Olive Oil Mayo
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!
Servings: 16 tbs (1 cup)
Calories: 98kcal
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!
Video
Notes
Tips and Tricks
- 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.
Nutrition
Calories: 98kcal | Fat: 10g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 11mg | Potassium: 2mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg