Homemade Mayo
Author: Two Thirds Cup
Prep time: 5 mins
Total time: 5 mins
  • 2 pastured egg yolks
  • 1 tsp fresh lemon juice
  • ¼ tsp unrefined sea salt
  • ¾ cup mild extra virgin olive oil (It's important to use a high-quality "mild" or "delicate" EVOO for mayo, otherwise the olive oil taste will be too strong. I don't mean "light" olive oil, which is refined, I mean extra virgin olive oil labeled as "delicate" rather than "bold").
  1. Bring all the ingredients to room temperature. This will help the mayo emulsify.
  2. Put the egg yolks in a wide mouth pint mason jar (jar size is important, you want the jar to be just wide enough to accommodate a stick blender).
  3. Add the lemon juice and salt.
  4. Blend ingredients with an immersion blender.
  5. Slowly pour in the olive oil while moving the blender up and down until it reaches a thick consistency.
  6. Store in the fridge for up to one week.
Recipe by Two Thirds Cup at https://twothirdscup.com/homemade-mayo/