30-Second Mayonnaise is the perfect storm of recipes. Just 2 ingredients, 30 seconds, and you have one of the great sauces in culinary history.
Just think about it—the freshest, creamiest, purest mayonnaise possible, in 30 seconds. That’s way less time than it takes to grab a jar at the supermarket and wait on the checkout line.
I’ve made mayo from scratch before, the old fashioned way, standing by the food processor for many minutes sloooooowly drizzling the oil according to the classic method for making mayo. Actually French chefs use a whisk, which is even more laborious. My arm literally ached the next morning. If you’ve made your own mayonnaise the old fashioned way and loved it, you owe it to yourself to try this.
There are lots of youtube videos demonstrating how to make this, but they are all a little different, and I went through several attempts at this before figuring it out. From my experience, it’s the egg being at room temperature that makes the difference. I made it several times, with safflower oil, and then pure olive oil. You can also make it with virgin olive oil, but it will be richer, more yellow, and have a stronger taste. That can be a p;us in some recipes. You can flavor your mayonnaise with a little lemon juice and mustard, and salt, but it isn’t necessary.
Yes you need an immersion blender to make this, but you should have one anyway, they aren’t expensive and there’s a lot you can do with them from pureeing soups right in the pot to making smoothies. I have to say this was the most fun I’ve had in the kitchen in a long time.
I use pasteurized eggs for this recipe because there is no risk of contamination in the finished mayo. You’ll find them in most grocery stores, right in the same section with regular eggs. Pasteurized eggs have been gently heated to a temperature that kills any harmful bacteria, without actually ‘cooking’ the eggs. Use them just as you would regular eggs.
TIP: Did you know you can pasteurize your own eggs at home? you can easily pasteurize your own eggs at home, directions HERE
I’m already planning to make a simple old fashioned macaroni salad with my fresh mayonnaise. What will you make with yours?
Try my other amazing 30 second sauces!
- AUTHENTIC CAESAR DRESSING IN 30 SECONDS
- 30 SECOND AIOLI
- 30 SECOND TARTAR SAUCE
- 30 SECOND HOLLANDAISE SAUCE
- GRAPEFRUIT MAYONNAISE
- DILLED MAYONNAISE
- 1 whole egg (use pasteurized for safety) at room temperature
- 1 cup mild oil, like safflower, canola, or pure olive oil
- 1 mason jar or other jar that is just wide enough to fit your immersion blender (I used a Kerr Wide Mouth Pint Jar)
- Make sure your egg and oil are at room temperature, this is important. Put your egg and oil in the bottom of a glass jar that fits your immersion blender. Ideally, it should be a close fit.
- Put the immersion blender down into the cup and rest it at the bottom. Turn it on and blend, keeping it at the bottom until you start to see the mayo thicken. Then gently raise the blender head to blend the rest of the mayo. Stop the machine when you see that the entire jar has thickened. Don’t over-blend or the mayo will 'break'. Note: If you see that the mixture turns creamy before you have raised the blender, you can stop.
- Give it a stir and then cap the jar and store in the fridge. Eat it up within the week.
- The size of your jar matters, if it is too big, you won’t get an emulsion. Use a jar that just fits the ingredients and your immersion blender.
- If you have trouble getting the mayo to thicken, add another egg.
- If you want to flavor your mayo, you can add the juice of half a lemon and a teaspoon of mustard. That’s the classic seasoning, but of course you can do anything you want, it’s your mayonnaise ;)
Don’t forget to pin this amazing 30 Second Mayo!