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Homemade Extra Virgin Olive Oil Mayonnaise (Ready in Seconds!)

Maria Calvo
2 days ago
4 min read

Updated: 2 minutes ago


Creamy, delicious homemade mayonnaise made with better ingredients, quality extra virgin olive oil, and an immersion blender. No complicated technique required!


Why We Went Back to Making Our Own Mayonnaise

For years, we made our mayonnaise at home. Then, like many people, we started paying for convenience. We switched to Chosen Foods avocado oil mayonnaise because we believed we were getting a premium product made with 100% avocado oil.


That changed when we learned about a July 2026 UC Davis study examining the authenticity of avocado oil in packaged foods, including mayonnaise. Researchers found widespread adulteration with other oils, and the findings raised concerns about products we had trusted. Chosen Foods has disputed the findings involving its mayonnaise.


For us, the issue is simple: when we pay a premium for better ingredients, we expect the product to deliver what its label promises.


So we went back to making our own!


This time, we're using a quality extra virgin olive oil, an organic egg, organic Dijon mustard, garlic, lemon, and a few simple seasonings.


And here's the best part: with an immersion blender, making mayonnaise is almost ridiculously easy. In seconds, those simple ingredients transform into a thick, creamy mayonnaise that's perfect for sandwiches, dressings, and our favorite homemade salads.


Why We Choose Extra Virgin Olive Oil

Extra virgin olive oil (EVOO) is one of our favorite kitchen staples, and for good reason.

It's rich in monounsaturated fats, particularly oleic acid, which can support cardiovascular health when used in place of fats higher in saturated fat.


EVOO also contains naturally occurring polyphenols, plant compounds with antioxidant and anti-inflammatory properties. Research on Mediterranean-style eating patterns, where EVOO is a staple, has linked these dietary patterns with improved cardiovascular outcomes.


While avocado oil is also a nutritious source of monounsaturated fats, EVOO has an especially extensive body of research supporting its health benefits.


For us, it's another way to incorporate ingredients we feel good about into the everyday foods we enjoy.


Prep Time: 5 minutes

Blend Time: Approximately 10–20 seconds

Yield: Approximately 3/4 cup

Equipment: Immersion blender and a tall, narrow jar


Ingredients

  • 1 large organic egg, preferably pasteurized

  • 3/4 cup quality extra virgin olive oil

  • 1 teaspoon organic Dijon mustard

  • 1 large garlic clove

  • 1 -2 tablespoons fresh lemon juice

  • ¼ teaspoon fine sea salt, or to taste


*We love our mayo to be a bit more garlicy and lemony, so use a smaller clove of garlic or less lemon if you prefer a bit more muted flavor.


Ingredients We Use/Recommend

❇️ Organic EVOO


Equipment We Use

❇️ Cuisinart Immersion Blender



Browse Our Kitchen Essentials

(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)



Instructions

  1. Add the egg to the bottom of a tall, narrow jar, just wide enough to accommodate the immersion blender.

  2. Add the Dijon mustard, garlic, lemon juice, and salt.

  3. Pour the extra virgin olive oil over the ingredients and allow everything to settle briefly.

  4. Place the immersion blender directly over the egg at the bottom of the jar. Blend without moving it until a thick, creamy emulsion begins to form.

  5. Slowly raise the blender to incorporate the remaining oil. Continue blending just until smooth and creamy.

  6. Taste and adjust the salt or lemon juice as desired. Transfer to a clean, airtight jar and refrigerate immediately.

Choosing the Right Extra Virgin Olive Oil

Not all extra virgin olive oils taste the same!

Some have a mild, buttery flavor, while others are distinctly grassy, peppery, or even slightly bitter. Those stronger flavors can be wonderful in salad dressings, but they can become overpowering in mayonnaise.

For a more versatile mayo, we recommend choosing a mild, fruity extra virgin olive oil with a balanced flavor.

Look for an oil that's fresh, properly stored, and preferably from a producer that provides harvest information and quality testing.

One more tip: blending EVOO aggressively can sometimes intensify its bitterness. Use the immersion blender just long enough to emulsify the ingredients.


WLK Kitchen Tip

The secret to easy homemade mayonnaise is a tall, narrow jar and an immersion blender. Start with the blender resting on the bottom, directly over the egg, and resist the temptation to lift it too soon. Once the mayonnaise begins to thicken, slowly move upward to incorporate the remaining oil.


Food Safety & Storage

Important: Traditional homemade mayonnaise contains uncooked egg, which can carry Salmonella bacteria. Organic eggs are not necessarily safer from Salmonella than conventional eggs.


For a safer homemade mayonnaise, use pasteurized shell eggs or a suitable pasteurized egg product. This is especially important for pregnant people, young children, older adults, and anyone with a weakened immune system.

Keep homemade mayonnaise refrigerated at 40°F (4°C) or below in a clean, airtight container. Because homemade mayonnaise does not undergo the same validated preservation processes as commercial mayonnaise, make small batches, use promptly, and discard if it has been left unrefrigerated for more than two hours. Lemon juice alone does not guarantee safety.


Our Philosophy: Better ingredients don't have to mean complicated cooking. Sometimes the simplest foods are the ones worth making ourselves.


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