run

    November 16, 2017 at 10:36 pm

    5 stars
    It's been a while since I started looking for a good homemade mayo recipe. This one is just perfect, Laura. Can I use olive rather than vegetable oil?

    Reply
    • Laura

      November 17, 2017 at 4:35 am

      You can but make sure it is not virgin or extra virgin as it will not blend with the egg.

      Reply
  8. Caroline @ Pinch Me, I'm Eating!

    November 19, 2017 at 2:44 pm

    5 stars
    Great tips! I've been meaning to try this for a while!

    Reply
    • Laura

      November 19, 2017 at 4:42 pm

      Thanks Caroline. You will not regret it and will become addictive. I am !

      Reply
  9. Sheena Combridge

    November 06, 2018 at 9:34 pm

    4 stars
    i always use sunflower oil, should i be using veg oil?

    Reply
    • Laura

      November 07, 2018 at 6:19 am

      yes, you can use sunflower oil. As long as you do not use extra virgin olive oil as it will not thicken

      Reply

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