Have you looked at the ingredients in store bought mayo? It is filled with artificial flavours, stabilizers and more. I’m not saying I don’t eat it in a pinch but when I have the option to make my own from scratch, I usually take it.
If you have struggled to make your own mayo in the past, this homemade olive oil mayo recipe may be the one that finally gets the job done.
This olive oil mayo recipe is simple and takes less than 5 minutes to pull together. This mayo is incredible on its own but it is also amazing as a base for dressings and other dipping sauces.
I make this mayo recipe once a week as it is that good! Once you try it, you will be hooked too! Let’s dive into the recipe.
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This post is all about a homemade olive oil mayo recipe.
Table of Contents
What materials do you need to make this mayo?
For this mayo, you only need a handful of materials.
- Something to whip the mayo in. This could be a mason jar or it could be a food processor. I have made it in both and it turns out great every single time!
- A food processor or an immersion blender (my immersion blender does both! I have linked it because I LOVE it!)
- Measuring cups and spoons. This one is self explanatory 🙂
What ingredients do you need for the mayo?
- 1 egg
- 1 Tbsp dijon mustard
- 1 tsp- 1 Tbsp red or white wine vinegar
- 1 tsp salt
- 2 tsp sugar (this adds a very nice hint of sweet)
- 1 cup of olive oil (or other oil, keeping in mind your mayo will taste like whatever oil you use.
Instructions
- Start by cracking the egg into your mason jar or small food processor and blitz it around until it is scrambled. This will take approximately 10 seconds.
- Next add in your vinegar, mustard, salt and sugar and blitz it again until it is fully combined.
- This next part can be splashy but it is the key to a good mayo consistency so stick with it. Slowly stream the oil into the egg mixture while keeping the blender running the entire time. When I say slowly, I mean drops at a time. This is how you get the light and fluffy mayo texture and to get it fully combined.
- When all of your oil is streamed in, keep blending until it is the consistency you want. The more you blend, the thicker it will get (to a certain point.)
- Seal up the mason jar or transfer the mayo to an airtight container and store it in the fridge.
If you have failed at making mayo before, it is probably because the oil was poured in too fast, leading to a separation in the egg and mayo.
F.A.Q
How long does this store for?
This mayo will last in an airtight container for 1-2 weeks in the fridge.
Can I half the recipe?
Yes you can! You may just need to use a smaller mason jar to make sure the immersion blender can really whip up the ingredients.
Is this mayo healthy?
In moderation, this recipe can be part of a balanced diet but be mindful as it is almost straight oil so it has a high calorie load. Homemade mayo doesn’t contain any preservatives either so in that regard it is a lot better than store bought!
What other recipes can I use this mayo in?
I make a batch of this mayo once a week or so and then I will use it to make mayo variations such as garlic mayo, sriracha mayo or chipotle mayo. These sauces compliment dinner dishes so well!
Thank you!
If you liked this recipe, you may also love my baking mix ebook where this mayo recipe lives. The baking mix ebook contains over 70 recipes for baking mixes, seasoning mixes, extracts, drink mixes and more! I use this cook book every single day. I hope you love it too!
