Tasty Mediterraneo

Mediterranean Diet - Nutrition & Health

Olive oil mayonnaise

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Tasty-mediterraneo-olive-oil-mayonnaise-recipeThose of you who are regular followers of my blog might have already noticed a new badge on my website. This badge recognizes my work as an official contributor to Expo worldrecipes, the official global cookbook of Expo Milano 2015.

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I felt very glad and honored when the Expo Milano 2015 invited me to be part of the Expo worldrecipes community, as this allows me to share my passion for food with foodies of all over the world. And it is also great that they have displayed my “Vegan Spanish Paella” recipe on their homepage, I hope it will allow plenty of people to enjoy a vegan version of the typical Spanish paella.

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This nice recognition of my work encourages me to keep on sharing healthy recipes with you.
Today’s recipe is a homemade olive oil mayonnaise. You only need 3 minutes and 4 ingredients and it is so easy to make that you will not want to go back to the store bought ones.

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If you try this homemade extra virgin olive oil mayonnaise recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!

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4.8 from 5 reviews
Olive oil mayonnaise
 
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Prep time
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Author:
Cuisine: Mediterranean Diet
Serves: 1 jar
Ingredients
  • 1 egg
  • Salt to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 100ml (3.4 fl oz) extra virgin olive oil
Instructions
  1. Add the egg, a pinch of salt and the freshly squeezed lemon juice in a large bowl. Very slowly start pouring over the extra virgin olive oil and with the help of a hand mixer process the mix with gentle movements and continue pouring the rest of the extra virgin olive oil until the mayonnaise starts to form. Continue then mixing with gentle movements until the olive oil is completely emulsified.
  2. Pour in a jar and serve or keep in the refrigerator for up to 4 days.

 

Reader Interactions

Comments

  1. I just tried to make this and used my immersion blender. It would not emulsify and then I tasted and it was horrible. I’m thinking my evoo is no good; although it says evoo it does not say cold pressed nor does it have a harvest date. It was cheap and does not have a good taste at all. I wonder if others who have had too thin experiences also got sales with poor quality oil? Will try again with new, good quality oil later! I’ll let you know how it comes out!

    • Hi Bekah, if your olive oil is not a good quality one there is a problem. Let me know when you try with a better quality EVOO. Happy healthy cooking!

  2. I am in the same boat. Would liquid eggs work! Or maybe beat the eggs and use a syringe maybe( like you’d use for a baby to administer medicine?

  4. Fabulous mayo recipe, worked a treat, just requires a little patience like all mayo making I’ve found…I was dubious at first as I’ve never made mayo with whole egg only yolk and for a wee while it was rather thin…but it came together beautifully …no idea how much oil I used… for others thinking it’s too thin… maybe they had bigger eggs and need to use more oil and time mixing. I added a little more lemon juice at the end for my own preference. Thanks!

  5. I have tried to us EVOO a few times and everytime it comes out tasting so rancid. I read some where else that Non Virgon OO is better for this recipe. Any thoughts?

    • Hi Saeid, you should use an extra virgin olive oil that has a mild taste. I would recommend you to use the varieties Arbequina or Hojiblanca of EVOO, both of them have a mild taste. Enjoy and happy healthy cooking! 🙂

  7. OK I haven’t made it yet, but I love the simplicity, I love Mayo but now I understand that grain oils are only stable because of chemical treatment and that polyunsaturated fat is only slightly better than hydrogenated fat: the idea of it being part of my Diet… Yuck!
    Someone complained about the thickness. Can I suggest doing what the big manufacturers do: add a thickener. Have a look at “cream supplies” they have a wide range of options. The easiest option might be soya lecithin.

  8. Dang! Not working for me. We are at 5000 elevation. Wonder if that has anything to do with it?

    • Hi Glen, to be honest I have no idea if altitude, apart from the physiological effects it can have on a person, can affect or not the process of making mayonnaise… How was the result? Didn’t it emulsify properly?

  9. I would love to make this but I would never use that amount in 4 days. If I cut the recipe in half – what do I do about the egg?

    Thanks

    • Hi Sally, I understand, I do not like to waste food either, but unfortunately I do not see how you could cut the egg in half…If you have some friends or family close by maybe bring them a small jar, properly refrigerated and add a sticker saying when you made it and until when it should be consumed…other than that I do not know what to suggest.

      • When I used whole eggs the mayonnaise didn’t last long because the oil separated. Using egg yokes it lasts for weeks.

        • Hi John, since the eggs are raw, either with the whole egg or using only the yoke, I wouldn’t consume it after 4 days…

  10. I don’t have an immersion blender. Should I use a hand mixer, food processor, or blender?

    • Hi Darlene, apologies for my late answer, we just moved to a new apartment and it’s been a mess, only now I have found the time to see your question. Sure, you can use a hand mixer or blender. Enjoy!

  11. I am curious…is the egg is raw? Is it ok to eat raw eggs? I am just starting to eat medeteranisn and am excited about your blog! I can’t wait to try your recipes!

    • Hi Kelly, apologies for my late answer, I was in Barcelona attending the XII Mediterranean Diet congress and it is only now that I have read you comment. Yes, the egg is raw, this is the way homemade mayonnaise is made. It is very important that you keep it in the fridge and consume it preferably within the next 48h. I’m happy to know you like my blog, enjoy! 🙂

  12. This is the first time I’ve been remotely enticed to make my own mayo. Next time we grill, it’s on

  13. What a delicious recipe, Margarita. Thank you so much for sharing it with us. I can’t wait to give it a try. Lots of blessings, Mohit verma

  14. Made this today for a tuna salad. Tastes great. I actually had to add a little more salt.

    • Hi Deborah, happy to know you like it 🙂 At home we do not add too much salt. I updated the recipe recently to indicate to add salt to taste 😉 Enjoy!

  15. I made this recipe as stated. Unfortunately it was extremely thin and very salt. Disappointed

    • Hi Marla, I am sorry to hear about your disappointment. This is a simple recipe that we have done in my family for generations, the texture will not be as thick as the store bought ones, but it should definitely not be extremely thin. I am trying to think about what may have happened … once the mayonnaise starts to form, the movements when mixing it have to be really gentle until it is emulsified, otherwise it may not emulsify well and that could be what has happened and the reason why it was too thin for you? As per the salt, 1/2 teaspoon is what I usually add, but I will update the recipe to say salt to taste, because obviously we all have a difference preference when it comes to saltiness.

  16. Congrats! It’s great that the Expo Milano is sharing your recipes 😀 I love your blog!