Homemade mayonnaise in 30 seconds

Homemade mayonnaise can be made with just 2 ingredients, in 30 seconds ~ and you have one of the great sauces in culinary history!

a spoonful of homemade mayonnaise

My 30 second mayonnaise recipe is a game changer

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.

making mayonnaise in a mason jar

making mayonnaise the old fashioned way

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 insist on 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.

homemade mayonnaise in a jar

you’ll need an immersion blender for 30 second mayonnaise

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.

homemade mayonnaise in a jar with spoon

I’ve settled on the easiest, most foolproof way to make mayonnaise

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 plus in some recipes. You can flavor your mayonnaise with a little lemon juice and mustard, and salt, but it isn’t necessary.

making homemade mayonnaise

use pasteurized eggs for safe homemade mayonnaise

If you use pasteurized 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.

pasteurized eggs for mayonnaise

more amazing 30 second sauces

homemade mayonnaise in a jar

I use my immersion blender a lot in my kitchen. I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make mayo and dressings like this, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.

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3.25 from 144 votes

Homemade Mayonnaise in 30 seconds

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.
Course condiment
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Yield 1 cup
Calories 128kcal
Author Sue Moran

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

  • 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.

Cook’s 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 😉

Nutrition

Serving: 1Tbsp | Calories: 128kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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95 Comments

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  • Reply
    Susan
    July 2, 2021 at 3:54 pm

    5 stars
    This recipe is as delicious and easy as you say. I purposefully ran out of store-bought mayo and today made a batch of this. I used olive oil and did add mustard, lemon juice and a bit of salt. Followed your instructions on how to blend and I had mayo in seconds. . . . Maybe 10 minutes start to finish. I used a quart jar because I thought it might splash, but it did not. Next time I will use a pint jar and just keep the whole batch there. (JOH mentioned that as well.) Kiitos!

  • Reply
    Cynthia
    March 27, 2021 at 2:11 pm

    I’’ll try it this way soon.
    Both my grandmothers and my mother (them my sister and me) always made mayonnaise by the original Wesson Oil recipe. They used the old concave lidded jar until home blenders became popular.
    ALWAYS all ingredients were kept cold. And fresh eggs were the critical ingredient.

  • Reply
    elena lopez
    April 21, 2019 at 12:42 pm

    5 stars
    me encanto tu mayonesa y he visto muchas

    • Reply
      Sue
      April 21, 2019 at 12:55 pm

      Gracias!

  • Reply
    Donna B Oliphint
    March 30, 2019 at 8:28 am

    I couldn’t find how to pasteurize eggs on the site you posted (How to boil eggs). Did I miss something? Also, my favorite way to boil eggs used to be to put them in a pot, add water to 2″ over the top of the eggs, bring to a boil, cover with a lid and set off heat for 15 minutes. Then the cold water/ice bath peeling. Now, it’s the Instant Pot. Have never had a cracked egg, messed up white from the peeling process, or an ugly green ring around the yellow. Plus, the texture of the egg is amazing.

    • Reply
      Sue
      March 30, 2019 at 9:40 am

      Hey Donna, it’s strange, the link changed, so I added a new one. And I boil my eggs the same way, I love the texture!

  • Reply
    Marie Czarnecki
    March 26, 2019 at 4:33 pm

    Sue, how to keep fresh products around when you need them, I have an immersion blender and made “CREAM OF BROCCOLI” soup and OMG it turned out so perfect. Mine is a “CUISINART” I like that product too, and “KITCHEN AID”. i AM AIMING FOR THAT GREAT STAND MIXER. KITCHEN AID. By the way I still cook at 80 young, :).

  • Reply
    Kat
    January 5, 2019 at 3:36 am

    Hi! I love your video! I was wondering what program or app you used to make it. Thank you!

    • Reply
      Sue
      January 5, 2019 at 7:20 am

      Hi Kat, we made this with iMovie.

  • 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
      Marie Czarnecki
      March 26, 2019 at 4:36 pm

      The immersion is the best, get one they are not expensive, go to AMAZON….Anything over $25.00 is free shipping and it comes quick… AMAZON, I believe they are about $40.00 not bad.

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