Homemade Spanish Mayonnaise

Spanish Mayonnaise

Manuela Bonci / EyeEm / Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 16 servings
Yield: 1 cup
Nutrition Facts (per serving)
128 Calories
14g Fat
0g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 128
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 75mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 9mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's a condiment controversy: the French claim to have invented mayonnaise, but the Spanish make the same claim. Who is right, exactly? According to Spaniards, their version of the story goes like this: Mayonnaise, or in Spanish mayonesa, was supposedly invented in Mahon, a city on the island of Menorca, during the French occupation of Mahon in the 1750s. A French chef made an elaborate victory feast that included an egg and cream sauce that would become known as mayonnaise. Ultimately, it was a French chef on Spanish soil -- you could say it was a joint effort!

Nowadays, homemade mayonnaise is widely unheard of in most modern kitchens. Who has the time? And what about food poisoning from raw eggs? These hesitations don't seem to exist in Spain. When making ensaladilla rusa (Spanish potato salad), huevos rellenos (deviled eggs) and various other Spanish tapas that call for mayonnaise, Spanish cooks will quickly whip up their own mayonnaise at home. It only takes 5 to 10 minutes and lends an authentic taste to any dish that store-bought mayonnaise simply can’t compete with.

Note: The use of pasteurized eggs is strongly recommended. The pasteurization process destroys bacteria that may be present (like salmonella) by heating the eggs for a period of time to destroy the bacteria without cooking them. You must still refrigerate the mayonnaise and any dish you make with it to prevent contamination.


  • 2 pasteurized eggs

  • 1 cup extra-virgin Spanish olive oil

  • 1 1/2 teaspoons lemon juice

  • Salt, to taste

Steps to Make It

  1. Crack the eggs into a 2-cup measuring cup or a small mixing bowl.

  2. Using a small stick blender or immersion blender, start the beating the eggs with your mixer. If using a stick blender, keep the beater down on the bottom of the cup or bowl.

  3. Slowly drizzle the olive oil into the eggs and watch as the mixture magically turns into mayonnaise. Don’t lift the beaters or blenders -- keep them immersed in the concoction until the bottom of the mixture starts to really thicken and turn to mayonnaise.

  4. Once the bottom half of the mixture has turned to mayonnaise, you may lift up the mixer to finish mixing in the oil at the top.

  5. Add salt and a bit of lemon juice to taste while continuing to blend.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.