Creamy Olive Oil Mayo Recipe | Healthy Mediterranean Homemade Mayonnaise
Rich, silky homemade olive oil mayonnaise with bright Mediterranean flavor that comes together in minutes. Easy to customize and foolproof with the right blending order and a mild EVOO.
Ingredients
Ingredients
- 1 large egg, room temperature
- 1 cup mild-tasting extra-virgin olive oil (or 1/2 cup EVOO + 1/2 cup light olive oil)
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt, plus more to taste
- Optional: 1/2 teaspoon white wine vinegar
- Optional: pinch of garlic powder
- Optional: pinch of black pepper
- Optional: pinch of smoked paprika
- Optional: drizzle of honey
Instructions
Instructions
- Add the egg, Dijon, lemon juice, and salt to a tall, narrow jar just wider than the immersion blender head, then pour the oil on top.
- Place the immersion blender at the bottom of the jar, turn it on, and hold for 10–15 seconds until the base turns thick and opaque.
- Slowly lift and pulse the blender to incorporate the remaining oil until the mayo is thick and glossy.
- Taste and adjust with more lemon, salt, or a splash of white wine vinegar, then blend briefly to combine.
- Alternatively, in a food processor or blender, add egg, Dijon, lemon, and salt, then with the machine running stream in the oil in a thin, steady line until thick and emulsified; adjust seasoning and pulse to combine.
- To whisk by hand, whisk egg, Dijon, lemon, and salt until foamy, then drizzle in the first few tablespoons of oil drop by drop while whisking constantly; once it thickens, whisk in the remaining oil in a thin stream, then season to taste.
Notes
Use a mild, fruity EVOO to avoid bitterness; blend with light olive oil or avocado oil if needed. All ingredients should be room temperature. If the mayo looks thin or breaks, whisk a fresh egg yolk in a clean bowl and slowly drizzle in the thin mayo until it thickens; chilling 10 minutes can also help. Refrigerate in a clean, airtight jar and use within 5–7 days. Flavor variations: add garlic and extra lemon for aioli-style, stir in herbs and zest, smoked paprika and cayenne, tahini, a little Greek yogurt, anchovy and capers, or honey-mustard.