Mayonnaise Olive Oil Recipe

Last Updated on May 10, 2022 by Ellen Christian

This mayonnaise olive oil recipe is both simple and delicious. Making and preserving homemade mayonnaise couldn’t be easier. Try my recipe today.

I know that mayonnaise is probably one of those things you’ve been buying at the grocery store all of your life. But, like many condiments, it can be made by hand for a fraction of the cost. One of the reasons I enjoy making our own condiments is that I have control over the ingredients.

Homemade Mayonnaise with Olive Oil

Have you tried to make mustard from scratch? Or, you could make homemade barbecue sauce. This ramp pesto recipe is a favorite for spring. Want a few more ideas, why not make tartar sauce or shrimp cocktail sauce.

We’ve been making this homemade olive oil mayonnaise recipe for years. It tastes so much better than the store-bought kind and it’s very easy to make.  It requires only three simple ingredients that you probably have on hand in the kitchen right now.

Please make sure you use fresh, organic eggs in this whole egg mayonnaise recipe because this contains no preservatives and is not cooked.

It’s very important to use the freshest ingredients you can. If you don’t have your own chickens, you may be able to buy from someone locally. If not, be sure that you look for organic eggs at the grocery store.

Is mayonnaise made with olive oil better for you?

Better is a relative term. Both canola oil and olive oil are considered healthy fats. We use them instead of soybean or corn oil. But, this olive oil mayo recipe does still contain fat. So, be aware of that if you are watching fat content. 

Does mayonnaise with olive oil taste different?

It’s very important that you use regular olive oil in this olive oil mayonnaise recipe. Do not use extra virgin olive oil which has a stronger taste and won’t be the best option for this recipe. 

Can I use pasteurized eggs?

Yes, you can if you want to. This recipe does contain raw eggs. And, while I have never had an issue using it, it does concern some people. If you’re worried about salmonella, you can get pasteurized eggs from the grocery store.

Preserving homemade mayonnaise

This must be refrigerated. There are no preservatives so you cannot leave it out and it will only stay good for about 3-7 days or so. We use ours in pasta salad, on sandwiches, and on burgers. It’s also delicious in homemade deviled eggs and potato salad.

To be sure that your mayonnaise lasts as long as possible, be sure not to allow cross-contamination to happen. Never put a knife or spoon in the container that has come in contact with other food. And, never dip food directly into the container.

Can you freeze homemade mayonnaise?

No, you cannot freeze this mayonnaise. If you do, the ingredients will separate when it freezes which will ruin it. This recipe is easy enough to make regularly when you need it. 

The good thing about this mayonnaise is that it is both Whole 30 and Paleo. Most of the commercially prepared mayonnaises contain soybean oil and soy is not allowed on either the Paleo or Whole 30 diet. So, you can use it in any of these recipes without a problem.

The most important thing to remember when making homemade mayonnaise is to drizzle the oil SLOWLY. Do not just pour it all in or it won’t thicken and turn into mayonnaise.

Some mayonnaise recipes use mustard, but if you’re wondering how to make white mayonnaise, follow this recipe.

Tools needed

To make homemade mayonnaise, you will need to have an immersion blender or a food processor. These options have the speed and focus needed to make mayonnaise. You may be able to get it to thicken up with a whisk or electric beater, but I’ve never had much luck with those methods.