My kitchen counter was a mess of failed attempts, broken emulsions and bitter oil, until I finally cracked the code for a creamy, foolproof spread. This homemade mayonnaise with olive oil is the silky, rich result of all those trials, and it’s about to become your fridge staple. Forget the jarred stuff with its list of stabilizers. This is about pure flavor, a simple alchemy of egg, oil, and acid that transforms into something magical. It tastes clean, luxurious, and deeply satisfying. Once you master this easy homemade mayonnaise recipe, you’ll find yourself reaching for it to upgrade everything from simple sandwiches to elegant salads. It’s the kind of kitchen skill that feels like a secret superpower, turning everyday meals into something special with just a few minutes of whisking.
Table of Contents
Homemade Mayonnaise with Olive Oil
A creamy, foolproof mayonnaise made with mild olive oil. This simple recipe uses just a few ingredients for a rich, flavorful spread that's far superior to store-bought versions. It's a versatile kitchen staple ready in minutes.
- Prep Time: 5min
- Cook Time: 0min
- Total Time: 5min
- Yield: About 1 cup 1x
- Category: condiment
- Method: whisking
- Cuisine: French
Ingredients
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice or white wine vinegar
- ½ teaspoon fine sea salt, plus more to taste
- 1 cup (240 ml) mild extra virgin olive oil
- 1-2 teaspoons warm water, if needed
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and salt until pale and slightly thickened.
- Place the bowl on a damp towel to steady it. While whisking constantly, begin drizzling in the olive oil drop by drop until the emulsion is established and thick.
- Once about a quarter of the oil is incorporated, you can drizzle the remaining oil in a thin, steady stream while continuing to whisk vigorously.
- After all oil is added, taste and adjust seasoning with more salt or lemon juice if desired. If the mayonnaise is too thick, whisk in 1-2 teaspoons of warm water to loosen.
- Transfer to a clean jar, cover, and refrigerate immediately.
Notes
Use a mild, fruity olive oil to avoid bitterness. If the emulsion breaks, start with a fresh egg yolk in a new bowl and slowly whisk in the broken mixture. Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 16
- Calories: 100
- Sugar: 0
- Sodium: 75
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 15
Ingredients List for Homemade Mayonnaise with Olive Oil
This homemade mayonnaise with olive oil starts with just a handful of simple ingredients, but the quality you choose makes all the difference. The beauty of a homemade mayonnaise recipe easy like this is its adaptability. You can tweak it to your taste, making it a perfect base for everything from a classic chicken salad to a zesty dip.
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice or white wine vinegar
- ½ teaspoon fine sea salt, plus more to taste
- 1 cup (240 ml) mild extra virgin olive oil (see note below)
- 1-2 teaspoons warm water, if needed
Smart Swaps & Notes:
- Oil: For the smoothest, most neutral flavor, use a light, mild extra virgin olive oil. A robust, peppery oil can make your mayonnaise taste bitter. You can also use a blend—half olive oil, half a neutral oil like avocado or grapeseed.
- Acid: Lemon juice gives a bright, fresh flavor. White wine vinegar offers a sharper, more classic tang, reminiscent of many store-bought brands.
- Mustard: Dijon adds flavor and helps stabilize the emulsion. You can use a teaspoon of dry mustard powder in a pinch.
Timing for Your Homemade Mayonnaise
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
That’s it. In less time than it takes to find a jar in the fridge, you can have a fresh, superior spread ready. This homemade mayonnaise with olive oil comes together faster than most store runs, and the flavor payoff is immense.
Step-by-Step Instructions
Making mayonnaise is about confidence and a steady hand. Think of it as a gentle conversation between the egg yolk and the oil. Follow these steps, and you’ll have perfect results every time.
1. Create Your Base.
In a medium bowl, combine the room-temperature egg yolk, Dijon mustard, lemon juice (or vinegar), and salt. Whisk vigorously until the mixture is pale, smooth, and slightly thickened. This base is your emulsion’s foundation—it’s ready to welcome the oil.
