Easy One-Minute Homemade Mayo
If you’ve ever made mayo and it takes you longer than one minute to whip it up, then look no further! This is by far the easiest way I’ve made mayo.
First off, I have to tell you that I was not a fan of mayo until about five or six years ago when I started making my own. In my opinion, homemade mayo just simply tastes way better than store bought. Also knowing what ingredients go into the food my family eats is also comforting. If you have never tried making your own mayo, just try it and you’ll notice a taste difference compared to store bought. You’ll also be amazed at how easy it is to make, the convenience, and versatility of homemade mayo. I love using it to make my chicken, tuna salad, and egg salad just to name a few! I also save a portion on the side and spice it up with garlic, which I loooove.
Mayo is usually made with raw eggs. Some long time ago, the thought of eating food made with raw eggs kind of scared me to be honest. Then I realized I’d be missing out on some recipes like mousse, dressings, sauces, and one of my favorites—tiramisu! As with any recipe you make where the egg is not fully cooked, it would be best to use pasteurized shell eggs.
As for the type of oil, opt to use those primarily made of good fat (monounsaturated and polyunsaturated). I have experimented with different types of oils to make mayo and ended up liking extra light olive oil the best. I love using avocado oil for grilling and stovetop cooking but on mayo I found it tasted a bit too heavy.
I’ve made mayo with a blender, food processor, and immersion blender (stick blender). I could’ve made mayo with a whisk by hand but I’ve never been up for that kind of workout. Let me save you some precious time by recommending my favorite way of making mayo: use the immersion blender. Why do you say that Lainey? Because it’s the fastest technique, made with simple ingredients, no prepping is needed, consistently results in a creamy and thick texture, and the clean up is easy! The cold ingredients do not have to be at room temperature for this recipe to work. You will no longer need to pour your oil in slowly during the mixing process!
I found out about this recipe and the immersion blender technique from Lisa at downshiftology.com. At first I was skeptical but when I tried this method, I was hooked and never looked back again. My aging two-speed immersion blender didn’t come with a beaker or jar, which is an important component to successfully make mayo this way. But I have tons of mason jars, which are great substitutes. Use a straight sided 16oz or 24oz wide mouth mason jar.
By the way, I do have a specific immersion blender I’d like to replace the current one with in the future… and if my husband is reading this, you know where to find “Mommy’s Wish List” on my phone LOL. Anyway, on to important tips:
This recipe only works with the immersion or stick blender.
If your immersion blender did not come with its own beaker or jar, use a straight sided wide mouth mason jar whose width is the same as the blender’s head. The tight fit will allow emulsification to occur. Don’t risk a mayo fail by using a wider jar.
For safety reasons, use pasteurized shell eggs.
The homemade mayo is good to keep in the fridge for 1-2 weeks in a tightly closed mason jar. Keep the fridge temperature below 40F (I keep ours lower at 35F).
For easy cleaning of your immersion blender, fill a clean glass or quart size mason jar halfway with warm water and some soap. Submerge the immersion blender head and let it run for about 20-30 seconds. Dump the water out, refill the glass or mason jar with new water, and run the immersion blender head for another 10-15 seconds. Repeat this process a few times until the blender head is cleaned then let it air dry.
Ingredients & Materials:
Immersion blender (stick blender)
Straight sided wide mouth mason jar (16oz or 24oz will do)
1 whole egg
1 cup extra light olive oil
1/2 tsp mustard powder or dijon mustard
3/4 tsp sea salt
4 tsp lemon juice
1/2 tsp white wine vinegar
Optional: finely minced garlic (start with 1 clove and adjust accordingly to your taste preference).
Directions:
Put the ingredients in the jar in the following order: oil, minced garlic (optional), mustard powder, sea salt, lemon juice, white wine vinegar, then egg last.
Let the egg settle to the bottom of jar.
Position immersion blender head at the bottom of the jar before turning it on.
Keep immersion blender in place and let the blender run for about 30 seconds. During this time you will see your mayo start to form.
When mayo is half the amount of oil, you can move the immersion blender head up and down until all remaining oil is emulsified.
That’s it! Enjoy! If you tried this recipe, I’d love to see it so don’t forget to include the hashtag #PlayteFull.