Quick and Easy Homemade Mayonnaise with Olive Oil


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Quick and Easy Homemade Mayonnaise with Olive Oil recipe by Barefeet In The Kitchen

I’ve wanted to try making mayonnaise for a while now, but I’ve been intimidated by it. That is, until I ran across a post here that described a one jar method for making mayonnaise, there was a link to a video as well. It sounded ridiculously easy, so I gave it a try and it worked.

This mayonnaise has a distinct olive oil flavor, but we like it. I’ll be honest here and just state that I prefer the taste of Hellman’s mayo with a clear egg flavor, but this is a great tasting, healthy, preservative free substitute.

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After seeing how incredibly easy this was, I am looking forward to trying some flavored varieties with different herbs and spices.

Quick and Easy Homemade Mayonnaise with Olive Oil recipe by Barefeet In The Kitchen


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Quick and Easy Homemade Mayonnaise with Olive Oil

Recipe adapted from and with thanks to In Jennie's Kitchen


  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon smooth dijon mustard
  • 3/4 cup light flavor olive oil


  • In a wide mouthed mason jar or comparably sized container, add the ingredients in the order listed above. Let it set for a moment to make sure the egg yolk is settled at the bottom.
  • Place an immersion blender fully at the bottom of the container and start slowly pulsing the mixture. Within a few seconds, you will see mayonnaise start to form at the bottom of the jar. Slowly move the blender up and down to finish forming the mayonnaise. The whole process should take no more than a minute.
  • Scrape the sides of the jar and cover with a lid. Place in the refrigerator and use within one week.
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Quick and Easy Homemade Mayonnaise with Olive Oil recipe by Barefeet In The Kitchen

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Shu Han says

    I don't know why but my mayo doesn't really turn white, it's a deeper yellow instead, or maybe it's because I used evoo– too strong olive flavour so I'd use sth else next time, but I like it still, just maybe not as mayo, more like an aioli.

    Oh btw i just tagged you in this fun recap post thing, where you choose your top 7 posts so your readers (including me!) can get the chance to catch up on great posts that we've missed! hope you can play along (:


  2. Chris says

    Funny, I make hollandaise and bearnaise sauces from scratch often but have never tried making my own mayo. I'll gave to give it a shot.

  3. Jen says

    Hello Mary,
    Would you please let me know what brand of light olive oil you use? I used an extra virgin olive oil in the mayo which caused a bitter taste and for some reason my local co-op does not carry light olive oil. Perhaps if I know the brand name, I can order it online. Thanks so much and thanks for the amazing delicious recipes!

    • J. Furry says

      I also used extra-virgin olive oil and mine is so bitter I will have to throw it away. So sad to waste 2 cups of organic extra virgin olive oil!

    • Mary Younkin says

      Good morning! Just a heads up that I did specify “light flavor olive oil” for this recipe. Unfortunately, extra virgin olive oil is way too strong for mayonnaise. I’m sorry it didn’t work out for you