Homemade Olive Oil Mayonnaise

Yield: About 1 3/4 cups

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free wheat-free iconWheat-free


  • 3 coddled egg yolks (see note) Add to list
  • 1 teaspoon lemon juice Add to list
  • 1/2 teaspoon Dijon mustard Add to list
  • 1 teaspoon salt Add to list
  • 1 1/2 cups extra virgin olive oil (or you may use a blend with your favorite flavorful oil, such as almond, macadamia or avocado) Add to list


Place the egg yolks, lemon juice, mustard and salt in the bowl of a food processor and blend. With the machine running, pour the oil in a very thin stream through the feed tube until the consistency is thick and smooth.

Adjust the seasoning to your taste with additional salt, lemon juice or perhaps a splash of hot sauce.


To coddle an egg, place it in barely simmering water for 1 1/2 to 2 minutes (no longer). This will bring the egg to a safe temperature. Remove it and immediately crack it into a bowl. The white may turn a bit translucent, but it will still serve as a perfect base for emulsion. To use only the yolks, remove the yolk from the white by using the sharp edge of one of the halved eggshells as a scoop.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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