Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
32
Yield:
1 quart
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.

    Advertisement
  • Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.

  • Place a lid on the jar and refrigerate until use, for up to two weeks.

Cook's Notes:

To make without an immersion blender: Combine eggs, white wine vinegar, lemon juice, dry mustard, and salt in a blender. Place the lid on the blender without the center insert. Combine olive oil and canola oil together in a paper cup. Blend on medium speed. Puncture a small (using a toothpick or similar sized item) in the bottom of the paper cup and quickly cover the hole with your finger. Place cup over the opening in the lid of the blender and continue blending until all of the oil has dripped into the blender and the mixture has emulsified. This will take considerably longer than with an immersion blender, about 10 to 15 minutes.

Nutrition Facts

129 calories; protein 0.4g 1% DV; carbohydrates 0.1g; fat 14.3g 22% DV; cholesterol 10.2mg 3% DV; sodium 22.1mg 1% DV. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2019
I make mayo in my processor all the time. Use the regular metal blades, pulse the egg, vinegar and seasonings until well mixed. Then slowly pour in the oil through the holes in the top with the processor running. Nothing will happen at first, then all of a sudden it will emulsify and get all creamy and thick. Voila, Mayonnaise! The first time I did it I didn't wait long enough for it to emulsify, I thought it was a failure, but after that I realized nothing was going to happen until most of the oil was added. I can't quite imagine using an immersion blender, you need one hand for the blender and the other to pour in the oil slowly, I'd want another hand to hold the jar just in case. Unfortunately, I only have two. Read More
(3)

Most helpful critical review

Rating: 1 stars
11/20/2019
I made it, Exactly as recipe asked. It never thickened and in refrigerator it keeps separating. Now, I've tried to make it into the 'easy Caesar dressing' and it tastes like oil, no matter what I waste adding to it in hopes of improvement. I'm definitely going to stick with actual cook books for while. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/12/2019
I make mayo in my processor all the time. Use the regular metal blades, pulse the egg, vinegar and seasonings until well mixed. Then slowly pour in the oil through the holes in the top with the processor running. Nothing will happen at first, then all of a sudden it will emulsify and get all creamy and thick. Voila, Mayonnaise! The first time I did it I didn't wait long enough for it to emulsify, I thought it was a failure, but after that I realized nothing was going to happen until most of the oil was added. I can't quite imagine using an immersion blender, you need one hand for the blender and the other to pour in the oil slowly, I'd want another hand to hold the jar just in case. Unfortunately, I only have two. Read More
(3)
Rating: 1 stars
11/20/2019
I made it, Exactly as recipe asked. It never thickened and in refrigerator it keeps separating. Now, I've tried to make it into the 'easy Caesar dressing' and it tastes like oil, no matter what I waste adding to it in hopes of improvement. I'm definitely going to stick with actual cook books for while. Read More
(1)
Rating: 2 stars
08/13/2019
I would not use the egg white, only the yoke. And according to my mom ( a superb cook ) only olive oil. Read More
Advertisement
Rating: 5 stars
08/12/2019
ktfrench1@gmail.com why can't you make it with 100% olive oil and omit the canola oil? Read More
Rating: 5 stars
08/07/2019
Unfortunately I have no blender so I have tried to use a food processor with little success. However I like this anyway. I added lemon pepper and dill since I will use it on tuna. Read More
Rating: 5 stars
04/23/2019
This was my first time making mayonnaise! Everyone thought it was 5 stars. It had a different flavor and was really creamy. Simple to make! Made no changes! Read More
Advertisement
Rating: 5 stars
08/08/2020
I didn't have white wine vinegar or mustard powder so I used red wine vinegar and mustard. it turned out perfectly. I couldn't believe how easy and quick it was with the immersion blender. I'm on a sodium restricted so this is perfect. I'm going to use it shrimp pasta salad tomorrow. Read More
Advertisement