Homemade Olive Oil Mayonnaise

Homemade Olive Oil MayoI’ve been quite busy over the past two weeks tying up loose ends before I go on vacation with the man.  We are leaving tomorrow evening for New York City!!!  So I’m going to keep this quick.  As quick as this recipe for Homemade Olive Oil Mayonnaise.  Seriously, this comes together in a matter of moments.  And I’ve got a video below to prove it!!  Continue reading for the recipe.

Mayo in 30 seconds.  I told you it was quick :)

4.1 from 11 reviews
Homemade Olive Oil Mayonnaise
 
Author:
Recipe type: Sauce
Serves: 1 cup
Ingredients
  • 1 egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil (not extra virgin)
  • Kosher salt, to taste
Instructions
  1. Place egg yolk, lemon juice, water and mustard in a narrow, tall container. I used a Weck jar. Pour over olive oil, then let the contents settle for a moment.
  2. Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
  3. Season to taste with kosher salt and store in the refrigerator for up to several weeks.

 

Comments

    • Brandon Matzek says

      Yeah, extra virgin olive oil can get really bitter if you blend it up with a food processor or blender.

  1. says

    Thank you mentioning to not use extra virgin, once I made mayo with extra virgin olive oil and it had a bitter after taste. I later learned that can happen when you use extra virgin olive oil!

    • Brandon Matzek says

      Yeah, I’ve made a few batches of bitter mayo too ;) If you do want the extra virgin taste in your mayo, you could always make your mayo in the blender with 2/3 cup canola or olive oil, then whisk in 1/3 cup extra virgin olive oil.

  2. says

    Hi, Brandon,
    WOW! That’s the easiest mayo recipe I have ever seen! And the tip about not using the food processor with the EEVO is brilliant. I have never told you how much I enjoy this blog. Thanks for doing this. It’s great. Stay Well.

    • Brandon Matzek says

      Hi Lorene, thanks for checking in! It’s great to hear from you :) Glad you like my recipes.

    • Brandon Matzek says

      This is a Weck jar. You can find them at a number of retailers (or online). I got mine at Crate & Barrel.

  3. says

    I knew I wasn’t crazy when the immersion blender worked great for 1 cup of oil but not 1.5 cups. So many recipes call for more than 1 cup and when I add over that, it falls apart. I’m going to stick to just 1 cup and see how that goes. :)

    • Brandon Matzek says

      I’m sure you could use 1.5 cups; however you would definitely have to adjust the other ingredients. It’s hard to measure half and egg yolk though :P So I would do either 1 cup or 2.

  4. kirsten says

    I have been making great mayo with avocado oil. I am wondering if you have tried the immersion blender with anything other than olive oil? Also, I really want that exact blender…what kind is it? I love it! Last one I had was plastic, and it melted, lol. Stainless looks great. I am doing the slow trickle mayo recipe right now, and would love to get this …thanks!

    • Brandon Matzek says

      Hi Kirsten, I’ve also made mayo with veg and canola oil. It works well. I have yet to try avocado oil, but that sounds delicious! Here is the immersion blender I use: http://bit.ly/11QdoZ1 It’s very good and has held up over the years! Once you try this method, you’ll never go back to the slow trickle again ;)

  5. Jen says

    I’ve tried this multiple times with no luck.. I used grape seed oil and coconut oil though. Does this make a difference? I also was using lemon juice concentrate. The egg yolk was kind of cold, maybe temp makes a difference? I’m kinda at a loss? I want this to work really bad. :(

    • C.Go says

      All ingredients should be at room temperature. Also, try using fresh lemon juice, not the stuff out of the bottle. Grapeseed oil should work very well, so try only using one kind of fat to start, so you only have one variable to adjust if you need. You can season before or after emulsification, but I prefer to season after.

    • Brandon Matzek says

      I agree with C. Go. Start with the recipe above then substitute out ingredients one at a time. If something goes wrong, you’ll know what happened!

    • JennyH says

      Yes, the temperature DOES matter. All your ingredients when you make mayonnaise should be at room temperature – not straight out of the fridge. If you want to warm up the egg, just pop it into hot water for a few minutes!

    • Laurel says

      Make sure that you start with your immersion blender AT THE BOTTOM of the jar. Do not raise it up until you see mayo forming at the bottom. Then raise it SLOWLY. Use room temp ingredients – except for the coconut oil, that will have to be melted but not hot. Do not use more than one cup of oil per egg yolk – actually two are much better.

