So, you’re looking for a simple way to make your own mayonnaise? Well, you’re in luck! This Easy Homemade Olive Oil Mayo is not only a breeze to whip up, but it’s also super tasty.
It fixes bland texture and heavy mouthfeel of store-bought mayo, cuts cost and prep time, and provides a simple dairy-free option with olive oil.
I used to struggle with store-bought mayo. It seemed to have too many weird ingredients and just didn’t taste right. Making my own has totally changed that, and now I get to control what goes in!
This recipe is quick, taking only about 5 minutes to prep. You’ll need just a few simple ingredients, and with an immersion blender, you’ll achieve the perfect texture without any fuss. No more worrying about a broken mayo either!
If you love to experiment in the kitchen, try tweaking the flavor. You can switch up the oils or add different vinegars. If you want another easy recipe, check out Blueberry BBQ Sauce for something delicious!
Why You Will Love This Recipe
- Creamy Texture : This mayonnaise has a smooth, creamy consistency that spreads easily on sandwiches or serves as a base for dressings.
- Rich Flavor : Made with olive oil, it adds a tangy richness to dishes, elevating even simple meals into something special.
- Quick Prep Time : Whip it up in just five minutes with minimal effort, making it a go-to option for quick meals and snacks.
- Easy Storage : You can refrigerate this mayo for up to a week, so you can enjoy it throughout the week without worry.
Quick Olive Oil Mayonnaise Recipe
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 16 tablespoons (1 cup) 1x
- Category: Condiment
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Homemade Olive Oil Mayo is a creamy, gluten-free condiment that’s quick to make with minimal ingredients.
Ingredients
- 2 egg yolks, fresh
- 3/4 cup light tasting olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white wine vinegar
- Pinch of salt
Instructions
- Grab Your Ingredients: Start by gathering your egg yolk, mustard, vinegar, salt, and olive oil. Ensure everything is at room temperature to help achieve a smoother blend. Freshness is key, especially for the egg yolk.
- Blend the Base: In a tall, wide-mouthed jar, combine the egg yolk, mustard, vinegar, and salt. Give it a quick stir to blend together until you see a thick mixture forming. Place the immersion blender at the bottom of the jar before starting to blend, ensuring you achieve that creamy consistency.
- Pour in the Oil: With the immersion blender touching the bottom of the jar, gradually add the olive oil while blending on low speed. The mixture will start to turn creamy and fluffy as the oil emulsifies. Be patient here; pouring too quickly may result in separation.
- Check the Consistency: Evaluate the thickness of your mayonnaise. It should be light, creamy, and free of separation. If it appears too thin, re-blend it slowly with a fresh egg yolk, taking care not to overshoot the desired texture.
- Chill and Store: Once you are satisfied with the mayo’s consistency, transfer it to a clean container and store it in the fridge. The mayo will thicken slightly as it chills, and the flavors will develop nicely. Use it within a week for the best freshness.
Notes
- Storage Tips: Refrigerate in an airtight container for up to one week.
- Expert Tips: If your mayo does not thicken, try re-blending with a fresh egg yolk for better emulsification.
- When encountering runny mayo, ensure the immersion blender is at the jar’s bottom and blend slowly.
- For a lighter flavor profile, consider using canola or grapeseed oil instead of olive oil.
- If separation occurs during storage, using a fresher egg yolk and re-blending can re-emulsify the mayo.
- This recipe does not require reheating as it is served cold.
- Spread on sandwiches and wraps for added flavor.
- Use as a dip for fries or vegetables.
- Incorporate into dressings or sauces for extra creaminess.
- Add garlic for a garlic mayonnaise variation.
- Incorporate fresh herbs for a herbed mayo.
- Substitute lemon juice with lime for a citrus twist.
- Select egg yolks that are fresh to ensure emulsification is successful.
- Avocado oil or grapeseed oil can be used in place of light tasting olive oil for alternative flavors.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 98
- Sugar: 0g
- Sodium: 11mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 24mg
Recipe Tips
- If the mayo doesn’t thicken, try re-blending it with a fresh egg yolk for better emulsification.
- When the mayonnaise turns out runny, make sure the immersion blender is at the jar’s bottom and blend slowly.
- For a lighter flavor, consider using canola or grapeseed oil instead of robust oils like olive.
- If separation occurs during storage, using a fresher egg yolk and blending can help to re-emulsify.
- When blending, a tall and wide-mouth jar works best to achieve a creamy texture efficiently.
Serving Suggestions
Spread this olive oil mayonnaise on sandwiches and wraps for added flavor. Use it as a dip for fries or vegetables.
This mayonnaise can enhance dressings or sauces by adding creaminess. It also works well in pasta salads, grain bowls, or coleslaw.
Try serving it with a drizzle of lemon juice for brightness. You can mix in fresh herbs for a unique twist.
Recipe variations
- You can use avocado oil instead of light tasting olive oil for a different flavor profile and creamier consistency.
- Add 1 clove of minced garlic or 1 teaspoon of garlic powder for a robust garlic flavor in your mayonnaise.
- Either lime juice or white wine vinegar can replace lemon juice, offering a refreshing citrusy taste.
- If you’re making larger batches, use 4 egg yolks and 1½ cups of olive oil to ensure consistency in flavor and texture.
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How to Store?
To keep your easy homemade olive oil mayo fresh, follow these storage tips:
Refrigeration: Store mayo in an airtight container in the fridge for up to 7 days. This method maintains its creaminess.
Freezing: Place mayo in a freezer bag, removing excess air, and freeze for up to 3 months. Thaw in the fridge overnight before using.
Other Recipes You’ll Love
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