Learn how to make Homemade Olive Oil Mayonnaise with just 5 ingredients and minimal effort. This mayo comes together in a matter of minutes with the use of an immersion blender (no whisking required!).
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I’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 🙂
How long does homemade mayonnaise last?
The recommended shelf life of homemade mayonnaise is 5 days if stored covered in the fridge. But to be honest, I’ve kept a jar of homemade mayo in the fridge for over a week. I will usually toss homemade mayo after 2 weeks, because the flavor will start to go off.
What oil is best for homemade mayo?
I would recommend using either regular olive oil or a neutral oil like canola or vegetable. These oils can stand up to blending without turning bitter.
I do not recommend using extra virgin olive oil here. EVOO can turn bitter if blended too much, resulting in bad-tasting mayonnaise.
Is mayonnaise made with olive oil better for you?
I’m not a nutritionist, so I can’t give you any official advice on the health benefits of olive oil mayonnaise. However, I do love using homemade olive oil mayo, because olive oil is a great source of healthy fats, and I know that there are no added chemicals or preservatives when I make mayo at home.
Homemade Olive Oil Mayonnaise
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
- 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.
- 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.
- Season to taste with kosher salt and store in the refrigerator for up to several weeks.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Averie Cooks says
I want to run my finger thru the top of that so badly you don’t even know. It looks wonderful!
Brandon Matzek says
Haha, I did enjoy swirling around the top of the mayo until it was photo-worthy 😉
Saul says
I just followed your recipe for mayonnaise and By the way I have never ever tried to make mayonnaise before, and I could not believe my eyes ,you were almost right it took exactly 15 seconds and it was done . Amazing process I will never buy mayonnaise again and I can’t wait to try other additions to the finished product . Thank you!
Brandon Matzek says
Excellent!! So glad this worked out for you Saul.
Sam says
Sooooo simple. Much easier than slowly pouring in the olive oil, the trick is not to move the head of the blender too much at the start.
Curious to know why you say (not extra virgin) for the olive oil.
Brandon Matzek says
Hey Sam! Extra virgin olive oil can get bitter if blended too much. This doesn’t happen with regular olive oil. So glad you enjoyed the recipe 🙂
Teri Roberts says
My recipe never thickened
Lacey says
tried this recipe 4 times.. i made sure everything was room temp, used a tall jar, everything measured precisely and every time it looked like it was going to work and then it just turns to oily soup. wasted a lot of olive oil, extremely disappointed.
joni says
you have to use a jar similar to what is shown in the video. I had to do this 3 times to get it to work but following the exact directions produced and amazingly easy product
Don says
Tried the first two times and came out great, the second two times it came out watery. Not sure why. Could be the olive oil was too warm (at room temp). It’s summer time here
E11ephant says
To make mayo you need to gradually add the oil as a dribble. (After whisking the egg and any other ingredients) Then it will be perfect. Also it’s better with vegetable oil! I love olive oil
but it tends to make the mayo runny and it ends up over flavoured by the oil.
Brandon Matzek says
Hi, thanks for the comment! What you’ve outlined is the traditional way to make mayo. But if you’ve got the equipment and vessel shown here, this method is a LOT easier. (and works just as well!)
Darlene Davis says
Mine fails often too. I don’t know why. I refrigerate it, then add more egg, mustard powder and it pulls together. I have wondered if a rainy day makes a difference. So now I only make on sunny days. 6ou can bet I am very happy when it comes together the first time. I make 1/2 gallon @ a time usually.
RkT says
We are dealing with an emulsion here. If too much salt is added it. It causes the oil to separate from the egg. In other words the emulsion breaks up and everything is soupy. So be careful not to over salt the mix.
Jenny Holley says
Me, too! My immersion blender got hot!! This is the second time I’ve wasted a whole cup of olive oil.. but I have made it before in my little smoothie maker. However I only added the olive oil slowly..
Dee says
I wish I had read these before I used Extra Virgin Organic Olive Oil. Got an oily mess. Tried today with Grape Seed Oil, worked like a charm. Literally turned into mayo in seconds. Revise this recipe and tell people about the problem with Olive Oil.
