Welcome to Gourmet Project, the Roman home of the Italian Colors newsletter and Simposio: an Italian food, travel, and culture magazine

In this post you’ll get the authentic and traditional Italian mayonnaise recipe.

You’ll need a blender, olive oil, vinegar, a lemon, an egg yolk, salt, and pepper.

Italian mayonnaise recipe
recipe for mayonnaise with olive oil: blender after use

This is the Italian mayonnaise recipe: our homemade mayo is prepared with extra virgin oil, egg yolks, lemon juice, vinegar, salt, and pepper (white!).

Making mayonnaise with olive oil with an immersion blender is easy, and it rarely splits. In the rare case it separates and becomes curdled, you must start all over again, but this doesn’t mean you have to throw away the mayo that split: you can slowly pour it into the new one and recover it.

Italian mayonnaise

Cuisine Italian
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 10
Calories 93 kcal
Author Claudia Rinaldi

Ingredients

  • 1 egg yolk
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon white vinegar
  • 3.4 oz extra-virgin olive oil - 100 ml
  • salt & white pepper

Instructions

  1. Place a pinch of salt and a few grinds of pepper in the blender jar, add the lemon juice and mix well.
  2. Add the yolk and blend vigorously.
  3. Lightly heat the vinegar (don't let it boiand add it to the jar, blending continuously.
  4. Pour in the olive oil, slowly and gradually, while blending.
  5. Blend 20-30 seconds until the mayonnaise thickens. Taste for salt, pepper, and vinegar, as per your taste.

Italian recipes, travel, and culture

Simposio is an independent magazine about Italy. It aims to narrate Italy, the authentic one, describing it through its cuisine, places, lifestyle, and culture.

Each issue relates to an Italian city or region, to capture its essence and immense socio-cultural heritage.

Enjoy your Italian mayonnaise!

Claudia

Holler Box