Homemade Mayonnaise in 30 Seconds

Homemade Mayonnaise In 30 SECONDS - For this easy recipe you only need: 5 ingredients, an immersion blender and a jar!

Mayonnaise is notoriously difficult to make. You start by whisking the egg yolks, a bit of mustard and lemon juice or vinegar. Then you pour in the oil  in a thin stream as you continue to beat rapidly. If you pour in the oil too fast  you will end up with a curdled, oily mixture.

The easiest solution? Use a hand blender and in 30 second you will have a creamy and delicious homemade mayonnaise. Seriously, no joke!

You only need 5 ingredients, an immersion blender and a jar. Use a tall and narrow jar, with the opening that’s just wide enough to accommodate your immersion blender. You can use the same jar to make and store the mayonnaise. Make sure that the oil and egg are cold from the fridge.

I don’t eat mayonnaise every day but there are some recipes that would not be the same without it: chicken salad, egg salad, coleslaw, deviled eggs, burgers, etc.

Making your homemade mayonnaise is a much healthier option since there are no preservatives and other chemicals used in the  store-bought mayo.

Try this recipe and I bet you are never gonna buy mayonnaise ever again!

homemade mayonnaise in 30 seconds
Print
5 from 9 votes
Homemade Mayonnaise in 30 Seconds
Prep Time:
5 mins
Total Time:
5 mins
 
Author: As Easy As Apple Pie
Course: Condiment / Spread
Servings:1 cup

You can have a creamy and delicious homemade mayonnaise in 30 seconds. It's easy, you need 5 ingredients, an immersion blender and a jar!

Ingredients
  • 1 egg cold from the fridge
  • 200 grams (3/4 cups+ 2 1/2 tablespoons) sunflower oil cold from the fridge
  • 2 tablespoons white wine vinegar or lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon Dijion mustard optional
Instructions
  1. Put all the ingredients into a tall, narrow container. I used the one that came with my immersion blender. Follow this order: egg (be careful not to break the yolk), oil, white vinegar, salt, Dijion mustard.
  2. Insert the immersion blender and push it all the way to the bottom of the jar.
  3. Turn it on at the highest speed and DO NOT move the blender for 10 seconds.
  4. Almost instantly the mixture will begin to emulsify and look like mayo. Now you can move the immersion blender up and down to incorporate any oil that is sitting on the top.
  5. Your homemade mayonnaise is ready. Keep it refrigerated and use it within one week.
Nutrition Information
Amount per serving (1 tablespoon) — Calories: 102, Fat: 11g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 45mg

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

Homemade Mayonnaise In 30 SECONDS - For this easy recipe you only need: 5 ingredients, an immersion blender and a jar!

53 comments on “Homemade Mayonnaise in 30 Seconds”

  1. I have been terrified of making mayonnaise for the very reason you describe, making sure it stays smooth and not a clumpy oily mess. I am going to have to give your version a try and over come my fear. Thank you.

  2. Homemade mayonnaise in 30 seconds?! WOW I have to try the recipe.. thanks for sharing it Elena!

  3. I was wondering why we need to be careful not to break the yolk since whizzing it with the immersion blender and the rest of the ingredients will surely do the job anyway.

    • When you make mayonnaise with the traditional method, you start by whisking together the egg, mustard and vinegar.Then you add the oil in a thin steady stream. With the hand blender, the blades are in direct contact with the egg, vinegar or lemon juice and mustard. As the emulsion forms the blender motion creates a vortex that gradually pulls the oil down into the mixture a little bit at a time (replicating the slow oil-adding process). So you break the yolk only when you put the blender stick in the jar and turn it on. Does it make sense?

  4. can this be doubled?

  5. Have you used olive oil instead of sunflower oil?

  6. How much mayo will this be? a full jar, etc?

  7. Is 13 grams = to a tablespoon?

  8. Can you do this in a regular blender or a food processor?

  9. CAn vegetable oil be used instead of sunflower oil?

  10. Can we do this with egg yolks only will it still work. Desperate to get rid of store bought mayonnaise that lasts forever in the fridge – that just cant be good for you….