  6. Lottie Clark says

    Hello from across the pond! I have NEVER made mayo before so thought I’d give this a bash ‘cos if it didn’t work I hadn’t wasted loads of time, wrist action, or expensive ingredients. I’m never going back – this is AMAZING, works like a dream and I’m about to convert it to aioli and make a fish cake to dip into it – thank you Brandon, legend is not even the word. x

  7. Mike S says

    FINALLY, a simple recipe for mayonnaise given in a list without the need for overly-wrought commentary at the outset. And, with a VIDEO, to boot! Have yet to try this, as I haven’t an immersion blender, but THAT is next on my list of kitchen gadgets to buy. Thank you!

  8. Les says

    This was the coolest thing ever! Worked like a charm! I need to try with a slightly bigger container. I used the one that came with my cuisinart smart stick and there was very little space around the sides. But I still managed and it turned out great!

    • Brandon Matzek says

      So glad this worked out for you Les! The jar I used in the video was pretty snug around the blender. It’s not really a problem.

  9. Diane says

    I used the exact ingredients and instructions, and my stick blender, but it wouldn’t thicken. After 5+ minutes with the stick blender, I poured it into my blender to see if that would do it, but it stayed liquid. I used “light” olive oil – no ingredients in it except olive oil. Any thoughts?

    • Brandon Matzek says

      Hi Diane, was your blender and container completely clean and dry? Those two factors can affect the process. Also temperature. I’ve made this with room temperature olive oil and lemon, and the egg and mustard straight out of the fridge. Try letting your ingredients come to room temp. Finally, is the container tall and narrow? It should be just a little wider than your blender.

  10. Misti says

    Tried it twice and could not get it to emulsify. Fist time I thought I moved the emersion blender up too fast so left it on the bottom longer. All ingredients were at room temperature except dijon mustard. Used a light non EV olive oil and older but fresh lemon. Did not add salt prior to blending. Flavor seems right. Any ideas before I try again?

    • Brandon Matzek says

      Hi Misti, this is the second time I’m hearing that someone is having issues with “light” olive oil. Are you using a regular olive oil or one labeled “light?”

  11. Jane Boyer says

    I just tried this using a cheap $20 Hamilton Beach hand blender from WalMart, and a wide mouth glass jar. It worked perfectly! I was so amazed! I tried making mayonnaise last week using the recipes where you slowly drip the oil into a blender, and it fell apart. I was about to give up on trying to make homemade mayonnaise when I found this recipe. Thank you Brandon! I forgot to mention, the mayonnaise is delicious as well!

  12. says

    As I am building a kitchen, how much will a good immersion blender cost me? what brand would you suggest?

    I have begun switching to more natural foods, because of asthma and health, and have found that as I have cut out more and more processed food I do not have had to have treatments of prednisone and/or antiobiotics. I am hoping this will continue as I get to more natural foods and no processed foods in my house. Thank you steve

    • Brandon Matzek says

      Hi Steve, I use a cuisinart immersion blender – nothing too fancy. I believe it was in the $70 – $80 range.

  13. David says

    OK – I fucked up and used xtra virgin the first time – But Then, went Back to the Store and got some STAR REGULAR Olive Oil (or so I thought) as it WASN’T the Dark Green stuff Moma used to use – but it Wasn’t Xtra Virgin -Followed the recipe to a fucking Tee – and again, I end up with a bunch of OIL that WON’T MIX Damnit.!!!!!!!!!!!!!!!!!!!!. Hell, I even used the same mixer you did – WHAT in the Hell is WRONG.????????????. ARGGGGGGGGGGGGGGH.!.

    • Brandon Matzek says

      Hi David, what type of container are you mixing in? Is it taller and narrow (similar to the one pictured in the video)?

      • David G. says

        Hey Brian –
        sorry for the temper trantum, but I was Really Frustrated(as was probably obvious) after trying Three Times – cause it Looks so simple – I used the proper tools right down to the skinny mixing jar and couldn’t get the mix to Solidify at all – went back to the store, got new oil (not extra virgin) and Still no luck.. It just didn’t Solidify…I Really can’t figure out What I’m doing wrong…placed the ingredients in the skinny container, let it set for a couple of minutes, and hit it w/the mixer (same type you used as well) but No Dice…s/I try this with a conventional mixer (the double old fashioned like mom used back in the 50′s)…?

        • Rick says

          I used FILIPPO BERIO Extra Light Tasting Olive Oil (major national brand)… and instead of 1T of water used 1.5 T plain white vinegar… and instead of freshly squeezed lemon juice used reconstituted noname lemon juice. MAJOR SUCCESS & FANTASTIC TASTE. And to think that Hellman’s “Olive Oil” mayo is actually 66% vegetable oil and less than 33% olive oil.

    • Laurel says

      Use two egg yolks. Make sure to start the blender AT THE BOTTOM of the jar. Do not raise it until the whole bottom of the jar is mayo. Make sure that your ingredients are at room temp.

