Olive Oil Mayo (OOM)

I learned about Olive Oil Mayo (OOM) from one of my favorite cookbooks; Well Fed. I have seen tons of variations of this recipe, but I always fall back to this one. Its easily adaptable, and it has 5 ingredients if you make it a plain OOM. I like to switch it up and add a different flavoring to it when I make it. I will list some of the options below, but your imagination is your limit with the flavors you can use with this recipe. Note the recipe listed below can easily be doubled, and likely you should double it, this is a great source of fat for your diet, and can be used to make all kinds of dressings and sauces.

RECIPE: (**Note** I double this recipe every time I make it so I have plenty of mayo)

I'm the cheap stuff...love me!

  • 1 egg
  • 2 TBS of lemon juice
  • 1/2 tsp of dried mustard
  • 1/2 tsp of salt
  • 1/4 cup + 1 cup of light olive oil (Not extra virgin, the flavor is too strong, get the cheaper "light flavored olive oil")
Equipment needed:

  • Blender ( I use a wand blender, but a regular blender works just fine too!)
  • 1 cup measuring cup
  • 1/4 cup measuring cup
  • 1/2 tsp measuring spoon
  • 1 tablespoon measuring spoon
  • jar to keep your mayo in

Waiting for room temp

Step 1:  

Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. This step is important to get your items to form an emulsion. I have tried this with colder than room temp eggs and juice and my emulsion breaks and the mayo is more like watery dressing than mayo. If you want to know more about emulsion click here

Step 2:

Add the dry mustard, salt, and  1/4 cup of the oil. Blend until well mixed – about 20 to 30 seconds.



Step 3:

The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. . This takes about three minutes or so

 If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, Continue to drizzle and your mayo will continue to thicken.

If your ingredients were all at room temperature and you were patient, you will be rewarded with a delicious batch of mayo!

I mix my mayo right in it's container because I use a wand blender, but if you don't that's OK too, just scrape the mayo out of your mixing bowl into a jar or Tupperware container and refrigerate. Mayo should last about a week to ten days. It's probably a good idea to label it with a date of expiration, but mine never lasts that long anyways!

Like I said above, I like to experiment with my mayo and add spices to make different flavors. So far I have tried the following flavors...what can you come up with? Please share, I'd love to try them!

  • Crushed Red Pepper
  • Cayenne pepper
  • Dill weed
  • Cumin
  • Cracked Black Pepper
  • Habanero
  • Avocado
  • Substitute 1 TBS of cider vinegar for 1 TBS of Lemon juice


  1. If you are going to "flavor" your mayo I suggest 2 TBS of the spice you prefer. Seems to come out perfect for me.

  2. To amend that above comment, 1 TBS per batch....I always double my batches of mayo so of course I use 2 TBS of flavoring