top of page

3 Ingredient Mayo


  • 6 egg yolks

  • Extra Light Olive Oil - 15-20 tablespoons

  • 1/2 teaspoon salt (optional)

  • 1 teaspoon lemon juice (optional)


Separate egg yolks from whites. Put egg whites aside to use for white omelets or meringues. Put egg yolks into blender. I've found using an immersion blender yields a creamier mayo compared to our Ninja. If you don't have a blender, this can be done by hand with a whisk or fork - just be prepared for a workout!

Slowly drizzle in the oil a tablespoon at a time while blending. The amount of oil will vary depending on the size of the yolks. Keep adding and blending until the mayo thickens to desired consistency. If using salt & lemon juice, blend in.

The key to successful mayo is to have patience when adding in the oil. We like to use extra light olive oil over regular olive oil because it gives a milder taste. You can use whatever oil is safe for you.

3 Ingredient Mayo

bottom of page