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Olive Oil Mayonnaise

A quick and easy homemade mayonnaise recipe, using fresh ingredients and extra virgin olive oil.
Olive Oil Mayonnaise
Olive Oil Mayonnaise
Sep. 3, 2020
Patterson Watkins

Making your own may­on­naise is easy, and it gives you greater con­trol over the qual­ity of ingre­di­ents. Everything comes together in the food proces­sor (min­i­mal cleanup, hooray!). 


Olive Oil Mayonnaise

4 from 3 votes
Course: CondimentsDifficulty: Easy


Prep time



This recipe requires one full cup of your favorite extra vir­gin olive oil. Any high-qual­ity extra vir­gin olive oil from del­i­cate to medium-inten­sity would work. Keep your home­made mayo refrig­er­ated for up to 2 weeks. 


  • 1 each egg yolk

  • 1 tea­spoon lemon juice

  • 1 tea­spoon white wine vine­gar

  • 1 tea­spoon dijon mus­tard

  • 1/4 tea­spoon salt

  • 1 pinch cracked black pep­per

  • 1 cup del­i­cate to medium-inten­sity extra vir­gin olive oil


  • Place egg yolks, lemon juice, vine­gar, mus­tard, salt and pep­per in a food proces­sor. Blend until com­bined (for about 30 sec­onds). 
  • With the food proces­sor run­ning, pour olive oil into the mix­ture in a very thin (and slow-mov­ing) stream. Continue to blend until the is has thick­ened.
  • If your may­on­naise is too thick, add in a lit­tle water to thin it out.

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