This olive oil mayonnaise recipe makes it simple and cheap to make your own mayo and the result tastes impressively similar to the store bought stuff!
I have a serious problem with over-consuming mayonnaise, especially since cutting dairy out of my diet! I know I’m not alone – I mean, let’s be real – mayo is just amazing and goes with everything.
Generally, store-bought mayonnaise is made with canola oil or soybean oil or a combination of both. But the paleo diet strongly advocates for eating olive oil instead of vegetable oils.
So, to feel less guilty about my mayo intake – and to avoid inflammatory oils – I’ve been making my own olive oil mayonnaise with light tasting olive oil. I also use extra egg yolks to give it a rich and tasty feel.
Read more about vegetable and seed oils and your health.
Olive oil mayonnaise ingredients
This olive oil mayonnaise recipe contains 1 cup light tasting olive oil, 3 egg yolks, 1 teaspoon white vinegar, and ½ teaspoon salt. Optionally, if you want to make it garlic mayo, add either 1 garlic clove or ½ teaspoon garlic powder.
Recipe substitutions or variations
Use full flavoured extra virgin olive oil instead of light tasting olive oil: If you prefer the full-bodied flavour of extra virgin olive oil, feel free to swap it out. I chose light tasting olive oil for this recipe because of its mild flavour and similarity to other vegetable and seed oils generally used to make mayonnaise – so just be aware that using extra-virgin olive oil will produce a mayonnaise with a much stronger taste.
Use other oils: For this mayonnaise recipe, you can also use avocado oil or a blended oil such as Chosen Foods avocado, coconut and safflower oil. I have made this recipe with Chosen Foods oil before and it turned out fantastic.
Make this recipe candida diet friendly: Use fresh squeezed lemon juice instead of vinegar, or omit the vinegar altogether.
If you are making garlic mayo, use fresh garlic instead of garlic powder
Recipe pairing ideas
Oh mayonnaise, you taste good with everything.
- Use it on a sandwich or lettuce wrap
- Use it as a base for another sauce such as ranch sauce or aioli
- Serve it with homemade sweet potato fries
- Use it in an egg, chicken or tuna salad
- Eat it straight (just kidding… but the options are endless! 😬😆)
Why did the oil and egg yolk separate and the mayonnaise not thicken up?
If your mayonnaise did not thicken up and the egg yolk and oil started separating, it’s likely because you didn’t blend your egg yolks for 30 seconds – 1 minute first before starting to add your oil, OR you poured the olive oil in too quickly at the start. When you first start pouring the oil into the egg yolks while the blender is going, it is very important to drizzle it very slowly at first until it starts emulsifying and thickening, at which point start to drizzle it in faster. This process of thickening can take some time, so be patient.
Can I use a blender instead of a food processor?
You can absolutely use a blender to make this mayonnaise recipe, however you’ll want to make sure that your egg yolks, vinegar and salt at least cover the first blade in your blender. If not, when you turn your blender on it won’t start whipping the egg yolks, and may lead to issues later on with emulsifying the egg yolk and oil together. Trust me, I am telling you this from experience! 😆
Does olive oil mayo taste different?
If you use light (or mild) tasting olive oil, it really won’t taste much different than store-bought mayonnaise which is generally made with canola or soybean oil. If you use full flavoured extra-virgin olive oil though, the mayonnaise will have a stronger flavour and will taste different than the mayonnaise you are used to.
Looking for more paleo recipes?
Grab my free seven day paleo meal plan. Or if you are looking for more, check out my one month paleo meal plan and recipe book which comes with 140 additional recipes for breakfast, lunch, dinner and desserts/snacks.
Homemade olive oil mayonnaise recipe
- Food processor or blender
- 3 egg yolks
- 1 tsp white vinegar (for candida diet, omit vinegar or switch to fresh squeezed lemon juice)
- 1/2 tsp salt
- 1 cup light olive oil
- 1/2 tsp garlic powder (optional)
- Put everything except for oil in a blender or food processor and blend on low for about 30 seconds to 1 minute.
- Then while still blending, start to slowly (and I mean seriously slow!) drizzle the olive oil in until it starts to thicken up. This can take some time so be patient.
- Once you can see it start to thicken, you can speed up the rate at which you pour the oil in until it’s all in there. And that’s it!
- Store in the fridge and eat within 1 week.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.