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Easy Olive Oil Mayonnaise


  • 1/2 cup Cardenas Extra Virgin Olive Oil. I recommend a lighter buttery oil like our Sicilian Extra Virgin Olive Oil. If you want to make a flavored mayo, check out my recommended variations below** 
  • 1 large cage free egg
  • 4 teaspoons fresh squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon finely ground white pepper
  • 1 teaspoon dijon mustard (optional)


In a blender (I use my Vitamix), combine the egg, lemon juice, mustard, sea salt, and white pepper. Start blending on a low speed until combined well.  With the motor still running, remove the lid and add in a slow steady stream add the olive oil. Replace the lid and continue blending until the mayo is thick and smooth, 1-2 minutes.  

This recipe is great to do ahead. To store, keep the  mayonnaise in an airtight container, for up to 1 week.

- White truffle olive oil
- Chipotle olive oil (for a milder mayo use 1/2 chipotle oil and 1/2 EVOO. 
- Garlic olive oil




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