Olive Oil Mayo is easy to make and extra delicious! You won’t want to go back to store bought after making your own homemade mayo!
Growing up I didn’t like mayo- it just wasn’t my cup of tea. Until I started trying to make things on my own is when I realized I really wanted to try homemade mayo.
Once I realized that all mayonnaise is is egg, lemon juice, salt, and oil the mysterious weird white stuff was actually appealing and seemed like a good source of healthy fat.
I’ve tried a number of different recipes all with very similar ingredients but different techniques and at first I was quite disappointed.
Some recipes use 2 eggs, some used 1, some used avocado oil, others light olive oils. Some recipes even called for allowing all the ingredients to come to room temperature before attempting to make it.
I’ve tried all these ways and have had many failed broken mayo, but have finally figured out a method that works well.
What you need for Homemade Mayo:
- Oil- I like using light olive oil, but avocado, grapeseed, and even vegetable oil all work.
- Egg Yolks
- Mustard- I like using dijon but you can use any type!
- Lemon Juice or White Vinegar
- Salt
How to make homemade mayo?
In a tall jar or cup add all the ingredients
Stick your immersion blender into the cup- all the way to the bottom- and blend until you get mayo!
Seriously it’s that easy!
What to use mayo on?
My homemade mayo is thick, smooth, and perfect for any of your mayo needs.
- Try it on tri tip sandwiches, wagyu burgers, jalapeno deviled eggs, or easy egg salad!
- Sometimes I even dip my homemade fries in it- it’s that good.
- I also love using it as a binder for smoking beer can chicken or making shake-n-bake chicken!
How to fix broken mayo?
Now-a-days I rarely end up with a broken mayo but it does happen occasionally. Fixing it is easy though!
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- All you need to do is add an egg yolk to a new container (or the glass that you tried making the mayo in the first time but the broken mayo removed and put in a separate cup).
- Turn the immersion blender on and start blending the yolk while slowly pouring in the broken mayo.
- I like to add a little of the broken mayo at a time, blend completely and then repeat until all the broken mayo is used up.
- This should emulsify the broken mayo into the yolk and you will get a thick mayo!
How long does homemade mayo last?
I recommend eating it within a week.
Why is my homemade mayo runny?
The simple answer is it didn’t emulsify. The oil and egg yolk didn’t combine in a way that thickened the contents but actually stayed separated.
This typically happens if the ingredients are mixed too fast.
Important Tip!
Make sure your immersion blender is at the bottom of your cup/jar before turning on. If it's too high up in the jar it won't emulsify.
Hamilton Beach sent me their Pro Immersion Blender to try out and I highly recommend it! Love the grip, power, and the interchangeable attachments! (amazon affiliate link)
Can you make olive oil mayo in a blender?
Yes. You are supposed to add the ingredients to the blender except the oil. Turn the blender on and then slowly drizzle in the oil.
However, I have not mastered this technique nor do I really care too since my immersion blender is so much easier to use and clean!
For several reasons I still prefer the immersion blender to make homemade mayo:
- It’s easier to clean.
- The mayo never breaks.
- You can put all the ingredients (including the oil!) into the container and blend away- no slow drizzling of the oil.
What oil do you use for mayonnaise?
I like to use light tasting olive oil, but avocado oil, grapeseed oil, and even canola oil can be used. Just remember whatever oil you do use will affect the taste of the mayo even if only a little.
If you like this recipe make sure to check out some of my other tasty recipes like franks red hot buffalo dip, smoked queso, and baked scallops!
Video
Olive Oil Mayo
Ingredients
- 2 egg yolks
- ¾ cup light tasting olive oil*
- 1 tbs Dijon mustard
- 1 tbs lemon juice or white wine vinegar
- Pinch of salt
Instructions
- In a tall wide mouthed mason jar, or cup, add all the ingredients.2 egg yolks, ¾ cup light tasting olive oil*, 1 tbs Dijon mustard, 1 tbs lemon juice or white wine vinegar, Pinch of salt
- Using an immersion blender blend all the ingredients until fully combined. Place the immersion blender in your cup/jar and make sure it is pushed down to the bottom. Then turn on and slowly bring the blender up through the liquid as it emulsifies and turns into mayo.
- I like to work the immersion blender in an up and down motion to get everything fully combined.
- Refrigerate up to a week.
- Enjoy!
Notes
- Oil*- Avocado oil, grapeseed oil, and canola oil can all be used too.
- Think or Broken Mayo- If your mayo breaks (aka doesn’t become thick) see my tips on how to fix it in the post above!
- Double Batch- you can easily make a double batch by adding double the ingredients to a large jar and mixing per the instructions.
candace s cooper says
My mayo didn't seem to work! So I added an extra yolk but still runny and doesn't look thick...I used the immersion blender for awhile since it didn't get thick and still not thick
Lisa Killian says
Did you start with the immersion blender at the bottom of the cup and then slowly pull it up? That works best for creating a full emulsion.