Who doesn’t love mayonnaise? I know I do, especially the Hellmann’s brand. Unfortunately the main ingredient in this mayonnaise is soy oil, or you can get the canola oil version which includes lots of modified corn starch and I’m not a fan of canola oil. There is also a safflower oil mayonnaise of a different brand, but that’s just one more unstable vegetable oil I don’t want to eat.

So olive oil it is. I always have it on hand for salad dressings and have finally come to appreciate this more flavorful oil. Honestly, I doubt I will ever make a mayonnaise that tastes exactly like Hellmann’s, but I am willing to have a more flavorful mayonnaise if it means using an oil I know is good for me. I’m going to experiment with different fat combinations, but for now this is our mayonnaise.

On a side note, the best olive oils I have found are from Chaffin Family Orchards, Euphoria (to the right), and Mountain Rose Herbs, which is having a 20% off sale this month on the 16 oz size.

After playing around with different recipes for a while I think I have found one I like. It has lots of flavor – tart from lemon juice and fruity from the olive oil. It makes a delicious addition to a salad of pastured bacon and garden lettuce and tomatoes. It is also the basis for a homemade, nourishing caesar salad dressing, which I will share next week.

Homemade Olive Oil Mayonnaise

Recipe Notes: This makes a pretty small batch, which you could double or triple. I like to make small batches so that we use it up quickly. I find that this takes little time to prepare so making a fresh batch is never a big issue. Also, it will thicken up after refrigeration.

Ingredients

  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • pinch of celtic sea salt and pepper
  • pinch of mustard powder

Directions

  1. Warm the bowl: Fill a small metal or glass bowl with warm water. Let sit for a few minutes while you prepare the rest of our ingredients. After a few minutes dump out warm water and dry bowl thoroughly.
  2. Combine egg yolk and lemon juice in bowl and whisk thoroughly. Place olive oil in a measuring cup with a spout. You are now going to drizzle the olive oil in one drop at a time while whisking. It sounds tedious, but it doesn’t take long. Just go very slowly so that the egg yolk can emulsify the lemon juice and oil. Once you are about halfway through your olive oil you can start drizzling a little faster. Just keep whisking and stop the oil every so often and whisk to be sure it emulsifies.
  3. Once all of the oil is incorporated you should have a thick, creamy texture.Whisk in the salt and mustard powder. Taste and add more salt and pepper if desired. It thickens more once refrigerated. Refrigerate immediately if not using, keeps for a few days.

Do you have a favorite mayonnaise recipe you can share?

 

14 Responses to Homemade Olive Oil Mayonnaise

  1. Katie says:

    You can make this in the blender or food processor as well. ;-) Depending on the size of your blender jar/processor bowl, it may work better to the recipe.

    [Reply]

    Shannon Reply:

    Katie – Good point. There’s just something about whisking by hand that is so satisfying.

    [Reply]

  2. Lisa says:

    I have a recipe for “Omega 3 Mayo” that I would like to share…

    1 tbsp lemon juice
    1 whole egg
    1/4 tsp dry mustard
    1/3 cup olive oil
    1/3 cup flaxseed oil
    1/3 cup walnut oil

    Put lemon juice, egg & mustard into blender (or food processor), blend 5 seconds, then continue blending while slowly adding oils in a thin stream while the blender is on LOW. Blend until thick. Store in sealed container. Use within a week. {If you have only flaxseed or walnut oil, you can either use 2/3 cup of that with the 1/3 of olive oil, or go 1/2 & 1/2.} Enjoy!

    [Reply]

    Shannon Reply:

    Lisa – That looks great!

    [Reply]

  3. Lindsay says:

    Awesome! I’m going to try this as we enjoy the creamy dressings in our low-carb household…I absolutely hate using the store-bought mayo. Looking forward to the caesar dressing – I’ve never ever found a homemade one that I enjoy.

    [Reply]

  4. Sarah says:

    This is so awesome – just yesterday I was making a list of “kitchen goals” for myself, and phasing out commercial mayonnaise is right up there. Unfortunately we eat a lot of the commercial stuff right now (caesar salad, tuna & chicken salad, tartar sauce, etc.) and I don’t know how the homemade version will go over, but I’m really excited to try it! Thank you so much!

    [Reply]

  5. Sam says:

    Does anyone know how to make mayonnaise without eggs? I’d love a recipe that doesn’t use canola oil and has no eggs.

    [Reply]

  6. I make mayo at home like this too, and I really love it. In fact I have grown to love its slightly more runny texture – looks so much prettier in food post pictures! ;)

    [Reply]

  7. Kendrar says:

    I’ve made the mayo out of the Nourishing Traditions cookbook. That recipe calls for adding whey and it will preserve the mayo for up to 6 months. It also makes the mayo have a very good thick, spreadable consistency.

    [Reply]

  8. [...] grind peanuts (or better, almonds) in the bulk section of your co-op or in your food processor.  Mayonnaise is surprisingly easy to make, and once you taste the real thing you will ask it where it’s been all your life.  When you [...]

  9. Jen says:

    Made this today. So easy! In my first batch, after whisking, I threw in my magic bullet. I thought it would add thickness…wrong! Actually made it more runny. So I made again sticking to the original instructions. Delicious. Love the tang from the lemon. I checked out the ingredients on the Hellmans mayo on my fridge..gross! This is an easy recipe to make when mayo is needed.

    [Reply]

  10. [...] grind peanuts (or better, almonds) in the bulk section of your co-op or in your food processor.  Mayonnaise is surprisingly easy to make, and once you taste the real thing you will ask it where it’s been all your life.  When you [...]

  11. Clyde McMorrow says:

    If you are having problems with separation just add 1 teaspoon of taquila with the lemon juice. This also works for Hollandaise and flan. If you are from a region where good taquila is hard to find bourbon would probably work just as well.

    [Reply]

  12. [...] mayo is nothing more than an emulsion of oil and an acid such as vinegar or lemon juice. I like an olive oil mayonnaise for both flavor and [...]

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