Brandon says
Hi Dee! I mention not to use extra virgin olive oil in the recipe. This process should work just fine with regular olive oil (that’s the oil featured in the video!). Glad the grape seed oil worked out for you. Homemade mayo is delish!
Marc De Ruyck says
In our family every one makes there own mayo for generations…
Temp and quantity has nothing to do with the outcome.
Believe me, if someone has her period let her leave the room before you start, let alone making it yourself at that moment of the month.
Jennifer says
I had the same problem, the issue is using just the yolk….I added a whole egg and worked perfect…..it needs the egg white as well.
Teia Golden says
I used mine as a salad dressing because it didn’t thicken, then came to read the comments so I can find out what I’m doing wrong
Terri says
It literally became creamy in seconds. I did tweak the recipe to my liking by adding extra mustard some white vinegar and a sprinkle of paprika. Next time I will try avacado oil.
Couldn’t be easier.
Sharon says
I tried making today and it never thickened. At least was using in a salad dressing so I didn’t have to toss out
Sasha says
I’ve tried to make this twice and failed. I wish I had known not to use EXTRA VIRGIN! Ugh… Good thing you mentioned it 🙂
Brandon Matzek says
Yeah, extra virgin olive oil can get really bitter if you blend it up with a food processor or blender.
Hannah says
I too wish I had seem this info about the extra virgin olive oil becoming bitter. I had to add some because I didn’t have enough of the other. I ended up with a bitter after taste and thought it was maybe the dry mustard. I have a batch of bitter mayo. I put a lot of ground black pepper on whatever I am am using it on. It sort of masks the bitter until I can make a better batch. Live and learn!
James Bodner says
If you’re trying to get rid of bitter mayo, use it for cooking where the taste can be disguised. I spread homemade mayo on salmon fillets and then sprinkle lemon pepper and dill. Comes out great and the strong flavour of the salmon easily overcomes the slight bitterness of the mayo.
Teri says
I’m glad you mentioned that … too bad I didn’t see it before I made my first batch. It came out perfect except for the taste. It was so overpowering and, you’re right, too bitter for my taste. I almost wondered if the olive oil was out of date but it’s still got another year to go!
Julia says
Wow! Easy. Will never buy mayo again. I used a pint Ball jar and it worked perfectly. I used light tasting olive oil. I’ll try Avocado oil next batch and save the $$.
J.S. @ Sun Diego Eats 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.
Rose Lynn Scott says
Hi Brandon, the first three times I made this mayonnaise it was perfect and in 10 seconds it was creamy perfect mayonnaise… I showed my neighbor and we made some for her…
She just called me and said that it just made this soupy mess so I went over and we made two more recipes exactly by the recipe and they were both soupy messes also and we can’t figure out why….it was so perfect the first times we made it and I can’t think of anything different about it… Do you have any ideas?
Brandon Matzek says
Hi Rose! Is your neighbor using a stick blender with a narrow jar/container? This seems to be the biggest issue people have when making this recipe. If you use a wide bowl, it may not emulsify properly.
Kiran @ KiranTarun.com says
Your method with the immersion blender sure is amazingly easy!!
Lorene Rice 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.
Naomi Walsh says
Where do I get a jar like that?
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.
the 3volution of j3nn 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 😛 So I would do either 1 cup or 2.
James Bodner says
I make a double batch (two cups) every time and after eleven batches, I haven’t had a failure. Anyone tried this with whole eggs? I could do it myself but if someone else has tried it, I don’t need to reinvent the wheel. Thanks in advance. Jim
Darlene Davis says
I make mine in 1/2 gallon jar full with stick blender. One trick I have found is to let the bottom emulsify and only move upward to let the next layer emulsify, continuing layer by layer and not moving the stick up and down until the very top. I use 6 whole eggs, I buy lemons by the bags full, juice them, then freeze in ice cube trays. So for this amount 3 room temp lemon cubes. Get that by microwaving usually. Good bit of mustard, and dry mustard does best job to emulsify. I love adding Colavita Whie Balsamic Vinegar too. I use a lot of mayo. Would love to find a Portuguese or Greek Extra Light Olive oil?
