Olive Oil Mayonnaise

I have not been able to find a mayonnaise that meets my fussy requirements.  I want it to be made from oils that aren’t highly processed or full of pro-inflammatory Omega 6’s. I also want it to be sugar free and made from whole eggs. But, I don’t want it to cost me an arm and a leg!  So, I figured I should start making my own and let me tell you, it is ridiculously easy to do, thanks to the stickblender.  It literally comes together in under a minute, with ingredients you have at home already. If you want to make the mayonnaise lower in calories, swap out about ¼ of the oil and replace with ¼ cup of water + ¼ – ½ teaspoon of xanthan gum thickener and blend until you have the desired thickness. At the bottom of the page, you’ll find two simple salad dressing recipes using the mayonnaise.


1 egg

1 tablespoon vinegar

¼ teaspoon of salt

¼ teaspoon dry mustard powder

150ml mild-flavoured olive oil (approximately)


Place egg, vinegar, salt and mustard powder into a deep blending container [I use the container that came with the blender]

Insert the stickblender and blitz for a second or two to combine the ingredients. 

Then, with the stickblender on, drizzle a slow stream of oil into the container.  You’ll see the mixture begin to thicken and lighten. 

Stop adding oil a couple of times during this minute and give the mixture a good blending to help thicken, before adding more oil, then continue adding oil until you achieve the desired thickness. Place finished mayonnaise into an airtight container in the fridge.  It can be safely stored for up to a week in the fridge.

This mayonnaise is now ready to go.  For a quick salad dressing, add 1-2 tablespoons of balsamic vinegar + ½ teaspoon of onion powder and stir to combine. Or add ¼ cup of sour cream + 1-2 tablespoons of lemon juice, and a pinch of salt to the mayonnaise for a different dressing.