Creamy, velvety mayonnaise made with olive oil delivers a richer flavor than traditional versions. This dairy-free emulsion comes together with just a few simple ingredients and a whisk.
Mastering the slow drizzle technique creates a stable, smooth sauce perfect for sandwiches, dressings, or dips. The result is a homemade condiment that outperforms any store-bought option.
Ingredients for Mayo Recipe with Olive Oil
Eight ingredients transform into a silky, dairy-free emulsion that elevates every dish it touches.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Yolks 🥚 | 2 whole | Room temperature for best emulsion |
| Whole Egg 🥚 | 1 whole | Room temperature for best emulsion |
| Dijon Mustard 🟡 | 2 tsp | Smooth, not grainy variety |
| White Wine Vinegar 🍷 | 1 tbsp | Or apple cider vinegar |
| Extra-Virgin Olive Oil 🫒 | 1 ½ cups | Light or mild variety preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Fine Sea Salt 🧂 | ½ tsp | Adjust to taste |
| White Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The olive oil is critical here. Light or mild extra-virgin olive oil produces the cleanest flavor—save your peppery, robust oils for dressings. Whole Foods and Trader Joe’s carry excellent mild options. Eggs must be at room temperature to create a stable emulsion (cold eggs can cause the sauce to break). Use fresh, high-quality eggs for the best results, as older yolks may not emulsify as effectively.
No Dijon? Yellow mustard at half the amount works in a pinch, though the flavor will be milder. Out of white wine vinegar? Champagne vinegar or apple cider vinegar are great substitutes. The lemon juice adds brightness—bottled works, but freshly squeezed tastes noticeably better. For a tangier mayo, increase the vinegar by one-third the amount.
Store in an airtight container in the fridge for up to 1 week. The emulsion may separate slightly over time—just whisk it back together. For longer storage, freeze in ice cube trays for up to 3 months, then thaw in the fridge overnight before using.
Why You’ll Love This Recipe
- One-Bowl Wonder: I just whisk everything in one bowl—no fancy gadgets, no mess, just egg yolks, mustard, and olive oil coming together smoothly.
- Rich & Tangy: The Dijon and white wine vinegar give it that perfect sharp kick, while the olive oil makes it luxuriously creamy.
- Sandwich Savior: Honestly, it’s my go-to for burgers, dips, even salad dressing—way better than store-bought and so adaptable.
- Keeps for Days: I make a big batch and it stays fresh in the fridge for up to a week, so I’m never scrambling for mayo last-minute.
Step-by-Step Instructions for Mayo With Olive Oil
Master the emulsion technique for a smooth, creamy result that transforms simple ingredients.
Step 1: Combine Eggs and Acidic Components
In a medium bowl, whisk together the 2 whole Large Egg Yolks, 1 whole Whole Egg, 2 tsp Dijon Mustard, 1 tbsp White Wine Vinegar, 1 tbsp Lemon Juice, 0.5 tsp Fine Sea Salt, and 0.25 tsp White Pepper. The mustard acts as an emulsifier, while the vinegar and lemon juice provide the acidity needed to stabilize the mixture.
Whisk vigorously for 30-45 seconds until the mixture is pale yellow and slightly thickened. Room temperature eggs are essential here—they emulsify more readily than cold eggs, creating a stable base for your mayo.
Step 2: Begin the Emulsion with a Slow Drizzle
With the whisk in one hand and the bowl steady in the other, start adding the 1.5 cups Extra-Virgin Olive Oil in a very slow, thin stream—just a few drops at a time at first. This gradual introduction allows the oil to incorporate fully into the egg mixture.
As the emulsion begins to form and thicken, you can increase the drizzle to a thin stream. The mixture will start to lighten in color and thicken noticeably. If it looks too thick, pause and whisk for 10-15 seconds before continuing.
Step 3: Adjust Consistency and Seasoning
Once all the Extra-Virgin Olive Oil is incorporated, taste and adjust the seasoning. The mayo should have a bright, tangy flavor from the vinegar and lemon juice, balanced by the richness of the oil. If needed, add a pinch more Fine Sea Salt or a few additional drops of Lemon Juice.
If your mayo is too thick, whisk in 1 tsp of warm water to loosen it slightly. The texture should be creamy and spreadable, not stiff or greasy. A proper emulsion will hold its shape but still flow smoothly.
Step 4: Rest and Store for Best Results
Transfer the mayo to a clean jar or airtight container. Let it rest at room temperature for 10-15 minutes to allow the flavors to meld. This short rest time enhances the depth of flavor and ensures a stable texture.
Store in the refrigerator for up to 1 week. The mayo will thicken slightly as it chills, so give it a quick whisk before using. Always use a clean spoon to prevent contamination and extend its freshness.
Pro Tips For Making Mayo Recipe With Olive Oil
- Drip the Oil Slowly: Add the olive oil in a thin, steady stream at the start—about a teaspoon every 5 seconds. I learned this the hard way after my first three attempts broke into a sad, oily mess.
- Use Room-Temp Eggs: Pull your eggs out of the fridge 30 minutes before starting. Cold yolks resist emulsifying, and you’ll end up with a separated, greasy disaster.
- Skip Cheap Olive Oil: That strongly flavored, budget olive oil will overpower your mayo. Use a mild, high-quality extra-virgin for a cleaner taste that lets the egg and mustard shine.
- Start With Mustard: Whisk the Dijon mustard into the yolks before adding oil—it acts as a stabilizer and gives the emulsion a stronger foundation. My grandmother swore by this, and she never had a failed batch.
Essential Equipment for This Recipe
Mixing Bowls
A medium stainless steel bowl with a rounded bottom works best for whisking. I prefer Cuisinox bowls—their weight helps stabilize while you drizzle. The sloped sides make it easier to incorporate all the oil. 💪
Whisks
A balloon whisk gives you the most control during emulsification. The curved shape helps create the vortex needed to incorporate oil slowly. I use a 10-inch OXO Good Grips whisk for perfect leverage.
Measuring Tools
Precise measurements matter for perfect emulsion. Use a liquid measuring cup with a spout for the olive oil. A set of stainless steel measuring spoons ensures accurate amounts of mustard and vinegar.
Immersion Blender
For hands-free emulsification, an immersion blender works wonders. I love my Breville Control Grip—just add all ingredients to a tall container and blend while slowly drizzling oil. Creates mayo in under 2 minutes.
Storage Containers
Use glass jars with airtight lids for storage. Mason jars work perfectly, but I prefer Le Parfait jars—their clamp lids create an excellent seal. Always use a clean, dry spoon when serving. ❄️
Thermometer
While not essential, an instant-read thermometer ensures your eggs are at room temperature (65-70°F). This small step makes a noticeable difference in emulsion stability.
Frequently Asked Questions
Why use olive oil instead of vegetable oil?
Olive oil adds a fruitier, richer flavor and heart-healthy fats. It creates a more complex taste profile compared to neutral oils, though a light olive oil works best to avoid bitterness.
Can I make this without raw eggs?
Yes! Use 1/4 cup pasteurized liquid eggs or aquafaba (chickpea brine) for an egg-free version. The process remains the same, but the flavor may differ slightly.
What if my mayo breaks?
Start with a fresh egg yolk in a clean bowl. Slowly whisk in the broken mixture, 1 tsp at a time, until it re-emulsifies. Patience is key!
How do I adjust the thickness?
Too thick? Whisk in 1 tsp warm water at a time. Too thin? Add 1/2 cup more oil slowly while whisking continuously.
Nutrition Facts
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