Traditional Mayonnaise with Olive Oil

Making food from scratch is very rewarding for me. I love being able to tell my family and friends “I made it”. My favorite part is when 9 times out of 10 they give me that look. The… “holy cow how do you even know how to do that” look. This is always the case when I make my traditional mayonnaise with olive oil recipe.

We are all so busy now days that we purchase pre-made food at the store to make our lives easier. There isn’t any shame in that, I do it from time to time too. The problem is when we become so dependent on these brands and no longer know how to feed ourselves without food in a bag.

I grew up in a generation that has no concept of making things themselves. I was so surprised when I found out that mayonnaise, ketchup, barbecue sauce, and colored sugar can all be made and don’t have to be purchased. This is what sent me on a quest to find out what else I can make.

Another benefit to making things from scratch is: I know what my family is putting in their bodies. When I make it myself, I know there isn’t high fructose corn syrup or maltodextrin in their food…not to mention all the recent concerns with GMOs in produce and the list goes on and on.

Traditional Mayonnaise with Olive Oil

Mayonnaise isn’t too high on the list of foods you need to be careful with when buying, although; recently Best Foods/ Hellman’s has started slipping maltodextrin into their recipe so make sure you watch out for that! It has made me quite sad.. so we switched to the Kirkland Cosco brand mayonnaise. It doesn’t have maltodextrin and they use “cage free eggs”.

My husband and I were both Best Foods/Hellman’s people when we got married, which is very important because serious fights can arise from not being in agreement about mayonnaise. It’s a serious matter…

traditional mayonnaise with olive oil
Anyway, I came across the Calumet Cookbook printed in 1916 that has a traditional mayonnaise recipe, exactly how it was originally designed to be made! With just a little tweaking I was able to make a recipe I am proud to say is mine!  We slathered our first batch over a wild caught salmon fillet with fresh chopped parsley and cooked it over a barbecue… oh it was divine!  I can’t wait to try it with my Savory Red Potato Salad!

This recipe calls for raw eggs which may be unsafe to eat. If you are concerned about it you can substitute the eggs for “egg product” so you don’t have to worry. You are going to love this recipe!

Traditional Mayonnaise w/Olive Oil
Make mayonnaise like our grandparents used to make without maltodextrin! This traditional mayonnaise with olive oil tastes better than store bought!
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3190 calories
11 g
761 g
349 g
12 g
55 g
437 g
1221 g
7 g
0 g
284 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3190
Calories from Fat 3092
% Daily Value *
Total Fat 349g
Saturated Fat 55g
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 247g
Cholesterol 761mg
Sodium 1221mg
Total Carbohydrates 11g
Dietary Fiber 0g
Sugars 7g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 egg yolks, uncooked
  2. 2 egg yolks, cooked
  3. 1 teaspoon sugar
  4. 1 teaspoon dried mustard
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon white pepper (double for a bold flavor)
  7. 1 1/2 cup chilled olive oil
  8. 1 teaspoon - 2 tablespoons vinegar or lemon juice
  9. 1/2 cup whipped cream
  1. Fill a large mixing bowl with crushed ice; place a medium sized bowl in the ice to keep ingredients cold while mixing
  2. On medium speed beat eggs and seasonings with an electric mixer
  3. Gradually add oil tablespoon by tablespoon mixing well between each addition
  4. When the mixture is very thick add the 1 teaspoon vinegar or lemon juice to thin slightly
  5. Alternately add the remaining vinegar or lemon juice with the remaining oil, slowly until all is used while beating consistently; mixture should be very thick
  6. Beat in the whipped cream
  7. Cover and keep refrigerated
  1. *Make sure you use your best quality olive oil, this has a major influence in the flavor of your mayonnaise.
  2. Traditional mayonnaise with olive oil recipes call for raw eggs, which can be unsafe to eat. You can substitute the eggs for "egg product" so you don't have to worry.
Adapted from The Calumet Cook Book 1916
Adapted from The Calumet Cook Book 1916
Bread & With It
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    1. Author

      Really? This is the first recipe I have tried. If you end up making it, let me know what you think. I have a few other recipes on hand that I can share too if for some reason you don’t like it. What kind of Olive Oil are you using? The brand of Olive Oil greatly affects the flavor of mayonnaise.

  1. I don’t think I’ve ever seen a mayo recipe that called for cooked yolk! Very interesting! (found you via foodgawker fyi)

    1. Author

      Yes, I thought it was very interesting too! I love looking back at old cookbooks to see how recipes originated. Thanks for taking time to leave me a comment, the feedback is nice!

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