Homemade Olive Oil Mayonnaise

 Homemade Olive Oil Mayonnaise

I like to use for my salads my own homemade mayonnaise as I want to be sure that it doesn’t have any preservatives and GMO ingredients. It is very easy to make.  If you never done this before – just try and you will be happy with the result.  Another important thing – using pasteurized egg will make your mayonnaise safe and you don’t need to worry about Salmonella.


– 1 pasteurized egg

pasteurized eggs



Homemade Olive Oil Mayonnaise - pasteurized eggs


1 tablespoon fresh lemon juice
1 teaspoon mustard, preferably Dijon styleHomemade Mayonnaise - ingredients
1-1/4 cups extra light olive oil

Salt and pepper

Yield: 1-1/2 cups


This instruction is for a food processor. Use a cover with a large feed tube and small pusher.

1. Add egg, mustard, lemon juice and 1 tablespoon of oil to a food processor and process for about 60 seconds.

2. While machine is running, pour ¼ cup of oil into small pusher.

3. When it has dribbled through hole in bottom of small pusher, remove small pusher from feed tube and gradually add remaining oil, while machine continues to run.

Mayonnaise will thicken as oil is added. Add salt and pepper.

 Homemade Olive Oil Mayonnaise

Taste and adjust seasoning if necessary.


Keep refrigerated and discard after one week.

Homemade Olive Oil Mayonnaise 










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