Homemade Olive Oil Mayonnaise

Yield:    Approximately 1¼ cups


  • 1 large egg
  • 3 teaspoons freshly squeezed lemon juice, or to taste
  • 1 teaspoon yellow mustard powder (NOTE: You can use 1 tablespoon mustard powder without creating a strong mustard flavor and with the added emulsification qualities of the mustard, the mixture will thicken more quickly.)
  • ½ teaspoon finely ground sea salt, or to taste (NOTE: You can use Merchant Spice Co.’s Cayenne Seasoned Sea Salt in lieu of the salt and pepper separately.)
  • ¼ teaspoon cayenne pepper (NOTE: Freshly ground white peppercorns are an excellent choice, too, and are classic for mayonnaise. Black peppercorns can also be used, however, they will create dark flecks in the mayonnaise. It’s all a matter of preference; the choice is yours!)
  • 1 cup extra virgin olive oil (NOTE: You may use a combination of ½ cup olive oil along with ½ cup flax oil, as well. It makes for a delightfully rich mayonnaise.)


In a blender (on the low ‘blend’ setting), blend together the egg, lemon juice, mustard, salt and pepper until well combined. With the motor running, add the olive oil in a very slow, thin, steady stream. I suggest using an olive oil bottle with a pourer to drizzle the olive oil drop-by-drop to start, slowly increasing the flow as the mayonnaise begins to thicken. Continue blending until the mixture is thick and smooth.

Remove the mayonnaise to a glass container and refrigerate for at least an hour or so before using. The mayonnaise will store well for about one to two weeks.

Below, a photo gallery showcasing the many glorious uses of homemade mayonnaise …

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