📋How To Make Homemade Olive oil Mayonnaise Recipe

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!

Course Sauces

Cuisine French

Keyword homemade mayo, homemade mayonnaise, mayonnaise

Prep Time 10

Total Time 10

Servings people

Calories 247kcal

Author Laura Tobin

Equipment

Ingredients

US Customary - Metric

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

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