Mayonnaise Recipe (original) (raw)

In just a few minutes, Mayonnaise can easily be made at home! Use an immersion blender, food processor, or whisk it by hand. Video. Keep it in the fridge for up to 3 weeks! Video. Vegan? Try our Vegan Mayo!

This easy mayonnaise recipe is made with olive oil, using an immersion blender right in the jar you'll store it in. Zero clean-up! It's creamy and light, great for burgers, sandwiches, dressings, and sauces.

When the sweet ache of being alive, lodged between who you are and who you will be, is awakened, befriend this moment. It will guide you. Its sweetness is what holds you. Its ache is what moves you on.

Mark Nepo

As a chef and caterer, I’ve made mayonnaise from scratch a thousand times! Here’s my easy method, and once you try it, you’ll never by it again!

This easy mayonnaise recipe uses olive oil and an immersion blender right in the jar you’ll store it in. There’s zero clean-up! It’s creamy and light, great for burgers, sandwiches, dressings, and sauces.

You can also whisk it by hand (a great workout!) or use a food processor butI love using the immersion blender right in the same jar it will be stored in; it saves the extra cleaning step!

Why I use Olive Oil

One of the things we have been avoiding in our everyday cooking is highly processed seed oils or polyunsaturated oils, also known as PUFAS. These seed oils are in everything, and too much of them can be inflammatory; they are almost always found in mayo. Even those that say “olive oil” on the label, when you look at the ingredient list, you often find canola oil. Primal Kitchen makes a version of mayo with avocado oil- which is a step up, but I find the flavor slightly “eggy” and lately prefer just to make my own. So, I thought I’d share this easy recipe. It takes 5 minutes!

Yes, olive oil can be bitter in mayo- but that bitter quality is actually the polyphenols showing their magic. Somehow I don’t mind it because I know it’s good for me. You can always cut the olive oil with avocado oil for a milder flavor or seek out a mild olive oil.

Here is more information on seed oils if you are interested. It is not my intent to demonize them – when consumed in a balanced ratio to Omega 3 oils, they are not believed to be overly harmful.

Ingredients in Olive Oil Mayonnaise Recipe

Ingredients in Mayonnaise

How to make Homemade Mayonnaise

Step One: Place the egg, dijon mustard, vinegar, and salt in a 2-cup jar and, using an immersion blender, blend for a full minute.

ingredients in mayo in a jar,

blending the mayo

Alternatively, you can whisk these together in a bowl, or use a food processor, blending until fully blended and frothy.

Step Two: VERY SLOWLY, _and this first step is the MOST important_– dribble in just 1 teaspoon of oil while blending or whisking vigorously for 20 seconds.

pouring in the oil slowly.

blending.

Chef’s Tip

Adding the oil slowly in the beginning is crucial to creamy mayo! Take care to go slow, especially in the beginning when first adding the first few teaspoons of olive oil. This is key to getting the mayo to blend up properly and get creamy.

Step 3: After it has emulsified and is creamy, then you can add a little more at a time, blending 10-20 seconds, and continue until all the oil is incorporated. It should get thicker as you add the oil and blend!

mayo getting thicker

Easy homemade mayonnaise1

Step 4: Scrape down sides if need be, taste and adjust salt and acid. Remember olive oil can taste bitter from all the healthy polyphenols. I love this bitterness, but more mustard or vinegar can help mitigate it.

This homemade mayonnaise recipe is made with olive oil and can be made with an immersion blender, food processor, or whisk by hand.  Keep it in the fridge for up to 3 weeks! Vegan? Try our Vegan Mayo!

Storage

Seal in an airtight container and refrigerate for up to 3 weeks. The vinegar in the recipe extends its shelf life.

This homemade mayonnaise recipe is made with olive oil and can be made with an immersion blender, food processor, or whisk by hand.  Keep it in the fridge for up to 3 weeks! Vegan? Try our Vegan Mayo!

Chefs Tips

How to make homemade mayonnaise with olive oil.

Ways to use Homemade Mayo

How to make Mayonnaise | 60-Sec Video

Print

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Description

This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!

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  1. Place egg , mustard, vinegar, salt, in a 2-cup jar and use an immersion blender ( right in the jar). Alternatively, use a food processor, or use a bowl and whisk by hand. Blend /whisk for 30 seconds until frothy.
  2. Add 1 teaspoon oil. Blend well, for 30 seconds. Then add another teaspoon of oil, blending for 20 seconds. Keep adding a teaspoon at a time, blending between each addition -until it is creamy. Be patient here in the beginning with the first 1/4 cup of olive oil – this initial stage is the key to getting the mayo to emulsify and get creamy and thick. Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition. If done right, the mixture will thicken as you keep adding and blending.
  3. Scrape down sides if need be, and blend until thick and creamy.
  4. Taste and adjust salt and acid. A little splash of lemon juice is nice here.
  5. Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks.

Notes

Store the basic recipe in the fridge for up to 3 weeks. (The vinegar keeps this fresh longer.)

You can use a blender, but I would double the recipe.

If adding fresh garlic or fresh herbs (add in step one)- and understand that the mayo will only keep 1 week. (Dried herbs or granulated garlic will not affect it.)

If you substitute lemon juice for the vinegar, again, the mayo will only keep for one week.

Personally, I do not like the “eggy” taste of some mayos out there- so I have “upped” the vinegar and dijon here to masque this. Feel free to reduce if you prefer.

Nutrition