  11. I just have to tell you I am loving your website! I moved to Italy about a year ago and have been forced to make everything from scratch since I can’t find things at the store that measure up to the brands I am used to… that is unless I am cooking Italian food. Which let’s face it I have stopped making in lieu of the fact that I can get amazing home cooked Italian basically everywhere. BUT i have been missing mexican food and other condiments/seasoning packets that I can’t find here. Your website has been so helpful and I am now thinking that I will make everything from scratch when I move back to the US because it just tastes so much better anyway!

    Thanks so much!

    • Andrea, that’s exactly how I felt when I moved to Bahrain…and homemade is always better, anyway 🙂
      I hope you will enjoy my recipes and if you have any question don’t hesitate to contact me. 🙂

  12. I made mayor with your recipe, but I added garlic, black pepper and little horseradish. It was good.
    Thanks for basic recipe.

    • That sounds so good, Irina! 🙂

    • When I was young, we could buy something called “sandwich spread” that was on the shelf beside the Mayo and Miracle whip. It was a reddish yellow and had some sort of relish added in. I don’t think that it was Kraft.

  13. Oh my goodness ! !! How easy and fast! Loved the flavor!! Thank you for this wonderful recipe ! !

  14. I tried this. The texture was perfect. Unfortunately, I used olive oil and the taste was awful. I used olive oil and lemon juice – it was bad. Then I used olive oil and vinegar and it was a little better, but still not good. I was trying to use a healthier oil but I will need try something else, maybe avocado oil? The process was amazingly easy and the texture was perfect.

    • I think avocado oil will work well. I’ve tried it as well with olive oil, and I didn’t like the taste.
      Please let me know how it goes 🙂

  15. I just got done making your mayo. I loved how easy it was to make and I loved it. My son said something was missing the pow the lemon gives it. Next time I’ll do half vinegar and half lemon. My go to recipe for Mayo from now on.

  16. Sure was amazed at how quick and fast so very good

  17. I just did a Japanese mayo using 70gm toasted sesame oil and 130gm sunflower oil. The flavor is outstanding! Thank you for posting this.

  18. I’m so angry about this. All of the wasted eggs. All of the wasted oil. All of the wasted TIME. I’ve used a stand mixer, a food processor, a blender, and even whisked by hand. Hours of mixed, inconsistent results and cleaning up oil splatters.

    When all I had to do for perfect mayo was pull out my immersion blender and a wide mouth mason jar. Sigh. Live and learn. Thank you SO MUCH for this recipe; it works perfectly. I added more vinegar and salt to suit my taste. No more store bought mayo… But I’m still frustrated that it’s seriously THIS EASY after I tried for SO LONG to make homemade mayonnaise with my extra eggs lol. Good Lord.

  19.  You said this recipe calls for egg yolk only. It does not say that in the recipe.  It says one egg straight from the refrigerator not one egg yolk.  Now I’m confused…. 

  20. Crazy Easy, Crazy Good!!!
    Thank You!

  21. I love adding mayonnaise to my scrambled eggs before frying them. I keep running out of mayonnaise because of this, but I will make a big container of mayo and maybe share some to my friends. Thank you so much for sharing this, Elena!

  22. The recipe says it makes 1 cup. When you list the nutrition, are you talking about the whole cup as the serving size or a lesser amount? I have to limit my fat intake.

  23. You must only post the positive comments and since you have ads on your website, I am guessing a negative comment would not give you web traffic. I followed this to the letter and it did not work at all. And it is really irritating to see the stock photo picture of mayo that this would look nothing like even if the recipe worked. With the yolks, this would have a hint of yellow….certainly not bright white.

    • No, I do not approve only positive comments as you can see. 🙂 I am sorry the recipe didn’t work out for you. Several people made the recipe successfully.

      By the way, I do not use stock photos, I take all the picture after I make the recipe. My eggs have a pale yolk, that’s why the color is not bright yellow.

      I hope this clears all your doubts!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.