- 1 Large eggsat room temperature
- 1 tbsp Lemon juice15 ml, from about 1/2 a lemon
- 1 tsp Dijon mustard
- ¼ tsp Kosher Saltor more to taste
- 1 Garlicmedium, minced, optional
- 1 cup Vegetable oil240 ml, avocado or canola oil
Need a healthier swap for store-bought mayo? This Two-Minute Mayonnaise is perfect. It’s super fast and easy to make and full of flavor. It’s so good that you’ll want to put it on everything.
In a jar, put one large egg, lemon juice, Dijon mustard, minced garlic (if using), and neutral-tasting vegetable oil. You can use a mason jar into which you can fit an immersion blender or the mixing jar of your blender. A few tips. It helps to have all ingredients at room temperature before you start. Make sure the jar is just slightly larger than the head of the immersion blender. When you start blending, the head of the blender must be firmly pressed against the bottom of the jar. Also, be sure not to move the blender for 20 seconds or until the mayonnaise starts to come together. Then, slowly tilt and move the immersion blender to emulsify the remaining oil. Always blend on high speed and don’t pulse. You can store the homemade mayo in a sealed mason jar in the refrigerator for up to 2 weeks.
To make the Two-Minute Mayonnaise, you will need the following ingredients:
Steps to make Two-Minute Mayonnaise
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.
Adjust for seasoning