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 😉
Temphist says
Hi! I haven’t made this mayo yet but I’m going to! Just wanted to comment on the stick blender, I have been searching for a way to make mayo with mine and when I saw your video, I was like “whoo-hoo! I have the exact same one now I can make my own olive oil mayo!” I have had my blender for 5 years now and it’s AMAZING! SO WORTH IT! Thanks for posting this recipe!
Darlene Davis says
I put the lemon, mustard, eggs, vinegar, mustard powder in then pour my oil on top and let sit for 5 minutes. Then stick blend the whole 1/2 gallon layer by layer upward. Usually comes together.
Dina says
great healthy mayo!
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. 🙁
Jen says
Let’s see.. I also added some Himalayan sea salt first..wondering if the order matters?
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!
Brandon Matzek says
Hi Jenny, thanks for the feedback! I’ve used eggs and mustard straight from the fridge with good results.
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.
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
Brandon Matzek says
Hi Lottie, so glad you enjoyed the recipe!!
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!
Brandon Matzek says
Hi Mike, thanks for the kind words. Let me know if you try the recipe!
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.
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.
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?”
Laurel says
Try using two egg yolks or whole eggs – much better!
Misti says
Forgot to mention I am using the tall narrow plastic cup that came with the immersion blender.
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!
Brandon Matzek says
So glad this worked out for you!!!
steve 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.
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)…?
Steve says
I cannot get it to work. Please help
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.
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.
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?
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.
Darlene Davis says
You can make it come together. I have had many aolis too. Refrigerate overnight, add more eggs and mustard or mustard powder. There are YouTube videos on how to repair broken Mayo. I have never had to throw my expensive ingredients away.
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.
Paul says
P.S.
and why would anyone ever want to buy mao again with all the additives.
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!
Amy says
Also, I accidentally broke the yolk when I was separating it…do you think that mattered? And the dijon mustard is the stuff in the jar, right (not mustard powder)?
Laurel says
Right.
Laurel says
I’ve used “light” olive oil and it worked just fine.
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.
Darlene Davis says
I make mine in a 1/2 gallon mason jar, stick blender, put everything in, then pour all oil on top, leaving about 2 inches head space. Let sit for 5 minutes, then blend upwards 1 emulsified layer at a time. Works better for me, cuz I dont have four arms.😁 same method works in the stick blender jar too.
Kim says
Thanks so much! This worked perfectly the first time!
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!
Brandon Matzek says
Hi Christa, thanks so much for the tips!!
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.
Brianda Domecq 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
Brandon Matzek says
So glad this worked out for you Brianda!
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.
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!
Tara says
I was thinking exactly the same thing! I admire Brandon’s replies, I wouldn’t be so polite. Great recipe and video.
andrea says
this did not work. I tried it with avocado oil and it never emulsified.
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.
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
Elizabeth says
Andres, you are an arse. Kosher salt is frequently of a higher quality than other salt. And Dijion mustard has a different than, say French’s yellow mustard. I don’t know what your problem is with a cooks desire in their own recipe for certain ingredients.
As for this recipe, I have used this same method to make my own Caesar salad dressing including putting in a hole regular egg, an entire tube of anchovy paste and several cloves of garlic including extra virgin olive oil and lemon juice. I guess I don’t have the bitterness taste since I am using other flavors. I usually do not measure my lemon juice or olive oil and eyeball it, so the consistency is a bit different sometimes, but since it is a dressing on a salad, it’s not a big deal. However, this is NOT a new thing. I have been doing this for about 20 years. I also make lemon olive oil mayo the same way. I do NOT use mustard and you do not need it. Mayo needs only lemon or vinegar, an egg and a good oil. It does not need mustard, and if you flavor it with garlic and anchovy paste for salad dressing, you won’t need salt. Anyway, the poster above is an ass, and many people have been making this mayo for decades with an immersion blender, so this is no biggie, and not this man’s invention. I am over 50 years old now and have been doing this since I was in my 20’s.
