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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!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 tbs (1 cup)
Calories 98kcal
Author Lisa

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
    dijon mustard added to mason jar
  • 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.
    sticking immersion blender to bottom of jar
  • I like to work the immersion blender in an up and down motion to get everything fully combined.
    emulsifying ingredients
  • Refrigerate up to a week.
    mayo in jar
  • Enjoy!
    mayo in bowl next to eggs

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