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.
Servings: 1 cup
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.
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: 1 Tbsp · Calories: 128 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 14 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 4 mg · Potassium: 4 mg · Sugar: 1 g · Vitamin A: 15 IU · Calcium: 2 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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