Jeez.
gina says
Hi, how many ml is in a cup please?
Brandon Matzek says
1 cup is about 237 ml.
Joy says
Well, this is a nice save for me before I attempt the recipe! An Australian cup is 250mls! Phew …. dodged the silver bullet!
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,
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.
Artem Pylypchuk 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
Laurie says
Thank you so much for the link! This was my first attempt at making mayo, and started in the Magic Bullet. What a waste of time that was! Wound up with runny oil/egg mixture. Then I broke our my electric hand mixer – still no success, even after adding a second egg yolk. Finally, I followed instructions in your link and added one whole egg to my blender plus some salt, then slowly poured in my runny mixture, and voila! I finally had mayo! Thank you for your help!
Amy says
Fabulous. I’ll never buy mayo again!
jonnyboy says
Wow! Can’t believe people had so much trouble making mayo, for god’s sake dont try making Hollandaise!
Kim 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!
Jake says
Booo. This never thickened. My wander mixer nearly died trying to make it. A waste of my time and ingredients.
K. Dawne says
I just turned 57, never made mayonnaise before in my life, THIS WAS AMAZING! FAST!
I didn’t have lemon so used lime, reduced the oil to 3/4 cup and used an 8oz minced garlic jar…Perfect!
Thanks for getting me past the mayo virgin hoop and making it a good experience!
K. Dawne says
P. S. I also used the little drink stirrer attachment on my immersion blender…it worked perfectly in that jar for 3/4 cup…
[email protected] says
Do you know what size Weck jar that is? It should have a number on the lid.
Brandon Matzek says
742 – 1/2 L Mold Jar
Jacqueline says
I’ve tried twice to make this exactly as written, all my ingredients have been room temperature? It just turns to liquid?
Darlene Davis says
Do not raise the blender up until bottom layer is mayo, then move up to next level same as bottom layer, and repeat by layers. I make 1/2 gallon at a time.
Paul says
I just made this using two egg yolks and it worked perfectly – really nice taste to it.
I used a hand blender and all of the ingredients in a measuring jug about 2.5 inches in diameter at the bottom. It all blended easily and then I just scooped it out in to a tupperware container and put it in the fridge.
Joyce says
hi Brandon,
Thank you for sharing this recipe with us. I followed your directions and all the helpful suggestions in the comments and it worked. And I threw out my canola mayo. Is there any particular olive oil you recommend? My olive oil is not the best and influenced the flavor somewhat. Perhaps a California olive oil? It’s so quick and easy and just the right consistency.
Thanks again!!!!
Joyce says
I meant to give this five stars but the stars were not filling in from my mobile phone. So I rate it five stars.
Brandon Matzek says
So glad this worked out for you Joyce!! I’ve used a number of different olive oils in the past. Trader Joe’s and Costco work well. Enjoy!
kyle c says
Holy crap, this actually works great! Feel free to remove this recipe. I prefer let my friends think I did it the traditional laborious way.
Brandon Matzek says
Haha so glad this worked out for you Kyle!! Thanks for sharing.
