Olive oil mayonnaise

5 18 servings


109 Kcal
12.2g Fat
0.1g Carbs
0.1g Protein


  • 1 egg yolk
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of water
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of sea salt
  • 1 cup of olive oil or avocado oil (or half and half)


  1. You need an immersion blender to do this. Place all the egg yolk, water, vinegar, and mustard in a blender cup or a similar container.
  2. Add the oil and immerse your immersion blender. Blend and you will see the ingredients emulsifying quickly into a mayonnaise. Move the blender around to emulsify further, and season with salt to taste.
  3. Enjoy!

Storage Tips

You can keep this up to 5 days in the fridge.


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