Homemade Mayonnaise in 30 seconds
User Reviews
3.3
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Prep Time
1 min
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Total Time
1 min
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Servings
1 cup
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Calories
128 kcal
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Course
Condiments
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Cuisine
American
Homemade Mayonnaise in 30 seconds
Description
This method requires placing one whole egg and mild oil such as safflower or canola oil into a jar slightly wider than the immersion blender head. Blending starts at the bottom until the mixture thickens, then the blender is moved upward to fully emulsify the mixture. Timing and jar size are important to form a stable emulsion and avoid the mayo 'breaking.'
The finished mayonnaise should have a creamy texture and thick consistency. The speed and simplicity of this method make it accessible for home cooks who want fresh mayonnaise without elaborate tools.
You can flavor the base mayonnaise by adding acidic or savory ingredients such as lemon juice and mustard, creating classic mayonnaise variations. The mayonnaise should be stored in the refrigerator and is best used within one week for freshness and safety.
Ingredients
- 1 egg use pasteurized for safety at room temperature, whole
- 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
- Use a jar with a diameter that fits your immersion blender closely to help create a proper emulsion.
- If the mayonnaise does not thicken, adding an additional egg can help achieve emulsification.
- For classic flavor, add the juice of half a lemon and a teaspoon of mustard to the ingredients before blending.
- Store homemade mayonnaise in the refrigerator and consume within one week for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 128kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 4mg | 0% |
| Potassium | 4mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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