This easy recipe for homemade mayonnaise has only 4 main ingredients. It is simple to make, fresh, a little tart, velvety, and a healthier alternative to store-bought varieties. Simply delicious!
Will I Like the Taste?
The first time you taste a homemade mayonnaise made with extra virgin olive oil, you might be surprised at the flavor. Depending on the olive oil you choose, this mayo can have a much stronger flavor than the typical, grocery store mayonnaise.
Commercially prepared mayonnaise is often made with a neutral-tasting oil such as canola oil or soybean oil.
Actually, almost any oil can be used and it’s not uncommon for people to use grapeseed, safflower or avocado oils.
Mayonnaise is commonly used around the world and has a long history, dating back to the 1700’s.
How is Mayonnaise Made if it’s Not Cooked?
We know that oil and water do not mix…until they do! That’s the process we use to form our mayonnaise.
Using a process called emulsification, we can use our stick blender, food processor, or whisk, to break up our olive oil into tiny little droplets. The egg yolks (acting as the emulsifier) coat all those tiny little oil droplets. This process keeps them from “sticking” back together.
The tiny oil droplets remain suspended in the lemon juice and raw egg mixture.
What is Broken Mayonnaise?
A mayonnaise, or any sauce, is called “broken” when the ingredients did not properly emulsify during the initial blending.
Never fear! All is not lost! There are a couple options:
First Option for Fixing Broken Mayonnaise:
- Put 1 tablespoon of water in a small mixing bowl or liquid measuring cup
- While whisking the water briskly, slowly drizzle about 1/2 cup of the broken mayonnaise into the water
- Once it resembles a heavy cream you can switch back to your immersion blender or food processor and continue drizzling in the remaining broken mayonnaise
Second Option for Fixing Broken Mayonnaise:
- Combine one tablespoon of the broken mayonnaise with an egg yolk and a little more lemon juice.
- Beat this mixture until creamy, adding one teaspoon at a time of the broken mayonnaise, until it has all been combined.
Flavored Mayonnaise
Because you are making this in your own kitchen, the flavor varieties are endless. Try one of these for a fresh twist:
- Chopped, Fresh Chives or Other Fresh Herbs
- Paprika
- Tomato Paste
- Dijon Mustard
- Chopped Pickles
- Siracha
Creative Ways to Use Mayonnaise
Mayonnaise can be used for a lot more than spreading on a sandwich. Try it:
- As a Dip for Carrot or Celery Sticks or French Fries
- To Make Creative Salad Dressings
- To Garnish Savory Tarts
- As a Base for Tartar Sauce or Remoulade
- Whipped in Eggs for Creamy Scrambled Eggs
Simple Homemade Olive Oil Mayonnaise
Ingredients
- 1 large Egg Whole, Organic
- 1 large Egg Yolk Organic
- 2/3 cup Extra Virgin Olive Oil
- 1 tbsp Lemon Juice Freshly Squeezed
- 1 pinch Salt
Instructions
Immersion Blender
- Put all ingredients in a deep bowl.
- Mix with an immersion blender for approximately one minute or until all ingredients are blended and the mayonnaise is firm.
- Season to taste.
Food Processor
- Put eggs, lemon juice and salt into your food processor's small bowl and blend for 20-40 seconds.
- With food processor on, very slowly add olive oil until mixture begins to thicken and emulsify.
- Continue adding remaining olive oil.
- Season to taste.
Notes
- If the mayonnaise seems too thin, slowly add more olive oil until thick.
- Use cold ingredients.
- Use an extra virgin olive oil with a very delicate flavor.
- Due to the use of raw eggs, mayonnaise should be used immediately but will last for a few days in an airtight container in the refrigerator.
Nutrition
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