Homemade Rosemary Aioli

Mayonnaise seems like 


  • 1 large egg at room temperature
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon mustard
  • 1 tablespoon red or white vinegar
  • 1/4 teaspoon Olivelle Rosemary Sea Salt, or more to taste
  • 1 cup Olivelle Wild Rosemary Olive Oil

Tools We Used:


  • In a Wide Mouth Quart Mason Jar, add first the egg, then Rosemary Salt, lemon juice, vinegar, Sweet Honey Mustard, before adding the Wild Rosemary Olive Oil.
  • Place your Immersion Hand Blender at the bottom & blend the egg & bottom ingredients first until emulsified before beginning to move the blender up & down to combine in the Wild Rosemary Olive Oil. 
  • Store for up to 1 week in the fridge. 

What Is an Emulsion?

  • A mixture in which small drops of one substance are dispersed throughout another substance.

How to Fix Your Mayonnaise Emulsion if It Breaks

  • Problem
  • Your mayo fails to thicken
  • Cause
  • The oil was mixed in too quickly, so it never gets dispersed
  • Fix
  • Beat a fresh egg yolk with a tablespoon of lemon juice in a clean bowl, & slowly whisk into the broken emulsion


  • Problem
  • Your mayon becomes oily on the surface 
  • Cause
  • Water has evaporated from the mixture
  • Fix
  • Whisk in a spoonful of water