Olive Oil Mayonnaise

by Sep 6, 2014


If you don’t mind the slight green cast, olive oil makes a terrific mayonnaise!  Just what you need for a scrumptious BLT or to hold cherry tomatoes in place on a polenta square.  You can even transform a basic vinaigrette (try this one) into something a bit creamier by whisking in a tablespoon or two of this mayo – just what a Cobb salad is asking for.  Make it homemade, you can’t buy anything like it.


Olive Oil Mayonnaise

Yield: about 1 cup


  • 3/4 cup olive oil
  • 1 large egg yolk (ideally farm fresh), at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • ½ teaspoon sea salt


  1. In the workbowl of a food processor, blend the egg yolk, mustard, vinegar, and salt for about a minute. With the motor running, slowly drizzle in a thin, continuous stream of the olive oil. Once emulsified (which should happen as you drizzle in the oil), turn off the motor, transfer mayonnaise to a glass jar or bowl. Keep in the refrigerator for up to a week.


Amy’s Kitchen Coach Tips:

  • The temperature of the egg yolk is very important. If the egg is too cold, the mixture will not emulsify and you will be stuck with a very thin mayonnaise. Shortcut if you don’t have time to bring an egg to room temparature by just setting it on the counter: put the egg in a bowl of very warm water for several minutes, while you get everything else ready.
  • For tarragon mayonnaise (or any other herb): Add 1 Tbsp. finely sliced tarragon leaves to the mayonnaise after it has emulsified.
  • For a classic aioli, add a glove or two of minced and mashed garlic to the food processor at the beginning.

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