I have been making mayo similar to what you described for several years now, and I find that it keeps well enough for at least month, although I tend to use it up before that time. I make my mayo with 100% olive oil and prefer the taste to commercial mayo, but it does taste like olive oil. That is not a problem for me, and you might be able to adjust to it. It is certainly good on sandwiches. There are many other uses for olive oil mayo - you can puree it with garlic to make aioli sauce to use on cooked vegetables. I use it to make Bleu Cheese salad dressing by adding extra lemon juice and black pepper. For me, your mistake was using vinegar instead of lemon juice, but you can still add lemon juice to it and use it to make tartar sauce or Ranch Dressing (which will have fresh dill, garlic, and black pepper). To make a Ranch Dip, add sour cream, and start with garlic cloves mashed in a mortar and pestle with a bit of Kosher salt. Then add chopped fresh dill, lemon juice, and the sour cream and mayo. Thin with lemon juice, if necessary.

If you still think it is too strong, you can make another batch using plain oil (and preferably lemon juice) and then mix the two together. I will admit that the strong olive oil mayo takes a bit of getting used to, but now I prefer it.

Lars

Joe, welcome to the Cooking Forum.

I usually use whatever oil I have on hand for mayonnaise, which I don't use a lot of anyway, and I don't even blink at the raw eggs.

Scientists say that anywhere from one in 10,000 to 1 in 20,000 eggs actually contain salmonella, and I do not know the amount of acidity necessary to negate that but the risk is very small unless you are a child, elderly or have a compromised immune system. Plus, the CDC has determined that salmonella from eggs has decreased markedly from the 1990s, there's something like five one-thousandths of one percent of a chance of having a contaminated egg. So, I wouldn't worry about that batch of mayonnaise very much.

My recipe calls for one egg yolk, 2 tbls of white wine vinegar and 2 tbls of lemon juice, if that helps at all. I do like to add a bit of tarragon or other herbs to mayonnaise too, it gives a whole new dimension, and might be a strong enough flavor that it would overcome your amount of olive oil.

Annie

Could you use your olive oil mayo for a pesto mayo on a grilled chicken sandwich? Or mix with sundried tomatoes for a creamy saucy thing for fish? Or with roasted red bell peppers as a dip? I think I would enhance the olive oil and use it for the base of a spread or dip...

And welcome to the Cooking Forum! Love it when lurkers come out to play :-)

Alexa

I'd add some crushed garlic to that mayo...perhaps a dab of dijon mustard and a bit of anchovie paste...and put it on a salad!
Linda C

Thanks for the responses. All those ideas sound very good, especially for mayo with a strong olive oil flavor. I'll be sure to try as many as I can.

A one month shelf life sounds pretty good. My GF would drink olive oil from the bottle if I let her, so she's naturally got no complaints about the flavor of the mayo.

Yikes! I wouldn't keep mayonnaise for more than 2 days - certainly not a month!

I've generally read that homemade mayo is good for a week, refrigerated. I don't know if there's more of a concern with French eggs, but that's what I go with.