Ingredients
- 1 cup olive oil
- 1 egg(s)
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- to taste salt
- to taste black pepper
This olive oil mayo recipe is one of the easiest mayonnaise recipes that you can find, pinky-promise. This particular mayo goes well with so many different salads…
If you master how to make it at home, you will never use store-bought mayo again. Especially if you are concerned about all those preservatives and other chemicals added to keep it well stored.
You can make a bowl of homemade olive oil mayo and keep it in your fridge for 3 days. You just need some basic ingredients such as egg, lemon juice, vinegar, mustard of your choice, and… olive oil (although mayo is usually made with canola, sunflower, peanut or soybean oil).
Note: I checked a few brands, and most of them use many preservatives, corn syrup, cornstarch, Xanthan Gum, Gellan Gum, etc. That’s why when you buy mayo in store, it can stay in the fridge for a long time.
This olive oil mayo is a good base for many other sauces such as aioli, tartar sauce, rouille, and others. Even more, knowing how to make this recipe will help you prepare a bunch of other sauces, too. Some restaurants like to serve their mayo flavored – with mushrooms, red paprika, dill, basil, chives, chipotle, parsley, herb, curry, and many more. So if not this olive oil mayo, I like to make Truffle Mushroom Mayo – check it out.
What type of oil to use?
I use olive oil for this recipe because it is a very healthy oil type. Although your mayo is not going to be as thick as the one made with sunflower oil. The texture of the sunflower mayo is very thick, and the sauce is dense. Olive oil makes a little more “liquidy”, but still thick enough to spread on a sandwich or add to a salad.
How much olive oil do I need?
If you use one egg, you need one 1 cup of olive oil. If you use two eggs, you will need more olive oil to thicken the sauce. See the step-by-step photos.
Do I need fresh lemon juice?
No, you can use bottled lemon juice or any other sour liquid such as white wine vinegar, red wine vinegar, or champagne vinegar. I haven’t tested this recipe with balsamic vinegar, so I am not including it into the recommendations.
What kind of mustard to use?
You can use any type of mustard. I used Dijon mustard in this recipe.
How much time do I need to make olive oil mayo?
This recipe requires only 5 minutes.
Recipe Videos
Watch the full cooking process:
π‘ Hit play. Unmute for sound.
Recipe steps
Step 1. Gather ingredients 1 minPlace 1 egg, 1 tablespoon of lemon juice, 1 tablespoon of red wine vinegar, 1 tablespoon of Dijon mustard, and 1 cup of olive oil, salt, and pepper on a table. |
Step 2. Combine ingredients 1 minIn a blender or food processor, blend the egg, lemon juice, wine vinegar, Dijon mustard, and 1 spoon of olive oil until combined. |
Step 3. Add olive oil 3 minWith the blender or food processor running, slowly add in the olive oil until the mixture becomes thick and creamy. |
Step 4. ServeSeason mayo with salt and pepper. Your Oolive oil mayo is ready! Store it in an airtight container in the refrigerator for up to 3-4 days. Taste and enjoy! |
This olive oil mayo recipe is one of the easiest mayonnaise recipes that you can find, pinky-promise. This particular mayo goes well with so many different salads…
If you master how to make it at home, you will never use store-bought mayo again. Especially if you are concerned about all those preservatives and other chemicals added to keep it well stored.
You can make a bowl of homemade olive oil mayo and keep it in your fridge for 3 days. You just need some basic ingredients such as egg, lemon juice, vinegar, mustard of your choice, and… olive oil (although mayo is usually made with canola, sunflower, peanut or soybean oil).
Note: I checked a few brands, and most of them use many preservatives, corn syrup, cornstarch, Xanthan Gum, Gellan Gum, etc. That’s why when you buy mayo in store, it can stay in the fridge for a long time.
This olive oil mayo is a good base for many other sauces such as aioli, tartar sauce, rouille, and others. Even more, knowing how to make this recipe will help you prepare a bunch of other sauces, too. Some restaurants like to serve their mayo flavored – with mushrooms, red paprika, dill, basil, chives, chipotle, parsley, herb, curry, and many more. So if not this olive oil mayo, I like to make Truffle Mushroom Mayo – check it out.
What type of oil to use?
I use olive oil for this recipe because it is a very healthy oil type. Although your mayo is not going to be as thick as the one made with sunflower oil. The texture of the sunflower mayo is very thick, and the sauce is dense. Olive oil makes a little more “liquidy”, but still thick enough to spread on a sandwich or add to a salad.
How much olive oil do I need?
If you use one egg, you need one 1 cup of olive oil. If you use two eggs, you will need more olive oil to thicken the sauce. See the step-by-step photos.
Do I need fresh lemon juice?
No, you can use bottled lemon juice or any other sour liquid such as white wine vinegar, red wine vinegar, or champagne vinegar. I haven’t tested this recipe with balsamic vinegar, so I am not including it into the recommendations.
What kind of mustard to use?
You can use any type of mustard. I used Dijon mustard in this recipe.
How much time do I need to make olive oil mayo?
This recipe requires only 5 minutes.
How long can I store this recipe leftovers?
You can store your olive oil mayo in the fridge for up to 3-4 days.
2 comments Hide comments
This is another that I like. Together with the truffle oil, it is on my regular rotation.
Happy to hear it, Magu. More to come! π