Easy Homemade Mayo in under 1 minute

1 minute easy homemade mayo

When I was a child, I was addicted to mayonnaise. Not real mayonnaise like this easy homemade mayo, but the crappy fake stuff like miracle whip and hellman’s. Yucky. To be honest, it tasted great but I know it was just full of junk. Once I went Paleo, I figured I was going to live the rest of my life without mayonnaise.

Well, I am so happy I was wrong. I learned how to make my own and some amazing companies came to market with mayonnaise products I love. But what I love more than anything is staying in my pajamas which means making it at home is the best way!

Easy Homemade Mayo (Mayonnaise)

The reason this easy homemade mayo works so well is the simplicity of the ingredients and using some basic tools that make this possible. Normally mayonnaise recipes tell you to have a room temperature egg. To slowly pour the oil in and blah blah. That takes to long.

All you need to accomplish 1-minute immersion blender mayonnaise is:

  • An immersion Blender. This is the ninja kitchen tool that makes this work. For this recipe, it HAS to be an immersion blender. If you don’t have one, there is a regular recipe below it. The immersion blender I use is the Kitchenaid Pro Line which is an investment but you can use any of these as well.
  • 1 glass jar which you will use to make and store your easy homemade mayo (Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your). I use a 1-pint wide mouth mason jar.

One really important note about this easy homemade mayo is to only use light tasting oil. Trust me or you will end up with disgusting mayo that your dog wouldn’t eat.

I would highly recommend using the oils I do which are avocado oil, macadamia nut oil, a really light olive oil, almond oil or even walnut oil. You can also use a mixture of oils but anything besides what I listed will create an overpowering flavor you can’t eat.

If you make this recipe and the emulsion breaks, add an egg to another mason jar glass, pour your broken mayo on top of it and blend again with your immersion blender at the bottom for 20 seconds before moving.

Homemade Mayo
 
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Author:
Serves: 4
Ingredients
  • 1 whole LARGE egg, right from refrigerator
  • 3 teaspoons fresh lemon or lime juice
  • 1/4 teaspoon sea salt
  • 1 scant cup of avocado oil
Optional add-ins
  • 1/4 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • fresh herbs and seasonings
  • 1 garlic clove, peeled and chopped
Instructions
  1. Add all the ingredients to your glass jar (mason jar) and let them sit for a few seconds (waiting for the egg to settle back at the bottom of the jar)
  2. Add any optional ingredients here
  3. Insert your immersion blender until it makes contact with the bottom of the jar.
  4. Push the power button and do not move the blender for a full 20 seconds.
  5. The mayo will start to emulsify right before your eyes.
  6. After 20 seconds, start moving your blender around and up and down just to make sure that every last bit of oil gets well blended.
  7. Store in the refrigerator in an airtight container for up to 2 weeks.

Easy Homemade Mayo (No immersion blender)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 whole large egg, right from refrigerator
  • 3 teaspoons fresh lemon or lime juice
  • 1/4 teaspoon sea salt
  • 1 scant cup of avocado oil
Optional add-ins
  • 1/4 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • fresh herbs and seasonings
  • 1 garlic clove, peeled and chopped
Instructions
  1. Place egg, lemon juice and salt in blender or food processor and start running on low.
  2. Once mixed slowly start dripping your oil in
  3. I drip 1 tbsp of oil at a time and let it mix for at least a minute
  4. As you continue to add your oil, it will emulsify but continue to add slowly so you don't break it
  5. Once your mayonnaise is done, then you can hand mix in any optional ingredients you want
  6. Store in an airtight container in the refrigerator for up to a week
  7. Invest in animmersion blender so you can make the mayo faster like above

20 Comments

  1. I was wondering if you knew the difference between a whole egg vs. yolk only (or in your case 2) mayo? I’ve made it with a single whole egg to 1 cup oil ratio.

    On another note, this is my first time to your site and I’m making your banana bread with blueberries. The muffins are still in the oven, but they look and smell amazing!! Thanks for the recipe!

  2. Just an FYI, an easier way to make the mayo is to use an immersion blender. Mine comes with a tall container that’s just a little bigger around than the blender. I put all the ingredients in at once, put the blender in, let it sit for a few seconds to allow the oil to float to the top. Then, leaving the blender on the bottom, turn it on. It will pull the oil down at the right rate and emulsify it. Then gradually lift the blender up until it’s all blended. It takes about two minutes and works every time. The main thing to remember is the ingredients all need to be at room temperature and you need a tall, narrow container (so that when all the ingredients are added, the oil sits above the level of the business end of the blender). I usually use a blend of 2 or 3 different oils (olive, hazelnut, macadamia nut, avocado, etc.) in order to get a combination of omega 3, 6 and 9 fatty acids. Macadamia nut oil is good but can be expensive.

  3. I’m sitting here eating this for the first time and I have to say it’s pretty outstanding. Dill chicken “salad.” Word to anyone else trying this for the first time… I nearly threw this out after I made it last night. The freshly-made warm result was… gross. Today it’s bomb. Thanks George! This is about the 5th recipe I’ve done successfully from your site.

  4. another idea for a healthy oil without too much taste is MCT oil, which is made from coconut oil. :)

    also, i like to put all the ingredients in a small tall cup, and then use an immersion blender. no carefully dripping oil necessary. and it totally works! there are examples of people doing this on youtube.

  5. Never tried Macadamia nut oil! I have been using safflower oil but just found out it’s high in omega 6. It looks like macadamia is balanced w/ omega 3 & 6. :) Other than that this is how I make my mayo. I have also used apple cider vinegar instead of lemon when out of lemons.

  6. Interesting on the macadamia nut oil! I have a bottle in my pantry I use on salad dressings, but this is the first recipe for mayo that recommends it (that I've seen, at least). Am excited to try this recipe! Thanks!

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