Rosemary & Olive Oil Mayo

A Recipe Reimagined

It all began with a craving: the smooth sophistication of olive oil–infused mayo that lingered on the palate like a memory. Determined to recreate that flavor, I stepped into the kitchen with a mission—not just to replicate, but to elevate. Through trial, taste, and a dash of obsession, what started as an imitation gradually transformed into a personal masterpiece.

Each ingredient was chosen with intention: an egg for richness, rosemary for soul, lemon for a whisper of brightness. The process became ritual, the result—one of my favorite creations. Smooth, fragrant, and utterly mine, this mayo now finds its way into everything from slaws to seared pork sandwiches.

Rosemary & Olive Oil Mayonnaise

Ingredients

1 Large Egg
1 Tbs Dijon Mustard
1 Tbs Red Wine Vinegar
1 Pinch of Salt
¾ Cup Vegetable Oil
¼ Cup Olive Oil
1 Tsp Rosemary (Fresh, Finely Chopped)
1 Tsp Lemon Juice (Freshly Squeezed)

Preparation

- Crack egg into an immersion blender friendly cup and blend for 10 seconds.

- Add in the Mustard, Vinegar, Rosemary, and Salt.

- Blend mixture for another 10 seconds.

- Slowly add in a quarter cup of the Vegetable Oil and blend. You will see it begin to emulsify.

- Slowly add in the remaining Oils while blending.

- Add the Lemon juice and blend for another 10 seconds.

Finishing Touches

Store in a Mason Jar and refrigerate.

Earthy Rosemary & Olive Oil Mayonnaise

Rosemary & Olive Oil Mayonnaise

A Recipe Reimagined