When I’m pregnant I avoid raw eggs, which means most mayonnaise recipes are off limits. I still wanted a homemade mayo that tasted fresh, used real ingredients, and felt safe to eat. That’s where this olive oil mayonnaise recipe came from, and now I make it even when I’m not pregnant because the flavor is so good.
Making mayonnaise at home is fast. With an immersion blender and a pasteurized egg yolk, you can have a thick and creamy mayo in under a minute.
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Why Make Homemade Mayo
Homemade mayonnaise lets you control every ingredient. Store bought mayo is usually made with cheap, ultra-processed oils, stabilizers, preservatives, and added sugars. When you make it at home, you choose a high quality olive oil, real lemon, and simple ingredients you can actually pronounce.
The flavor is fresher, cleaner, and richer. The texture is smoother. And because this is an immersion blender mayo, it takes less time to make than it does to find a jar in the pantry.
How to Pasteurize an Egg at Home
If you want a safer homemade mayonnaise while pregnant, you can easily pasteurize your eggs at home. This keeps the yolk safe without cooking it.
How to pasteurize a whole egg:
- Place the egg in a small pot.
- Cover with water.
- Heat the water to 140 to 150 F and hold it there for 3 minutes. Do not let the water exceed 160 F or it will cook the egg. Use a food thermometer.
- Remove the egg and place it in cold water.
- Dry and store in the fridge until ready to use.
Pasteurized eggs look and behave like raw eggs but remove some of the risk. This step is worth it if you are pregnant or serving young children. Please note, there is a risk with every single food and this is not a sure-fire way to avoid all risk.
How to Make Homemade Mayonnaise With Olive Oil
This is my exact olive oil mayonnaise recipe using a pasteurized egg yolk.
Ingredients
• 1 pasteurized egg
• 3/4 cup olive oil (light tasting olive oil for classic flavor)
• 2¼ teaspoons lemon juice
• 1 teaspoon mustard
• Pinch of salt
• Pinch of pepper
Instructions
- Add the pasteurized egg, mustard, lemon juice, salt, and pepper to a wide mouth jar. (in that order!)
- Pour the olive oil on top.
- Place the immersion blender at the very bottom of the jar and do not move it.
- Turn the blender on. The mayo will begin to emulsify immediately.
- Once it thickens at the bottom, slowly raise the blender up to blend in the remaining oil.
- Taste and adjust lemon or salt.
You now have a thick, creamy homemade mayo ready for sandwiches, chicken salad, or dipping.
How to Make Mayonnaise with an Immersion Blender
The immersion blender method works because it pulls the oil in slowly from the top down, creating a strong and stable emulsion. It is almost impossible to mess up as long as you follow these tips:
• Use a jar just big enough to fit the blender head
• Keep the blender still for the first 5 to 8 seconds
• Use cold ingredients
• Use light olive oil for a milder flavor
This method is hands down the easiest way to make mayonnaise at home.
Tips for the Best Homemade Mayo
• Use fresh lemon juice for the cleanest flavor, but bottled is fine if that is all you have on hand.
• If your mayo tastes too strong, switch to a lighter olive oil, I recommend this one.
• Add a pinch of sugar if you want a flavor closer to store bought
• Always blend in a narrow container, these jars work for me every time.
• Add extra mustard if you want a sharper kick or use dijon instead of yellow.
How to Fix Broken Mayo
If your mayonnaise doesn’t thicken, you can save it.
- Add 1 egg yolk or 1 tablespoon cold water to a clean jar.
- Slowly pour the broken mayo mixture on top.
- Place the blender at the bottom and blend again.
It should thicken instantly.
How to Use Homemade Mayonnaise
This olive oil mayonnaise recipe works beautifully in:
• Chicken salad
• Potato salad
• Egg salad
• Coleslaw
• Burgers
• Sandwiches
• Dips
• Sauces and dressings
A nice big sandwich on this homemade whole wheat bread slathered with some mayo is divine!
Because the ingredients are simple, the flavor pairs with everything.
Olive Oil Mayonnaise Variations
• Garlic mayo: add one grated garlic clove
• Herb mayo: stir in fresh dill, parsley, or chives
• Chipotle mayo: add 1 teaspoon chipotle powder or adobo sauce
• Lemon pepper mayo: extra lemon and cracked black pepper
These all use the same base recipe.
Frequently Asked Questions
How do you make homemade mayonnaise?
To make homemade mayonnaise, use a pasteurized egg , your choice of mustard, lemon juice, salt, and pepper. Pour 3/4 cup of light olive oil on top and use an immersion blender in a narrow jar. Keep the blender at the bottom until it thickens, then slowly lift to incorporate all the oil. Adjust seasoning to taste.
Can you make mayonnaise without raw eggs?
Yes. Using a pasteurized egg makes mayonnaise safer for pregnancy or anyone avoiding raw eggs.
How long does homemade mayonnaise last?
Homemade mayonnaise made with a pasteurized egg can last 5 to 7 days in the refrigerator. Keep it in a sealed jar and always use clean utensils.
Why did my homemade mayonnaise not thicken?
Mayo may not thicken if the ingredients are too cold, the blender is lifted too early, or the jar is too wide. Keep the blender still at the bottom and use room temperature pasteurized eggs for the best results.
What oils work best for homemade mayonnaise?
Light olive oil, avocado oil, and grapeseed oil all emulsify well and provide a mild, classic flavor. Extra virgin olive oil can become bitter if used in large amounts.
Can I flavor my homemade mayonnaise?
Absolutely. Once you have a base, you can make garlic aioli, chipotle mayo, herb mayo, lemon pepper mayo, or honey mustard mayo by simply blending in extra ingredients.
Homemade Mayonnaise (No Raw Egg)
Ingredients
- 1 pasteurized egg
- ¾ cup olive oil light tasting olive oil for classic flavor
- 2 ¼ teaspoons lemon juice
- 1 teaspoon mustard dijon, yellow, or spicy
- Pinch of salt
- Pinch of pepper
Instructions
How to Pasteurize an Egg
- Place the egg in a small pot. Cover with water.
- Heat the water to 140 to 150 F and hold it there for 3 minutes. Do not let the water exceed 160 F or it will cook the egg.
- Remove the egg and place it in cold water.
Make the Mayo
- Add the pasteurized egg, mustard, lemon juice, salt, and pepper to a wide mouth jar. (in that order!)
- Pour the olive oil on top.
- Place the immersion blender at the very bottom of the jar and do not move it.
- Turn the blender on. The mayo will begin to emulsify immediately.
- Once it thickens at the bottom, slowly raise the blender up to blend in the remaining oil.
- Taste and adjust lemon or salt.
Notes
If you’ve been looking for a mayonnaise recipe that is healthier, fresher, and made with ingredients you trust, this homemade olive oil mayonnaise recipe is the perfect starting point. With a pasteurized egg yolk and an immersion blender, you can make a safe, delicious mayo in less than a minute.
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Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
