Olive Oil Mayonnaise

The yolks and olive oil give homemade mayo a much different colouring than the classic blubbering white stuff from grocery stores (appealing-sounding, isn’t it?). I’m honestly not sure what they do to the processed mayo to make it that colour, but I didn’t feel like finding out since I do still eat it from time to time and ignorance is bliss.

My first taste after I was done mixing was unexpected and I wasn’t sure if I was a fan. The taste of olive oil is so strong and I was a little worried about the raw egg, I stuck it in the jar, put it in the fridge, then waited a while. Next time I tried it I knew what to expect and it was a much more pleasant experience—that, plus my parents and boyfriend also really enjoyed it.

This recipe is really basic and especially easy if you have a stand mixer. It only uses 6 ingredients, most of which you would have lying around your kitchen, and 30 minutes of your time, including washing up. If you’ve got a hankerin’ (you’re welcome Heather) for the perfect classic sandwich spread and want to get the way healthier, way more natural and way cheaper alternative, you should make this. As a bonus, you can also split this into batches and flavour them (i.e.- chipotle, wasabi, hickory, etc.) which is something I have yet to do but plan on doing it later in the summer. Olive Oil Mayonnaise Ingredients

Makes about 2 cups

  • 3 eggs at room temperature
  • 1 1/3 cups mixed oils (use a general ratio of 3/4 cup olive oil,
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1 tbsp. white distilled vinegar
  • 1 tbsp. freshly squeezed lemon juice


Place 3 yolks in your bowl of choice (it should be large enough to mix heavily without spillage). Discard whites or save for another recipe. Using a stand mixer with a whisk attachment (or a hand beater if you’re much stronger than me), set the speed to medium and beat yolks for 2-3 minutes until well mixed and thick. While this is mixing, combine the vinegar, lemon juice, mustard powder and salt in a small bowl until everything has dissolved. Pour this gradually into the yolks over the course of 60 seconds, then allow to beat for another minute.

Combine your chosen oils in a measuring cup with a spout—this will make your life much easier when pouring the oil. Turn up the mixer to medium-high/high, and start drizzling a few drops at a time so that the stream of oil is no thicker than a strand of hair. This process is time consuming and may tire out your arm but the final result is pretty rewarding so keep at it! Olive Oil Mayonnaise Every 4-5 minutes while drizzling, stop the mixer and scrape down the sides of the bowl with a rubber spatula to make sure there is no oily residue remaining. The oil pouring step should take about 15 minutes. Your mayo is done when it reaches a very thick, spreadable consistency. Taste and adjust seasoning to your preference, making sure to mix well after every added ingredient, if any. Store in a glass jar in the fridge for up to 2 weeks and spread onto sandwiches, burgers and flavour to use as a dip. Olive Oil Mayonnaise


9 thoughts on “Olive Oil Mayonnaise

    • Veronica Sheppard says:

      Since this is my first time making it and it has raw eggs, I’m going to err on the side of caution and say up to 2 weeks. That’s a good point and I will add it into the recipe though, thank you!

      • efwalt says:

        Hi Veronica! Thank you! I doubt it will last that long 😉 I often leave off how long something keeps in the fridge because it goes too quickly in my house 🙂

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