Barry says
Well, I just attempted to make mayo and it was just awful! It emulsified nicely but the taste was… yuck! I can’t believe I was tricked into wasting all of these ingredients! I didn’t change a thing except that I may have added too much salt! It was terrible, just like aunt Bee’s pickles! I’ve never tasted anything more gross in my life and yet all I did was add a bit too much salt and maybe I didn’t separate the egg white from the yolk as well as I should have. I did manage to eat half of my sandwich despite the taste of it. I just pretended that I was dining in a fancy, expensive restaurant and that the food there was supposed to taste bad and that I was privileged to be there at all. Did I mention how awful the mayo was? The flies even refused to land on the other sandwich half! And all because I added too much salt, didn’t properly separate the egg white from the yolk and I used vitamin C powder instead of fresh squeezed lemon juice! You’d think that the mayo would have turned out great but no, even the next door neighbor complained about the resulting smell and someone else called the fire department! And that wasn’t even the worst of it. I sprained my ankle when I was being taken to the emergency room to get my stomach pumped! And all because I added too much salt, didn’t properly separate the egg white from the yolk, I used vitamin C powder instead of fresh squeezed lemon juice and instead of water, I substituted vinegar! Boy! It just goes to show that you can’t trust a single recipe you find on the web! All of these smug kitchen types think that they know better than the rest of us… Why, I followed this recipe to the letter and it was an epic failure all the same, just because I added too much salt, I didn’t properly separate the egg white from the yolk, I used vitamin C powder instead of fresh squeezed lemon juice, I substituted vinegar for the water and I used extra virgin olive oil rather than what the recipe called for! Boy, you’d think that I was somehow at fault! Why, I’m gonna write my congressman… 😉 Seriously, thanks so much for the recipe! I did actually try it and although it emulsified as promised, the taste was bitter, no doubt because, being more at home in front of a computer than a mixing bowl, I (believe it or not) did make all of the idiot changes mentioned above. 🙂 Nonetheless, I’m bound and determined to get it right. Giving it five stars in anticipation of what I’m sure will be gooooooood!
Brandon Matzek says
LOL!!! Thanks for the laughs and smiles this morning Barry. Glad everything emulsified for you, but yeah, maybe try using the the ingredients listed above 😉 Also, here are some tips to fix that mayo and improve your next one: 1. Too much salt? Make a second batch without salt, and mix the two. Then season to taste. 2. No lemon? Just use vinegar. (keep water the same) 3. No regular olive oil? Use canola or vegetable. Extra virgin olive oil can take on a bitter taste when it’s blended. Enjoy!!
Michele says
Brandon, I haven’t tried this yet, but can I mix two oils such as olive and sunflower for your recipe? I prefer a milder flavour. Also what is the shelf life of homemade mayo?
While here, I would like to pass along my “super butter” recipe, which I have made for many years:
With a stick blender, add equal amounts of your favourite vegetable oil with room temperature salted butter cubed and blend a few minutes until even. Pour into small Mason jars and refrigerate. This gives an easy to spread, less saturated, healthier butter.
Brandon Matzek says
Hi Michele! You can mix two oils here. Just don’t use extra virgin olive oil. It’s recommended to not store homemade mayo for more than 5 days; however, I’ve kept a batch for 2 weeks and it was fine. Thanks for the tip on Super Butter!! I’ll have to give that a try 🙂
Fourester says
I tried this with a regular blender and bottled lemon juice. I whirled it good for a couple of minutes, and it never thickened. I even added some guar gum, but still too runny for mayo. So, I added the salt and some lemon pepper seasoning, and it will make a great fish sauce. Maybe stir in a little melted butter before serving? Yum.
Stacie says
Thanks Brandon, I’ve been wanting to make my own mayo for years, and even tried it a couple times with no success (didn’t emulsify) in a blender, before coming across your method. I read up on it and it seems one of the most crucial bits, as you and Laurel said above, is keeping the blender down until it starts to emulsify – the guarantees that the fat gets pulled in slowly enough.
Anyway, I’ve always been fussy about mayo, and this is the best one I’ve tasted (and I made it myself, yay!). Definitely won’t go back now!
Next batch I want to try avocado or macadamia nut oil as those are supposed to be delicious.
Thanks!
Brandon Matzek says
Hi Stacie, thanks for the insight!! And I’m so glad this worked out for you. I’ve also been meaning to try with avocado oil, so let me know if you like it.
Londonbach says
FIVE STARS FOR SURE! I had my doubts at first but this was nothing short of Amazing.
Now I can have a little bit of fresh mayonnaise without a lot of greasy cleanup.
I found your recipe & technique searching for “home made olive oil mayo with fresh lemon juice.” I read the comments before giving it a shot. Most helpful was the chef-woman’s admonition about the absolute necessity of salt for emulsification. I used 2 egg yolks instead of one as another of your readers suggested. The other proportions were the same (with a slightly warm tablespoon of water).
