saucevegetarianlowCarb

Olive Oil Mayonnaise

by Keane Morse-13 December 2025Easy

Prep Time15 min

Cook Time0 min

Total Time15 min

Servings16

This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!

Imported RecipeOriginally from: www.feastingathome.com

Method

0
Place egg, mustard, vinegar, and salt in a 2-cup jar and use an immersion blender (right in the jar). Blend on low speed or whisk for 20 seconds until frothy.
1
Add 1 teaspoon of olive oil at a time, blend 15 seconds on the lowest speed. Keep adding a teaspoon at a time, blending on the lowest speed for 10-15 seconds between each addition, until it is creamy.
2
Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition.
3
If your mayo is not thickening, the mayo may be too warm from the blender itself. Cool it off for a few minutes in the freezer, then try again.
4
Scrape down sides if need be, and blend until thick and creamy.
5
Taste and adjust salt and acid. A little splash of lemon juice is nice here.
6
Store it in the 2-cup jar with a lid and refrigerate for up to 2 weeks.