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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29 Comments Leave a comment or review

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  1. Jenn says

    I just recently made homemade mayo too out of olive oil… except I wasn't paying attention and graved the extra virgin olive oil. It was a bit odd eating mayo that had that much flavor to it!! lol

  2. Reem | Simply Reem says

    Mary this is lovely, thank you so much you have inspired me to make my mayo at home. I always want to but somehow end up buying it, Sometime I take easy route bad me…
    Your Mayo looks perfect.

  3. The Slow Roasted Italian says

    Actually Hellmans and Best Foods are the same company (one east coast, one west coast).

    This looks like a lot of fun, I love olive oil so perhaps I would enjoy this. Gives me a great excuse to buy an immersion blender, and replace mine.

  4. EcoCatLady says

    OK… this has been on my list to try forever, but I have fear of raw egg yolks… isn't there a danger of salmonella? Are there any tricks for making sure the egg yolks are safe?

    And… what on earth is an "immersion blender"?

  5. Geni says

    I definitely want to give this a try and I really appreciate you being honest with your evaluation. It helps when I consider making it and what flavor profile I want to use this mayo for.

  6. Monet says

    I've also wanted to give my hand at making some. I will have to try now! Thank you for sharing. I hope you are having a blessed and beautiful day!

  7. clevermuffin.com says

    This looks awesome. I watched my brother make mayonnaise in front of me the other day to go with fish he was baking (he's amazing in the kitchen). I keep meaning to do it, I think I'd feel better about mayo in general if I saw what goes in to it as oppose to just the goop that comes out of the jar you buy.

  8. Melissa says

    I've always wanted to make mayonnaise too! I just don't think I could use it up within a week….or actually I could and that would be scary. 🙂 Maybe I'll make it when I need a bunch of it for a recipe!