2. The Slow Drizzle.
Here’s the only tricky part: patience. Place your bowl on a damp kitchen towel to keep it steady. While whisking constantly with one hand, use your other hand to very slowly, almost drop by drop, drizzle in the olive oil. Start with just a few teaspoons. You must go slow at first to establish the emulsion. Once about a quarter of the oil is incorporated and the mixture is thick and creamy, you can start adding the oil in a very thin, steady stream.
3. Adjust and Finish.
Once all the oil is incorporated, taste your masterpiece. You might want another pinch of salt or a squeeze of lemon. If the homemade mayonnaise with olive oil seems too thick, whisk in a teaspoon or two of warm water to loosen it to your perfect spreading consistency. Transfer to a clean jar.
Pro Tip: If your emulsion breaks (it happens to everyone!), don’t panic. Start with a fresh egg yolk in a clean bowl. Whisk it, then very slowly drizzle in the broken mayonnaise mixture as if it were new oil. It will come right back together.
Nutritional Information
A tablespoon of this homemade mayonnaise with olive oil contains approximately 100 calories, with 11g of fat (primarily monounsaturated fats from the olive oil), 0g carbohydrates, and 0g protein. Using a high-quality olive oil means you’re getting those celebrated heart-healthy fats. Because you control the ingredients, there are no added sugars or preservatives found in many commercial brands.
Equipment Needed
You don’t need fancy gear for this homemade mayonnaise recipe easy. A medium mixing bowl, a sturdy whisk, and a steady hand are all you need. For absolute ease, a stick immersion blender or a small food processor works wonders and makes the process nearly foolproof. Just add all ingredients except the oil, then blend while slowly drizzling it in.
Why You’ll Love This Homemade Mayonnaise with Olive Oil
- Pure, Clean Flavor: You taste the olive oil and lemon, not gums and stabilizers. It’s fresher and more vibrant than anything from a shelf.
- Total Control: Adjust the salt, acidity, and thickness to match your perfect vision, whether you’re aiming for something like Hellmans mayonnaise recipe tang or a richer, more unctuous spread.
- Incredibly Versatile: This is your new kitchen workhorse. Use it as a base for dressings, a binder for salmon or chicken salad, or a luxurious dip for fries.
- Surprisingly Simple: It feels like a chef’s secret, but it’s just a 5-minute process. Regular kitchen, regular time, great results.
Healthier Alternatives
While this recipe is already made with wholesome ingredients, you can tweak it for specific needs:
- Lighter Option: Substitute up to half of the olive oil with a lighter, neutral oil to slightly reduce the strong olive flavor and calorie density, if desired.
- Egg-Free: For a vegan version, you can use the brine from a can of chickpeas (aquafaba) as an emulsifier, though the technique and consistency will differ.
- Different Flavors: Add a clove of minced garlic for aioli, a pinch of smoked paprika, or fresh herbs like dill or tarragon for an herbed spread.
Serving Suggestions
This homemade mayonnaise with olive oil is the star of so many dishes. Spread it thick on a classic BLT sandwich or use it to make an unforgettable potato salad. It’s the perfect creamy binder for a classic chicken salad or my lighter Greek Yogurt Chicken Salad if you want to mix things up. Thin it with a little extra lemon juice and drizzle it over roasted vegetables or use it as a dip for artichokes. For a pasta salad twist, it forms the base for creamy dressings, much like in my BLT Pasta Salad or Creamy Ranch Pasta Salad.
Common Mistakes to Avoid
- Using Cold Ingredients: A cold egg yolk and cold oil are harder to emulsify. Let everything sit on the counter for 20-30 minutes first.
- Adding the Oil Too Fast: This is the number one reason for broken mayonnaise. The initial drizzle must be excruciatingly slow. Patience is your best tool.
