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.

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


  • 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.

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 😉


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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  • Reply
    Savory Simple
    June 18, 2013 at 11:31 am

    I was just making deviled eggs yesterday and thinking how much better they’d be with homemade mayo. There’s no excuse with your version!

    • Reply
      Sue/the view from great island
      June 18, 2013 at 3:14 pm

      I know, it’s crazy! I think I’m just going to be whipping up mayo every day for the next few weeks, it’s addictive!

  • Reply
    June 17, 2013 at 11:35 pm

    Is it possible to use a food processor. Haven’t got an immersion blender yet but want too

  • Reply
    Chris Scheuer
    June 17, 2013 at 6:55 pm

    Very cool, I have to try it!

  • Reply
    La Table De Nana
    June 17, 2013 at 8:29 pm

    Me too!

  • Reply
    Bourbon & Pearls
    June 17, 2013 at 4:27 pm

    Amazing, thanks Sue!

  • Reply
    [email protected] is How I Cook
    June 17, 2013 at 4:27 pm

    This looks like so much fun. I’ve done the whisking thing but this sounds so much better. Thanks!

    • Reply
      Sue/the view from great island
      June 18, 2013 at 3:18 pm

      It is so much fun because it’s instantaneous, and the creamy mayo just burbles (is that a word?) up in the jar, so cool.

  • Reply
    Gerlinde in Dallas
    June 17, 2013 at 4:15 pm

    Wow, I had no idea it was possible to make mayonnaise this way. I can’t wait to give this a try!

    • Reply
      Sue/the view from great island
      June 18, 2013 at 3:19 pm

      You’ll have a blast, just remember to have the egg and oil at room temp, and keep the blender at the bottom of the jar until you see the white mayo forming.

  • Reply
    June 17, 2013 at 4:12 pm

    Great idea and pictures. Thanks! We’re having a party at Tumbleweed Contessa and I’d love it of you linked this to What’d You Do This Weekend?

    Love people. Cook them tasty food.
    Linda @ Tumbleweed Contessa

  • Reply
    June 17, 2013 at 3:24 pm

    When you flavor, do you add the lemon and salt before or after you blend?

  • Reply
    Averie @ Averie Cooks
    June 17, 2013 at 2:38 pm

    Best use EVER of an immersion blender! I just gave one away in conjunction with my cookbook last week. Wish I would have known about this- would have told people about it. I need to make this, asap! Step by step pics are super helpful, too!

    • Reply
      Sue/the view from great island
      June 18, 2013 at 3:22 pm

      Mine pretty much sits in the drawer most of the time since I don’t make too many pureed soups, etc, but it earned its keep with this!

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