I am unapologetic about my love for mayonnaise. This recipe for homemade olive oil mayonnaise is the best. Chris and I make a spicy sriracha/mayo dipping sauce for our sweet potato fries, I add it to sandwiches, burgers, canned tuna and salmon, and even as a base for some salad dressings. Store-bought mayonnaise, however, is not great.
Even some of the best brands use unstable vegetable oils such as soy or canola oil which turn rancid quickly, and are therefore loaded with preservatives. A basic brand like Hellman’s adds sugar, artificial flavoring and preservatives. Stuff I’ve rather avoid.
By comparison, real homemade mayonnaise only uses 5 ingredients and takes a few minutes to prepare if you have a food processor. Homemade is a little runnier than store-bought, but it will keep in the refrigerator for 2 weeks and firm up over time. This recipe for Homemade Olive Oil Mayonnaise is from Nourishing Traditions by Sally Fallon.
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp dijon mustard
- 1½ tbsp lemon juice
- ¾ - 1 cup extra virgin olive oil
- large dash of sea salt
- Add all ingredients except for olive oil in the food processor. Blend until smooth, about 30 seconds.
- Using the attachment that allows you to add oil a drop at a time, add the olive oil with the motor running until combined.
- Check for seasoning, you can add more lemon, salt, or oil to suite your taste.
- Store for up to 2 weeks in the refrigerator.