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olive oil mayonnaise recipe

Olive Oil Mayonnaise Recipe (Dairy Free & Paleo)

Tara Klippert
This recipe is gluten free, dairy free, and soy free.
5 from 1 vote
Prep Time 15 mins
Course Condiment
Cuisine American
Servings 16
Calories 105 kcal


  • Food processor or blender


  • 2 egg yolks
  • 2 tsp white vinegar (for candida diet, omit vinegar or switch to fresh squeezed lemon juice)
  • 1/2 tsp salt
  • 1 cup light olive oil
  • 1/8 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.


This olive oil mayonnaise recipe produces approximately 20 tbsp of mayo.  Each serving size is 1 tbsp.


Serving: 20gCalories: 105kcalCarbohydrates: 0.1gProtein: 0.4gFat: 11.9gSaturated Fat: 1.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8.3gTrans Fat: 0gCholesterol: 27.6mgSodium: 59.4mgPotassium: 3.8mgFiber: 0gSugar: 0g
Keyword dairy free, gluten free, soy free
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