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Stonehouse Mayonnaise

Stonehouse Mayonnaise


  • 1 average clove of garlic (3 for aioli)
  • 2 egg yolks
  • ½ cup Stonehouse House Blend EVOO
  • ½ cup safflower oil
  • 1 Tbsp. Stonehouse Meyer Lemon Oil (optional)
  • 2 Tbsp. mild white wine vinegar, lemon or lime juice
  • 1 tsp. Edmund Fallot Dijon mustard (the best!)
  • ½ tsp. coarse sea salt
  • Fresh ground pepper


Immersion Blender (or food processor)


Peel and crush garlic with sea salt in a mortar and pestle into a smooth paste. Add vinegar, to mellow the garlic and dissolve the salt. While that is happening, separate the egg yolks and put in the bottom of glass jar. Break the yolks, add the vinegar/garlic and mustard and swirl; the vinegar “cooks” the yolk a bit, and the flavors merge. Add oils and let the mix settle, 10 seconds or so. You want the yolks at the bottom and oil on top. Immerse the blender to the bottom and pulse. Pulse pulse pulse. Do not rush this step, or keep the blender on too long, or it will liquefy the ingredients instead of bind them. As you continue to pulse, slowly lift the blender up, to incorporate more oil, then bring it slowly back down. Repeat this maneuver until most of the oil is blended. Remove blender and incorporate remaining oil with a wooden spoon. If you’re using a food processor drizzle the oil in slowly, letting the oil incorporate before adding more.

Viola, you’ve just made fresh, delicious mayonnaise!

Makes 2 ½ cups.


  • Creamy Garlic Vinaigrette: add 3 parts mayo to 1 part vinegar of choice and whisk together.
  • Tartar Sauce: add capers, chopped pickles, grated onion, parsley, and a pinch of cayenne pepper.
  • Try on our Grilled Corn-on-the-Cob, the ultimate summer dish

Works well with

Lisbon Lemon Oil, 250 ml
Olio Santo 500ml
Arugula Pesto
Lisbon Lemon Oil, 250 ml Olio Santo 500ml Arugula Pesto
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