  14. Lesley says

    Hi – I’m from the UK. Just tried this and it worked like a dream (although I did use less oil than specified.) I also used Canola oil (as it is supposed to be really good for you) but it tasted bitter unfortunately when finished – is this down to the oil?

    • Brandon Matzek says

      Hi Lesley from the UK! Oils like canola or veg shouldn’t turn bitter after being blended or processed. Was it fresh oil? Also, if you used less oil, the other ingredients would need to be adjusted. If you kept the same amount of lemon juice, the mayo would be a bit more on the sour side.

  15. Pennie says

    This recipe was AWFUL! I ended up with a runny yellow hot mess ( ran emersion blender in it so long hoping it would get thick it made the stuff warm) I didnt use extra virgin olive oil, plain olive oil. It didnt even smell good! Thank you for posting bunk! At least I didnt waste money on the egg since I have chickens….Upset I wasted so much oil!

    • Brandon Matzek says

      Hi Pennie, so sorry this recipe didn’t work out for you! If you scroll through the comments, you’ll see that this recipe has worked well for many others. But mayonnaise-making can be temperamental. Any deviations from the recipe listed above could cause some issues. Did you use a tall and narrow container similar to the one pictured in the video?

  16. Adam says

    This looks great… but like Pennie I ended up with a warm yellow mess and a waste of olive oil. Very happy for all the people this worked for but I’m not one of them. Back to the more traditional recipe for me in future,but it’s too late to fix for this evening’s dinner as I only had one egg left over. Wish I could recommend this but I can’t even eat it myself, let alone serve it at table.

  17. Paul says

    I used to make mayo the old way, i.e., drip drip drip, with mixed results. This is truly amazing. Why would anyone ever want togo back to the drip method! Used the mayo for a roumalade. Used grapeseed oil. Perfect. I am floored.

  18. Amy says

    Mine just came out liquid :(
    I have 2 questions:

    My immersion blender has 2 speeds; is the low or high one better?
    My olive oil said “extra light tasting.” Is this why it didn’t work?

    Now I’ll have to see if I can come up a recipe to use this liquid in!

  19. Amanda says

    *YOU MUST USE A SMALL JAR* The first time I tried the recipe I used a pint jar, turned out mayo, no problem twice. Third time, failure, fourth… failure. I was using a quart jar. Tried it again, in a pint jar, no problem. Used Sunflower Oil. Great recipe. I can stop buying Veggienaise at last! ( I know you said to use a small jar, but I didn’t know you HAD to!) Thank you for the great recipe.

  20. Christa says

    I used to make HUGE batches of mayo from scratch (we’re talking 40 egg yolks at a time and sometimes double that) in a restaurant, so I’ve learned a LOT about messing it up and how to fix it. So I’d like to help out those who are having troubles:

    1. Salt is absolutely necessary in the beginning to emulsify. You MUST add the salt before blending. Also, if you add a few drops of very warm water at the beginning, this will help the emulsification as well.

    2. If you blend your mayo too long, or it is too hot and/or humid of an environment, your mayo will likely emulsify, then fall.

    3. Your container does have to be of a size that your blade can pick up enough of the mixture to emulsify it. For instance, if you are only making one egg yolk worth of mayo, your container needs to be pretty slender so the blender pulls from the bottom right away, where as if you are using a food processor, you want to be using at least 6 yolks or the blades won’t be able to pick up the yolk.

    4. If your mixture does not emulsify, or it falls, YOU CAN FIX IT! Do not throw your failed slop away! Simply move it to another clean container and start a new batch. I never make a batch small enough to only utilize one egg, so in this recipe, it will double your finished product, but surely that is better than pouring it down the drain. Once you get the new batch emulsified, pour the failed batch in, about a fourth at a time, and whir until it combines. If you are not having luck with the immersion blender, a food processor also works well and may be more practical if doubling or tripling your quantity.

    Hope this helps! Happy mayonnaising everyone!

  21. Vickie says

    I think I’m going crazy. The first time I tried this it worked like a dream. I mean I really loved it and raved about it to all my healthy-eating fanatic friends. Then I tried it again–actually twice more–making it exactly the same way and it failed both times! The ONLY thing I can think of that I did differently was that the first time I made it, I used a refrigerated grocery store egg, and the second time I used a room temperature egg from my own chickens. The yolk was a little larger and a deeper gold color. I noticed that one of the other people saying it failed also used egg from her own chicken. Wondering if/how that could possibly have anything to do with it. I even used the same brand of oil, dang it!

    • Brandon Matzek says

      Hi Vickie, so sorry to hear you’re having mixed results. Perhaps try again with the grocery store egg, and see if it works again. If so, then you’ll know what’s causing the issue.

    • Laurel says

      Use two egg yolks, or two whole eggs. Make sure your ingredients are at room temp. Don’t try to incorporate more than 1/2 cup oil with only 1 egg.

