This is an Easy homemade mayonnaise recipe that actually fits into my chaos filled life. I make it when the lunchbox needs rescuing or when I have three minutes between cartoons and school runs. No weird preservatives. No mystery ingredients. Just an egg, some oil, a squeeze of lemon and a stick blender and you are done.
It is quick. It is forgiving. And it tastes miles better than the jarred stuff. I remember the first time I tried it with Ellie tugging at my sleeve and Muffin barking at the postman. Kitchen mayhem. Still worked. You get thick mayo that holds onto sandwiches instead of sliding off. Simple as that. Actually, scratch that. Simple and satisfying.
In a jar, put 1 egg, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon kosher salt, and 1 minced garlic clove (if using). Pour 1 cup vegetable oil on top and let settle for 15 seconds.
Place the head of an immersion blender at the bottom of the jar. Turn the blender on high speed. Blend, without pulsing or moving the head, for 20 seconds or until the mayonnaise starts to come together. Then slowly tilt and move the head of the immersion blender until the remaining oil is emulsified. Once thick, stop blending immediately.
Taste, then season with more lemon juice or salt if needed.
Use in a salad, a sandwich, or on a burger. Store in a sealed mason jar in the refrigerator for up to 2 weeks.
You do not need fancy gear. A wide mouth jar works best because the immersion blender head fits nicely and it keeps the mess inside. Use a mason jar or a jam jar that you do not mind getting sticky. An immersion blender is the real time saver here. It makes immersion blender mayo that just works every time when you use it properly.
Other small things to have handy are measuring spoons for the mustard and salt, a garlic press if you are using garlic, and a lemon you can squeeze by hand. A small spoon for tasting is useful. The same jar can be the storage jar, which cuts down on washing up. Been there, done that. Less gear equals less stress.
Room temperature eggs help the emulsion form. If the egg is cold it can make the mayo split, so let it sit on the counter while you get everything ready. I always let the oil sit on top for about 15 seconds before I blend. This gives the egg mixture a moment to settle and it helps the blender draw the oil in slowly so the sauce thickens up properly.
Pick a neutral oil like avocado or canola. Homemade avocado oil mayo has a mild, buttery note and it does not fight with lemon or mustard. Olive oil can be too strong for some people, so test it first if you want that flavour. Do not overblend once the mayo is thick. Stop straight away or it can get greasy. Taste at the end and add more lemon or salt if it needs brightening.
If your mayo splits, you can usually fix it. Start with a fresh egg yolk in a clean bowl and slowly whisk the broken mayo into it. A teaspoon of water or lemon juice can help things come together. It is a bit fiddly but it works more often than not. If it does not cooperate, use the broken mix as a dressing where separation does not matter much.
Add a tablespoon of chopped dill or basil after blending and stir it through. Herbs wake everything up and turn plain mayo into something that tastes like a little herb garden. Great with fish sandwiches and potato salads. Start small with picky eaters, then add more if everyone likes it.
Stir in a pinch of cayenne or smoked paprika after you blend for a bit of heat. Whole egg mayonnaise takes the spice well because the egg smooths everything out. A quarter teaspoon is a good starting point. Works brilliantly on burgers and fries.
Use a clove or two of finely minced garlic for an aioli style mayo. Crush or mince it fine so it disappears into the mix and gives a steady garlic hum rather than a punch in the face. If you prefer milder garlic, roast the cloves first for a sweeter, softer flavour.
This is a quick homemade condiment that goes with nearly everything. Slather it on sandwiches to keep them moist, fold it into tuna for a creamy lunch, or use it as a dip for veggie sticks. It is brilliant with fries, where the cool creaminess contrasts the hot crisp. For salads, thin it with a little extra lemon and it becomes a bright dressing.
I like it on burgers, in deviled eggs, and mixed through potato salad. A sprinkle of paprika or chopped chives finishes it nicely. Serve chilled for best texture.
Yes. Avocado and canola are my go to choices because they are neutral. Homemade avocado oil mayo gives a mild, buttery note that keeps the flavour balanced. Olive oil will be stronger and may dominate the mix. Grapeseed works too if you have it.
You can use a regular blender or whisk by hand if you need to. For whisking you must add the oil very slowly at first, drop by drop, until the emulsion holds, then pour in a steady stream. It takes longer than two minutes but it is doable. Stick blender mayonnaise is much quicker though, so if you can, try to borrow one.
If your mayo splits, the quickest fix is to put a fresh egg yolk in a clean bowl and slowly whisk the broken mayo into it. Go slowly and it should come back together. A teaspoon of water or lemon juice helps if it feels too thick. Patience is important here.
Use pasteurized eggs if you are worried about salmonella, especially with little ones around. I use pasteurized eggs when Ellie helps to avoid any risk. Store the mayo in the fridge and use within two weeks.
It is best to add chopped herbs or spices after blending so you do not disrupt the emulsification. Stir them in and taste as you go.
This Two-Minute Mayonnaise recipe is as simple as it sounds and tastes so delicious. Try making this recipe soon, and let us know what you think in the comments below. We love hearing from you!
I adore homemade sauces!
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