I used a tall drinking glass and an old Hamilton Beech submersible. I combined the ingredients per your instruction and let them sit still for 2 minutes. The emulsion happened at the bottom in nearly the same instant I hit the power.
BLT’s with fresh mayonnaise for the rest of my life…thanks, man!
PS: After the mayo was made, I stirred in a half-teaspoon of cayenne pepper. Excellent.
bill says
I think what i discovered through failure is if you whip too long it thins out again. in other words when it gets a bit thick, stop and just enjoy it for what it is….don’t think it will get thicker
Flora Yoon says
I realized that I had to mix it without moving the blender at first and finally I did it well. Thanks.
By the way, can you tell me why I should not use extra virgin olive oil?
Brandon Matzek says
So glad this worked for you! Blending evoo can result in a bitter taste, so it’s best to use regular olive oil.
Cassandra Solon Parry says
Wow. This worked beautifully. I didn’t plan to make fresh mayonnaise with dinner tonight (tuna salad). It was just impulsive and I readied myself for another failed cooking ‘experiment’. But I shouldn’t have doubted – this is rich, creamy, delicious and a first for me.
Thank you so much.
leena says
Just made this AMAZING!!! Technique worked perfectly and taste incredible!
Janet says
I am so glad I found this!! It turned out delicious – just the perfect taste and texture. I have tried other recipes and this is just right and so easy, too. The first time, I was lazy and used extra virgin olive oil, to avoid a trip to the store, and it failed – my fault. This time I used regular olive oil and it worked beautifully. Love it and will never go back to store mayo. So, thank you, thank you, thank you!!!
Annette says
Well I blew it… mine didn’t emulsify, but I am not giving up. Going to find a Weck jar and try it again. To all the naysayers: all is not lost if yours doesn’t work out. I added some seasonings and red wine vinegar and now have a lovely vinaigrette.
Wendi says
Thanks so much! Lovely recipe! But I was in such a hurry to try, I didn’t learn the detail about evoo until I had made a first bitter batch. I used a bit of maple syrup and good horseradish to mask it and this first batch is saved, and the lesson is learned. Also, I used the pint jar of my Nutribullet instead of my immersion blender and It worked great.
Graeme says
Excellent and worked many times no issues.
Thankyou
Maria Bucher says
Twas really great! 2 Thumbs up!
Peti says
Seriously! I found you on Google. This is amazing and so fast! And actually, I used mild American mustard and it was fine too. Thank you!!
Karen says
Hi Brandon, thank you for this recipe. Worked perfectly! So easy and quick. While I was at Trader Joe’s trying to decide what Olive Oil to get, a lady that works there said she makes hers with Avocado Oil and a touch of Umami seasoning blend. Had planned on trying Avocado oil next time. Used Chosen Foods Avocado Oil as she recommended. It was good, but I’m looking forward to Olive Oil next time.
Many years ago I made mayonnaise in the blender a couple times using the trickle method. Never again. I appreciate you sharing this recipe. No more store bought for me! Thank you!
Allison says
Loved the recipe, so easy and delicious! I ran out of mayo while in “shelter in place” and really wanted to make ranch dressing. Made the mayo with olive oil (regular, not virgin), and it is the BEST ranch dressing I have ever had! I can only imagine how much better everything else I use the mayo for will taste.
Jim Bodner says
Really quite enamored of this recipe, on Keto diet and wanted real olive oil mayo, not something with a sufficient fraction of olive oil that they can put it in the name. Followed the recipe as laid out but fresh lemons are sometimes difficult to find and always expensive, I use the same amount of apple cider vinegar instead. Eggs right out of the fridge, blended olive oil (Kirkland-Costco), not evoo, and I add 1/4 tsp dill and 1/4 tsp black pepper, comes out amazing.
Very happy to have had success with this especially as commercial olive oil mayo or avocado oil mayo just don’t compare.
Jim
Brandon Matzek says
Thanks for sharing Jim and I’m so glad you like the recipe!!
Rachel P says
This recipe took literally 2 minutes to make I was shocked how fast it turned into mayo! Delicious however next time I would try a bit less lemon juice since I’m not crazy over that flavor, great recipe!