- Using a Strong, Bitter Olive Oil: A robust, peppery extra virgin olive oil can dominate and turn bitter. Choose a mild, fruity variety for a smooth, pleasant flavor.
- Over-whisking or Under-whisking: You need vigorous whisking to create the emulsion, but once it’s thick and done, stop. Overworking it can sometimes cause it to break.
Storing Tips for Your Homemade Mayonnaise
Store your homemade mayonnaise with olive oil in a clean, airtight jar in the refrigerator. It will keep beautifully for up to 5 days. Because it contains a raw egg yolk, it should always be refrigerated and is not suitable for long-term room-temperature storage like some commercial products. I do not recommend freezing mayonnaise, as it will separate and become grainy when thawed. For best results, make it fresh for your weekly meal prep.
Conclusion
Mastering this homemade mayonnaise with olive oil is a small victory with big rewards. It transforms simple meals, connects you to the process of cooking, and delivers a flavor that store-bought jars simply can’t match. It’s the secret to turning a basic sandwich into a gourmet treat and a simple salad into something memorable. I hope this recipe brings as much joy to your kitchen as it has to mine. Give it a try this week—spread it on a sandwich, mix it into a chicken salad, or just dip a warm fry in it and taste the difference.
Let me know how your batch turns out in the comments below! And if you’re looking for other ways to use creamy, flavorful dressings, check out my Lemon Dill Salmon Salad or Cold Sesame Noodle Salad for more delicious inspiration.
FAQs about Homemade Mayonnaise with Olive Oil
Why is my homemade olive oil mayonnaise bitter?
Homemade mayonnaise made with olive oil can turn bitter due to the high polyphenol content found in extra virgin olive oil. These compounds, while beneficial, can create a sharp, unpleasant flavor when emulsified. To avoid bitterness, use a milder, more refined olive oil (light olive oil or pure olive oil) or a blend of olive oil and a neutral oil like avocado or grapeseed oil.
How long does homemade mayonnaise with olive oil last?
Homemade mayonnaise, including that made with olive oil, typically lasts for 3-5 days in the refrigerator. Due to the lack of preservatives found in commercially produced mayonnaise, it spoils faster. Always store it in an airtight container at a consistent cool temperature to maximize its shelf life. Discard if you notice any changes in smell, color, or texture.
Can I use a regular blender instead of an immersion blender for homemade mayonnaise?
While an immersion blender is often recommended for its ease and speed, you can use a regular blender to make homemade mayonnaise. The key is to add the oil very slowly and gradually, while the blender is running on low speed. Start by adding the egg yolk, lemon juice/vinegar, and seasonings to the blender. Then, drizzle in the oil in a slow, steady stream until the mayonnaise emulsifies and thickens.
What is the best oil to use for homemade mayonnaise?
The 'best' oil for homemade mayonnaise depends on your taste preference. Neutral oils like avocado, grapeseed, or safflower oil result in a mild-flavored mayonnaise. Olive oil, especially extra virgin, adds a distinct flavor, but can be bitter. Light olive oil offers a milder olive oil flavor. Experimenting with different oils or blends is a great way to find your favorite flavor profile.
How do I fix broken homemade mayonnaise?
If your homemade mayonnaise separates (breaks), you can often fix it. In a clean bowl, whisk 1 tablespoon of Dijon mustard or another egg yolk. Then, very slowly, drizzle in the broken mayonnaise, whisking constantly, until the mixture emulsifies and becomes smooth again. Be patient and add the broken mayonnaise gradually to avoid re-breaking the emulsion.
Is homemade olive oil mayonnaise healthier than store-bought?
Homemade mayonnaise made with olive oil can be healthier than some store-bought versions because you control the ingredients. You can avoid preservatives, additives, and unhealthy oils often found in commercial mayonnaise. Olive oil provides healthy fats, but remember that mayonnaise is still calorie-dense, so consume it in moderation as part of a balanced diet.
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