Yes, you can make mayonnaise with olive oil—and it only takes a few minutes. This homemade Olive Oil Mayonnaise uses Extra Virgin Olive Oil, egg, lemon juice and Dijon mustard to make a creamy, rich mayo without vegetable or seed oils.

The key is choosing the right olive oil. A mild, smooth Extra Virgin Olive Oil such as Rocky Mountain Olive Oil Arbequina works especially well because it gives the mayonnaise the flavor and richness of fresh olive oil without overpowering the other ingredients. Once you have the basic recipe down, you can also use it as a starting point for garlic mayo, aioli, sandwich spreads, dressings and other homemade sauces.

I N G R E D I E N T S :

• 1 large egg, at room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1 cup Rocky Mountain Olive Oil Arbequina Extra Virgin Olive Oil

I N S T R U C T I O N S :

1. Add the egg, lemon juice, Dijon mustard and salt to a tall, narrow jar or immersion blender cup.
2. Pour the Arbequina Extra Virgin Olive Oil over the ingredients and allow everything to settle for about 30 seconds.
3. Place an immersion blender all the way at the bottom of the container, directly over the egg.
4. Turn the blender on and keep it firmly against the bottom without moving it. Within several seconds, you should see the mixture at the bottom begin to turn thick, pale and creamy.
5. Once mayonnaise has formed around the bottom of the blender, slowly begin lifting and tilting the blender so the remaining olive oil is incorporated.
6. Continue blending just until the mayonnaise is smooth and fully emulsified. Avoid unnecessarily over-blending.
7. Taste and adjust with a little additional salt or lemon juice if desired.
8. Use immediately or transfer to a clean, covered container and refrigerate promptly. Because this recipe contains raw egg, keep it refrigerated and use within 3–4 days.

Nutritional Information (per 1 tablespoon): Calories: 125 | Fat: 14g | Carbohydrates: 0g | Protein: 0g | Sodium: 45mg | Sugar: 0g

A couple of recipe notes:

Why Arbequina?
Arbequina Extra Virgin Olive Oil is a particularly good choice for homemade mayonnaise because of its mild, smooth flavor. More robust or peppery extra virgin olive oils can make mayonnaise taste noticeably stronger or even slightly bitter after blending.

No immersion blender?
You can also make olive oil mayonnaise with a food processor or whisk. The important part is adding the olive oil very slowly while continuously mixing so the egg and oil form a stable emulsion.

Want to change the flavor?
Once you master the basic olive oil mayo, try swapping part of the Arbequina for one of our infused olive oils. Garlic Infused Olive Oil makes an easy garlic mayo, while Milanese Gremolata Infused Olive Oil adds bright notes of lemon, garlic, parsley and mint.