How to Make Mayonnaise in 30 Seconds! (Video)

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!

30-Second Mayonnaise

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Give it a stir and then cap the jar and store in the fridge. Eat it up within the week.
https://theviewfromgreatisland.com/minimal-monday-30-second-mayonnaise/

Notes:

  • 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!

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. #homemademayonnaise #recipe #howtomakemayonnaise #condiment

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89 Comments

  • Reply
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  • Reply
    Sarah
    January 14, 2018 at 2:30 pm

    I don’t have an immersion blender what could a blender or ninja work?

    • Reply
      Sue
      January 14, 2018 at 2:46 pm

      They should work, Sarah, you’ll have to experiment.

  • Reply
    Paula Dannels
    May 29, 2017 at 9:21 am

    WOW! I never thought of using my wand mixer. I added a scant THE of lime juice and a squirt of yellow French’s mustard to my “regular” mayonnaise. This is as I super easy!

    • Reply
      Sue
      May 29, 2017 at 9:42 am

      Thanks Paula, this is one of my favorite recipes, and I’ve varied it in tons of ways ~ I bet you’ll find lots of uses for the technique, too :)

  • Reply
    Joh
    March 6, 2017 at 6:51 am

    ok, I’ve been making mayonnaise like this for several years. It is a great method.
    Some tips:
    1 – like the recipe says, room temperature for everything. You can put the egg in hot water from the tap for about five minutes to accomplish this.
    2 – the size of the jar is critical. If it’s too big, the oil in the egg will not come in proper contact and the emotion won’t happen. The 1 pint Mason jar is the perfect size, and has the added benefit of being a storage container when you’re done.
    3 – This does form mayonnaise, but it does taste pretty boring. Conditional mayonnaise has some acidity to counteract all the oil, so a little lemon juice, wait for Sherry vinegar, and Dijon mustard would all help give it a little snap. With some salt also.
    4 – bonus addition – a can of chipotle en adobo peppers.

    • Reply
      Sue
      March 6, 2017 at 6:56 am

      Love all this feedback, thanks! I really like the idea of adding chipotle, I may do that in a post all by itself!

      • Reply
        Samantha bayliss
        August 28, 2017 at 1:37 am

        Hi I’ve just found this recipe but I like to know how much oil you have to put in the jar ?

        • Reply
          Sue
          August 28, 2017 at 7:13 am

          It’s a cup of oil, Samantha.

    • Reply
      Joan Howard
      April 10, 2017 at 6:32 pm

      Long ago I found, in an antique store, a Wesson Oil ‘mayonnaise maker’…a straight-sided quart size jar with a metal lid and a heavy mesh plunger that went through the lid into the jar. On the jar was the recipe — ‘An egg, 2 tablespoons lemon juice or vinegar, teaspoon each mustard, salt, sugar dash of pepper. Beat in thoroughly as poured from can 1 pint Wesson Oil
      I have used it occasionally ever since. Sometimes I even ‘use’ it only to refer to the ‘recipe’ while I measure my ingredients (but NO SUGAR…EVER) into my quart jar and blend with my ‘outboard’ or immersion blender. KitchenAid’s fits perfectly into wide mouth Mason jars but not into the narrow-mouth. The antique jar had a concave lid so the oil could well up in it and drizzle down onto the other ingredients as they mixed. This method is easier, even, than the Wesson Oil jar method, and I, too, always use light olive oil and lots of different additions…all lemon juice, all flavored vinegar….hmmm…that fabulous grapefruit vinaigrette you make? The possibilities, as they say, are endless, the results always delicious! Thanks!

      • Reply
        Sue
        April 10, 2017 at 7:43 pm

        Love this ~ wish I could see that ‘mayo maker’ Joan!

  • Reply
    Donsld
    February 20, 2017 at 8:56 am

    Has anyone tried making mayo in a Silver Bullit sized blender?

  • Reply
    Maddy
    January 13, 2017 at 7:44 pm

    I tried this recipe but it didn’t work

    • Reply
      Sue
      January 13, 2017 at 8:13 pm

      Sorry Maddy, I’m here to answer questions if you have any!

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