      Start your blender AT THE BOTTOM of the jar and don’t move it until the bottom of the jar is mayo. Then raise it very slowly. Don’t give up.

  22. says

    Great! I have never made mayo before and I was cooking up an artichoke, realized I didn’t have any and stores were closed so looked up a recipe on internet and … bingo! 30 seconds, it’s great. Thank you, Brianda

  23. trissa says

    Thanks for the suggestion to use ROOM TEMPERATURE. NO WHERE on your recipe does it state to do that. Now, I have just wasted several dollars.

    • Brandon Matzek says

      Hi Trissa, when I make this, I use eggs right out of the refrigerator. Room temperature eggs are not a needed. But if that helps you to achieve a good final product, then please continue to use them! By the way, check out comment #28 for a tip on how to rescue a seemingly wasted batch.

  24. Kris says

    Wow. You have a lot of entitled and rude readers. I haven’t tried this yet, but am looking forward to giving it a go. You can rest assured that, if it does not work out so well, I won’t be back here yelling and bitching. Thanks for motivating me to be more healthy!

  25. Kathy says

    That is just AMAZING! I was so excited to see it emulsify in the first few seconds! Genius!!
    Thank you so much for sharing! I used a plastic drinking cup and Grey Poupon.. I used grape seed oil because I had it on hand, but I’d like to get the right olive oil and try as well.

  26. Andres says

    Hello Brandon,

    Thanks for the recipe. I have to say, I jjust tried it and it did not work. Let me list what I did so you and others can learn from my mistake (?):
    1. I took an egg straight from fridge, warm it up for about 10sec in hot running water, then added the yolk (so obviously the yolk still is cold).
    2. I added lemon (~3/4tablesp). I did not worry that it was not full tbsp as I watched a video from other chefs and they add the lemon, and drops, later on.
    3. Salt, as per comment 28.
    4. Then I added the EV olive oil. The reason is that, I am most concerned about the quality of the oil than the bitter taste. For those who whant threads: less virgin means less quality and less desirable biochemical elements (will not bore listing). Also for those who believe canola oil is healthy, it is true that it has the highest concentration of polyinsat fats, but check the industrial process of how is made in youtube. It is disgusting, and although Canola oil is not GMO (it is from interbreeding) the industrial process transforms it into a monster..
    5.I poured all into a BLENDER. And speed for slow it can be, I found it was fast.
    6. Result: the same watery mush described above by veeery RUDE people. What’s wrong with them??
    7. I will not be rude with why it did not work. But I will bitch about the use of “Kosher” salt. I am tired of reading in cuisine blogs the use of strambotic useless ingredients. I am not semitic or antisemitic. I am a cuisine aficionado, and salt kosher, no kosher, from the Bolivian altiplan, from the Atacama desert or from Utah playa is not going to make any difference than the salt you get from supermarket. If you are Jew, good for you, but stating use kosher salt does not help anyone. Another example, dijon mustard, can be other mustards? of course. Stating dijon just look pretencious, snob. There other many varieties as good or better than dijon.
    8. I will use traditional method and see if I can rescue/reuse screwed batch as in comment 28 9.Going back to the recipe. I will appreciate you drop some hints why may have not worked.

    Thanks,
    Andres

  27. Emanon says

    This method of having an egg yolk at the bottom of a container under all the oil must only work if the container is a perfect size. It has to be wide enough to sink the head of the immersion blender all the way down, but not too wide, where everything just splashes around. Another way is to add the oil very slowly to the yolk, a few tablespoons at a time, and whip it up gradually. But doing this until you’ve added a whole cup of oil will cause the emulsion to fall apart. I stop after after about 1/2 to 3/4 cup,

  28. Soy yo says

    Perfect! After trying several recipes that didn’t taste right for one reason or another, this was perfect!

    My immersion blender came with a container, and that worked just fine too.

  29. says

    Hi! Nice recipe, but it is way too simple and lacks troubleshooting. Oils (and eggs) are different in different places, especially if someone wants to use other vegetable oils, not olive. Of course, an acidic environment is essential for yolk-oil emulsification, but some blenders may not have enough horsepower to do it (especially for large batches). Others would want to use a mixer or beat it by hand, which is also possible.

    I found this page long time ago, and it was extremely useful to me, when making my own mayo, as well as when helping others rescue their yellow foamy slurry:
    http://www.recipesecrets.net/forums/cooking-tips/18334-basic-mayonnaise.html

  30. jonnyboy says

    Wow! Can’t believe people had so much trouble making mayo, for god’s sake dont try making Hollandaise!

  31. says

    First time ever making may from scratch. Could NOT be any simpler or faster. Why would anyone ever buy store bought again. Using this in chicken salad tonight. Next time will start experimenting with added spices. Thank you!

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