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Posted by Fezziwig's Marketplace on Sep 4th 2026

Homemade Mayonnaise with Arbequina Olive Oil

Vegetarian

Extra virgin olive oil can turn bitter when it is emulsified hard and fast in a blender, since blending agitates its natural phenolic compounds. This recipe uses half Fezziwig's mild Arbequina Olive Oil and half a neutral oil to get the olive oil's flavor into the mayonnaise without the risk of bitterness; if you want a bolder, all-olive-oil version once you've got the technique down, the swap tip below covers that too.

Prep Time10 min
Cook Time0 min
Total Time10 min
YieldAbout 1 cup
DifficultyEasy-Medium
CategoryCondiment
CuisineAmerican
Made with Fezziwig's Arbequina Olive Oil. Shop Fezziwig's olive oils & balsamics →

Ingredients

  • 1 large egg, room temperature
  • 1 tablespoon lemon juice or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 cup Fezziwig's Arbequina Olive Oil
  • 1/2 cup neutral oil, such as avocado oil or a light olive oil

Instructions

  1. Add the egg, lemon juice, Dijon mustard, and salt to a tall, narrow jar or the cup of an immersion blender.
  2. Pour the Arbequina Olive Oil and neutral oil on top and let them settle for a minute.
  3. Place an immersion blender at the bottom of the jar and blend without moving it for 20 seconds, until it starts to thicken.
  4. Slowly lift the blender toward the top of the jar as it continues to emulsify, until the mayonnaise is thick and smooth.
  5. Taste and adjust salt or lemon juice as needed.
  6. Store in an airtight container in the refrigerator for up to 5 days.
Fezziwig's Tip: Use mild Arbequina Olive Oil rather than a peppery, robust oil for mayonnaise, even in this half-and-half version. A stronger oil can turn bitter once emulsified.
Make It Your Own: Want the boldest, most olive-oil-forward version once you've made this a time or two? Use a full cup of Arbequina Olive Oil in place of the two oils. It's more likely to taste slightly bitter, since Arbequina is one of the milder cultivars but still full-strength EVOO, so treat the half-and-half version above as the reliable starting point.

Frequently Asked Questions

Why does homemade mayonnaise break or separate?

Mayonnaise typically breaks when the oil is added too quickly for the egg to emulsify it. Using an immersion blender and letting the oil settle before blending, rather than whisking by hand, makes the emulsion far more reliable.

Is it safe to eat homemade mayonnaise with raw egg?

Use a fresh, properly refrigerated egg and consume the mayonnaise within 5 days, storing it in the refrigerator at all times. Pasteurized eggs are a safer option for those concerned about raw egg consumption.

Why does my homemade mayonnaise taste bitter?

Extra virgin olive oil can turn bitter when it is emulsified hard and fast, since blending agitates its natural phenolic compounds. This recipe already blends Fezziwig's Arbequina Olive Oil half-and-half with a neutral oil to keep that in check; if you've switched to a full cup of Arbequina for a bolder flavor and notice bitterness, that's the tradeoff of the all-olive-oil version.

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From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.