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Homemade Olive Oil Mayonnaise

This mayonnaise is prepared without the application of heat, and it may be used extensively as a basis for numerous other dressings. If it is thoroughly beaten and kept cold, it may perhaps keep for a week or two, but keeping it longer than that is not advisable.

Before serving, Homemade Olive Oil Mayonnaise may be thinned by beating either sweet or sour cream into it. It may be made fluffy and light and its quantity may be increased by beating whipped cream into it.


1/2 teaspoon salt
2 egg yolks
1/4 teaspoon pepper
1 cups extra virgin olive oil
1/4 teaspoon mustard
4 tablespoons lemon juice or vinegar


  • Mix the dry ingredients in a bowl.
  • Separate the eggs and add the yolks to the dry ingredients; beat well until they are well mixed.
  • Add a few drops of oil to this mixture, and continue to beat.
  • Add a drop of the lemon juice or vinegar, a few more drops of oil, and beat constantly. Gradually increase the quantity of oil added each time, but do not do this rapidly. As the oil is added and the beating is continued, it will be noted that the mixture grows thicker, but when vinegar is added the mixture is thinned. The quantity of lemon juice or vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added.

NOTE: This process is rather slow, but if the mixing is done correctly, the result will be a thick, smooth mixture that will not separate. Blenders make the work easier, but they are not necessary. Mayonnaise may be made as successfully with a bowl and regular mixer or old fashioned rotary blender, if it will just be remembered that the liquid ingredients must be added slowly and that they must be as cold as possible.

TIP: Grapeseed oil, sunflower oil or any other oil you prefer may be used instead of olive oil. Olive oil is healthier than other oils and that is the main reason why we recommended it.

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Did You Know?

Raw egg yolks are not recommended for infants, pregnant women, the elderly, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolks instead.

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