Friedrich Carl O Vonostrowo says
Worked perfectly
Margaret says
Wow awesome . I will try this recipe . I love making my own foods from scratch . I just made my first batch of ketchup it was the best ever
Lizabeth Craig says
I’ve tried several ketchup recipes and didn’t care for any of them. Could you please send me the one you used? Thanks! [email protected]
Lizabeth Craig says
I have made mayo many times, using safflower oil. Olive oil solidifies when refrigerated, and my understanding is that if you make mayo with olive oil, it will crack in the fridge. Comments?
Brandon Matzek says
You can use any neutral oil here as well. I haven’t had any issues with the texture of the mayo when using olive oil. It’s always creamy and delicious! I just avoid using extra virgin olive oil, because that cause a bitter flavor.
D says
YAHOOO! It worked. You dont know how many times I have thrown away all this oil trying to make mayo. Tried in food processors dribbling in, never working, blenders dribbling in. Wahoo I made it and it was nice a creamy. Love it. This opens so much more things to do creamy salad dressing etc. Love.
Question so if you want to make more, just double all ingredients, or triple depending on how much>
Bonnie Hess says
Oh man, it didn’t work. I decided to make it because my daughter has recently discovered an extreme sensitivity to soy, and she’s coming to visit this weekend. My homemade coleslaw is on the menu, so I thought this would be perfect. I read through all the comments before attempting this, and felt confident that it would turn out, but it just never got creamy. I will turn it into hollandaise and serve it over eggs benedict and salmon.
Brandon Matzek says
Hey Bonnie! Sorry this didn’t work out for you. Did you use a tall, narrow container? That seems to be the issue a lot of people have when their mayo doesn’t thicken up. I hope this helps!
Divya says
Hi! Brandon,
Thanks for the recipe. I made eggless mayo today but it became bitter. I used cold-pressed Sesame oil. What do u suggest I use in place of Canola oil? I do not have access to Canola oil but I have following cold-pressed oil:- Sunflowr oil, Safflower oil, Peanut Oil and Mustard Oil, which of these do think can give similar results? Lastly, I want to avoid Refined oil as much as possible nd use Cold-pressed oil instead. Do u think this is possible or Refined oil is the only answer???
Brandon Matzek says
Hi Divya! I haven’t tested this recipe with cold-pressed oil, but I’m sure you could use it. Sunflower, safflower and peanut oil sounds like they would be great. This recipe is made with olive oil, so I’m sure that would be fantastic too. I’m not sure about stronger oils like mustard or sesame. Keep in mind that cold-pressed oils can go bitter and rancid faster than refined oils. If you oil is bitter going in, the mayo will be bitter in the end.
I’d love to hear how this turns out for you. If you could please let us know how the mayo works with cold-pressed oils!
Jen says
Ugh this did not work for me 🙁 it’s the consistency of water. Disappointed at the waste if ingredients.
Brandon Matzek says
Sorry it didn’t work out for you Jen! Did you use a stick blender with a tall, narrow container?
G says
The recipe for mayo that I’ve used for 20 years no longer “sets” up. I tried this one and, if anything, it’s too stiff so I added a bit of the failed old recipe batch and it’s perfect. I’m adding a bit of salt and I used vinegar. This recipe will be perfect for use when we travel in the RV it’s so much easier!
Thank you so much for sharing!
gk
Iris Fotiadis says
tasted weird, I tried this recipe around 7 times, and each time it was not tasty. I made sure that all of my ingredients were nice and fresh and still it ended up terrible, I am sorry for the harsh review but it is my honest opinion. The rest of the recipes are usually great.
Talie says
Worked extremely well, I was lucky enough to have a glass mug the right size.
I used macadamia oil because our olive oil was just overpowering (and ended up super bitter)
The Mac oil is much lighter in taste and gives it a great nutty flavour; also significantly less bitter. It’s going to be perfect in salads! Can’t wait.
I’m going to try with vinegar instead of lemon juice next time in case that is contributing to the bitterness – I’ll let ya’s know !