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How To: Homemade Olive Oil Mayonnaise

  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 3/4 cup 1x


Homemade mayonnaise made with only four wholesome ingredients. Yolk is heated prior to mixing to make it safe. Takes less than 30 minutes and not only tastes better, but is so much better for you than store bought mayo!


  • 1 egg yolk from a large, fresh egg
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • pinch of salt
  • 3/4 cup light tasting olive oil, not extra virgin* or another neutral oil, like avocado oil


Heating the egg to make it safe:

  1. This method heats the yolk to kill any bacteria that may be in the raw egg. You can also use a pasteurized egg, which has already undergone the process to kill any bacteria. If you have a double boiler, use that. If not, you can make one by placing a bowl over a pot of boiling water. The bowl should sit above the water, only being heated by the steam.
  2. In a heat safe bowl or the bowl of a KitchenAid mixer, whisk together egg yolk, lemon juice, water, and salt until frothy. Set the bowl over a small pot of boiling water, making sure the bowl doesn’t touch the water. Whisk egg mixture constantly, until a thermometer inserted reads 150F, about 4-5 minutes. The mixture should be creamy and pale yellow.

Making the Mayonnaise:

  1. Allow the egg mixture to cool slightly after removing from the double boiler. You can use your KitchenAid mixer fitted with the whisk attachment, a small food processor, hand held immersion blender, or whisk by hand. The key to making mayonnaise successfully is to pour the oil in SLOWLY. Almost a few drops at a time, while whisking vigorously, especially in the beginning, to get a good emulsion going. Pouring in the oil too quickly will break the emulsion and you’ll end up with a curdled oily mess (been there, done that!)
  2. Begin pouring in the oil, about a teaspoon at a time, with the mixer on high, or whisking quickly by hand. The mixture should stay kind of pudding-like, not runny, as you beat the oil in a little at a time. If it is thin and liquidy, chances are the emulsion broke and you’ll need to start again from scratch. {insert crying face emoji}
  3. Continue to pour oil in a very thin stream, stopping every few seconds to allow the mixture to blend together. Keep going until all the oil is gone. This will take several minutes and a lot of patience, but I promise you it is worth it! Store in an airtight container in the fridge for up to 5 days.

*Light tasting olive oil has a more neutral taste than extra virgin olive oil. The mayonnaise will taste like the oil you use, so only use an oil that you like the taste of alone.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Condiment