Easy Mayonnaise Homemade in One Minute
Have you ever made mayonnaise, it is actually incredibly easy. Well, this recipe makes easy mayonnaise anyway!
Why This Recipe Works
- Quick and Easy: This homemade mayonnaise recipe takes less than 60 seconds to make
- Basic ingredients: This is in essence a three-ingredient mayonnaise recipe
- You are in control: Because you are making this mayo from scratch you control the consistency, seasoning and ingredients used.
Ingredients you will need
As far as homemade mayonnaise goes, the ingredients are never complicated, it is really just oil and egg to make an emulsion then some acid and seasonings.
My recipe uses:
- Free-range egg
- Lemon
- Olive oil
- Salt
- Mustard powder
Ingredient Notes and Substitutes
- Olive oil: I like to use a mix of mellow and extra virgin olive oil, full EVO is too strong in flavour for me. You can use any oil to make mayonnaise, but very strong flavoured ones can be overpowering. Other neutral flavoured oils work well.
- Lemon juice: This can be substituted for any acid, ie vinegar or lime juice.
- Salt: I do find salt necessary in mayonnaise but you can control how much
- Mustard powder: This is optional you may choose a different flavouring or leave this out entirely.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used their Spanish olive oil (mellow and EVO) and free-range eggs in this recipe.
How to make homemade mayonnaise
Below are illustrated step-by-step instructions to make my Mayo Recipe, if you prefer just the written instructions then head straight to the printable recipe card or check out the video below.
Equipment:
A stick blender. I make my mayonnaise with an emulsion blender, this makes the process so easy, no slowly adding the oil in a thin stream while you whisk furiously, no split mayonnaise just a 30-second blitz.
A wide-mouthed jar: A jar that your emulsion blender is able to get to the bottom of.
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Step one: Starting with the egg, followed by the oil add all ingredients to a clean wide-mouthed jar. (you want the egg to be at the bottom of the jar).
Step two: Take a stick blender, ensure it is at the bottom of the jar and whizz, it usually takes 30 seconds or so to come together. Once the bottom has emulsified you can begin to angle the blender so that the oil at the top of the jar becomes emulsified with the egg as well.
Step three: Cover and store in the refrigerator.
Enjoy!
Top Tips
Here is how you can make this creamy homemade mayonnaise perfectly every time!
- Use a neutral flavoured oil as the base. You can add a small amount of flavoured oil like you would a seasoning, but a strong Extra Virgin Olive oil will be very overpowering. I use 200ml of mellow olive oil with 50ml of EVO.
FAQs
Homemade mayonnaise that is made and stored in a clean jar will keep for up to two weeks in the refrigerator.
Ensuring you do not contaminate your mayonnaise by using a clean spoon or knife is the best way to ensure your homemade lasts as long as possible.
The guidelines on the safety of raw eggs vary from country to country as it depends on the prevalence of salmonella in eggs in that country. The guidelines can also vary for babies, young children, pregnancy and those with compromised immunity, so check the guidelines for your own circumstances.
Related recipes section
If you are on the hunt for other quick dressings and dips, be sure to check out my sriracha aioli or my mango salad dressing. Both are yummy!
Easy Mayonnaise
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I'll email this post to you, so you can easily come back to it later!
Equipment
- 1 Stick Blender A stick blender or emulsion blender
- Clean wide mouthed jar
Ingredients
- 1 Egg
- 250 mililitres oil neutral flavoured
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon mustard powder optional
Instructions
- Starting with the egg, followed by the oil add all ingredients to a clean wide-mouthed jar. (you want the egg to be at the bottom of the jar).
- Take a stick blender, ensure it is at the bottom of the jar and whizz, it usually takes 30 seconds or so to come together. Once the bottom has emulsified you can begin to angle the blender so that the oil at the top of the jar becomes emulsified with the egg as well.
- Cover and store in the refrigerator.
Video
Notes
- Use a neutral flavoured oil as the base. You can add a small amount of flavoured oil like you would a seasoning, but a strong Extra Virgin Olive oil will be very overpowering. I use 200ml of mellow olive oil with 50ml of EVO.
- Homemade mayonnaise that is made and stored in a clean jar will keep for up to two weeks in the refrigerator.
Ingredient notes and substitutions
- Olive oil: I like to use a mix of mellow and extra virgin olive oil, full EVO is too strong in flavour for me. You can use any oil to make mayonnaise, but very strong flavoured ones can be overpowering. Other neutral flavoured oils work well.
- Lemon juice: This can be substituted for any acid, ie vinegar or lime juice.
- Salt: I do find salt necessary in mayonnaise but you can control how much
- Mustard powder: This is optional you may choose a different flavouring or leave this out entirely.
Nutrition
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This is brilliant Stacey! Never thought to make mayonnaise with a stick blender. I'll be trying this with the kids for sure.
It's so easy and kind of fun too!
Do you think coconut oil would work or not? I wasn’t sure with the consistency
I have not tried it, it may as long as it is liquid to start, but you may need to play around with the ratios of oil to egg