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How to Make Olive Oil Mayonnaise





  • 1 egg yolk, room temperature
  • 1/2 teaspoon mustard
  • 1 cup cold pressed, unrefined olive oil
  • 1 tablespoon organic white wine vinegar or lemon juice
  • Sea salt
  • Freshly cracked black pepper


  1. In a medium glass, ceramic or non-reactive bowl whisk together egg yolk, mustard and a few drops of the oil until thick.
  2. While constantly whisking, slowly stream in half of the remaining oil. Add vinegar and whisk until combined. Add salt and pepper to taste. Continue adding oil while whisking until desired consistency is reached.
  3. Stir in additional salt and pepper to taste. Refrigerate, covered, up to 3 days.


Add 1 small garlic clove, minced, along with chopped fresh herbs such as tarragon and flat-leaf parsley.

1/2 teaspoon of raw honey will create a sweet and tangy mayonnaise.

Toasted, ground spices such as curries, cumin seeds or smoked and dried chilies will create a colorful and fragrant mayonnaise, and the perfect base for many sauces or dressings.