Homemade Mayonnaise Using Olive Oil

Step 1

Add all ingredients into a large mouth mason jar, adding the olive oil last.

Step 2

Place immersion blender into bottom of mason jar directly on top of the egg yolks and run it without moving it around. Hold it in place, while running the blender, until you can see the emulsification happening. Slowly move the blender around to incorporate more oil into the mayo until everything is incorporated, thick and creamy.

Making Mayo By Hand

You can also make homemade mayo by hand using a whisk or a fork. The mayo will not get as thick as when using an immersion blender or a food processor, but will still have a creamy/thick consistency and will be perfect for making a chicken salad.

1st – Add a drop of oil into the yolk, whisking constantly, then adding another drop of olive oil every few seconds until it has emulsified.

2nd – slowly begin pouring a quicker stream of olive oil into the mix as you whisk constantly. Mayo will thicken up more in the fridge.

Troubleshooting

If your mayo “breaks” − meaning it never emulsifies and is the consistency of olive oil − try the following…

By Hand: In another bowl, add egg yolk and dijon and drop of water. Add a drop of the broken mayo to the egg, dijon and water and whisk constantly. Follow the same process again.

Immersion Blender: In another bowl, add egg yolk and dijon and drop of water. Pour the broken mayo on top carefully, so not to move the egg yolk and dijon. Place immersion blender into the jar directly on top of the yolk and turn blender on. Do not move the blender until you can see visibly thick mayo being created.

If these methods still don’t work: sometimes the olive oil used can affect emulsification. If the olive oil is very fresh and high in polyphenols, it can be tricky to emulsify. Try another brand / more mild olive oil next time to see if this works for you.

Temperature: egg yolks and olive oil should be at room temperature.