One Minute Mayonnaise (Video)
How to make mayonnaise in just one minute! It’s thick, creamy, and super easy to make with a stick blender. This recipe works every time!
Why make mayo from scratch?
If you love knowing exactly what’s in your food, this homemade mayonnaise recipe is just what you need. It’s made with simple, wholesome ingredients that you probably already have in your kitchen.
In just one minute, an immersion blender transforms these ingredients into a thick, creamy spread that’s healthier than store-bought and incredibly versatile.
Perfect for tuna salad, macaroni salad, deviled eggs, and so much more, this mayonnaise is sure to become a staple in your kitchen!
Ingredients needed
- Oil: A neutral-flavored oil such as avocado oil is a good choice. You don't want the mayo to taste "oily." Extra light-tasting olive oil works well, too. (Don't confuse it with extra virgin olive oil.)
- Egg Yolk: Adding a room-temperature egg yolk to the oil helps to emulsify it and keep the mayo from breaking. In the past, I made mayonnaise with a whole egg, but after some trial and error, I found that using only the egg yolk makes a creamier, thicker end result. (Make sure to use a pasteurized egg.)
- Dijon Mustard: Mustard adds a depth of flavor to the mayo and helps to emulsify the oil and egg yolk.
- Acid: Lemon juice and apple cider vinegar are added to help brighten up and balance the flavors.
How to make mayonnaise with an immersion blender
Step 1
Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar.
Step 2
Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.
Step 3
Pull the stick blender up and down to incorporate the ingredients.
Step 4
Keep processing until thoroughly blended. Use a spatula to stir the mayo vigorously after blending to help smooth it out.
How to Store
Store the mayonnaise covered in the fridge for up to 4-5 days. Freezing is not recommended.
Serve
This homemade mayonnaise elevates recipes like curry chicken salad, grilled cheese sandwiches, easy tomato pie, and creamy coleslaw.
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One Minute Mayonnaise
INGREDIENTS
- ¾ cup avocado oil (or extra light tasting olive oil (see notes))
- 1 egg yolk (room temperature)
- 1 tablespoon dijon mustard
- 1 ½ teaspoons apple cider vinegar
- ½ teaspoon lemon juice
- ¼ teaspoon + a pinch sea salt
INSTRUCTIONS
- Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar.
- Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.
- Pull the stick blender up and down to incorporate the ingredients.Keep processing until completely blended. Use a spatula to stir the mayo vigorously after blending the help smooth it out.
- Store in the fridge for 4-5 days.
NOTES
- Be sure to get EXTRA LIGHT TASTING OLIVE OIL rather than extra virgin olive oil if not using avocado oil. It has a more neutral flavor so that your mayo doesn't taste like olive oil.
This recipe is so easy, and quick! The mayonnaise is of perfect consistency every time. It is so fluffy and light. I chose to use the “Extra Light Taste” olive oil. This mayo is what is use in making my chicken salad, potato salad, tuna salad and in deviled eggs. My friend doesn’t like mayo, and I asked her to take a bite of the chicken salad. She took an ever so slightly taste, and declared it to be the best she has ever had. She couldn’t get over how fresh it tastes. She is a caterer. Therefore she knows food! So, I told her the mayo was from scratch. She could not believe it. I give this a 5 star rating. Make just one recipe, and see what you think. compare this to what you use. You will give this a 5 star rating as well.
I make my mayo with fractionated (liquid) coconut oil. You do not get a coconut taste to it, at all, and frankly, I find it to make the best tasting mayo.
Turned out perfect!
this is the best mayo in a mason jar recipe I've ever made! None of them were ever as thick as commercial but this is! And tastes almost identical, too. I will never try another recipe! THANK YOU!
How would you pasteurize an egg? I have egg laying hens and would like to use the eggs vs. buying egg specifically for making mayo.
Hi Sydney, I'm not sure how to pasteurize an egg. I use my own laying hen eggs with no issues.
what if you don't have an immersion blender?
I have seen some use a food processor but it is a different method that I do not have experience with.
This was so easy and tastes great!
This recipe is so quick and simple that I'll probably never buy store-bought again! Tastes great!