Go Back
+ servings

One Minute Mayonnaise

Prep Time: 5 minutes
Blending Time: 1 minute
Servings: 12 tablespoons
Author: Amy Duska


  • 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


  • 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.



  • 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.