MAYO RECIPE WITH OLIVE OIL

bowl of mayo, black knife beside it, bowl of chopped parsley, half a lemon and tomato mayo toasts in the background

Once you see how easy it is to make this Mayo Recipe from scratch at home, you’ll never want to buy it from the store again! All you need is 1 minute, 5 simple ingredients and an immersion blender!

Course condiment, dip, Sauce

Cuisine American

Keyword condiment, Dip, homemade mayo, homemade mayonnaise, how to make mayo, mayo, mayonnaise, olive oil mayonnaise

Prep Time 1

Total Time 1

Servings Cup

Calories 1977kcal

Author Andrea Lagana

Ingredients

1 cup Light Tasting Olive Oil*
1 Egg
½ tbsp Dijon Mustard
¼ of a Lemon (1 Lemon Wedge)
Pinch of Salt

Instructions

Add the olive oil to a large mason jar or jug that came with the immersion blender.
Add the egg, dijon, salt and lemon juice. Allow all the ingredients to settle at the bottom.
Place the immersion blender directly over the egg yolk (kind of trap it in there) pushing it down to the bottom of the jar or jug.
On high, turn the immersion blender on and wait for a white creamy liquid to start to form beneath it (should only take a second or two). Then SLOWLLLLY move the blender up and down throughout the mixture until the oil emulsifies with the rest of the ingredients, about 30 seconds longer.

Video

Notes

Avocado oil works just as well.

Don't overblend or you will run the risk of breaking the mayo.

If, for some reason, your mayonnaise doesn't emulsify on the first try, adding another egg usually fixes this problem.

Nutrition