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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!

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Recipe Summary test

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

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  • 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; carbohydrates 0.1g; fat 14.3g; cholesterol 10.2mg; sodium 22.1mg. Full Nutrition
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