Who would have thought you could make mayonnaise without slowly drizzling the oil in drop by drop? Well, with this recipe for one-minute mayonnaise, you can make the creamiest mayonnaise in seconds. All you will need is an electric stick blender and a few simple ingredients, and you are good to go!
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Easiest ever mayonnaise
If you try this recipe for one-minute mayonnaise, I can practically guarantee that you will never buy another bottle of mayonnaise again.
And what’s more, with a few additional ingredients you can turn this one-minute mayonnaise into a delicious garlic aioli, or a bowlful of tangy tartare sauce (both recipes included below).
This is one of those recipes that when you read it, you wonder why you never thought of it before!
One-minute mayonnaise is specifically designed to be made with a stick blender (or immersion blender). You can mix it in the container that came with your blender, in a wide-necked glass jar or even in a small mixing bowl.
But you do need to use a stick blender. Don’t try and make this in a normal food processor, it won’t work. I think it has something to do with the shape of the stick blender head that completely covers the egg yolk, combined with the high speed of the blades that causes the egg and oil mixture to emulsify almost instantaneously.
The trick is to put all the ingredients into your container, and then cover the egg with the head of the stick blender. Hold the stick blender in place, switch it on and marvel at how all the ingredients turn into mayonnaise in less than one minute. It’s that easy.
And what you get is a bowl of creamy mayonnaise that can be used for spreading on sandwiches, making your favourite potato or pasta salad, making a tasty dip or even just eating by the spoonful out of the jar. It’s that good.
Let me show you.
What you will need
You will need a stick or immersion blender and a suitable container. As I mentioned above, the container can either be the container that came with your blender, a wide-mouth mason or kilner jar or even a small mixing bowl that is deep and narrow enough for the ingredients to fully cover the head of your stick blender. I used a small mixing bowl, which you will see in the process shots below.
This recipe makes just over one cup of mayonnaise.
**You can get the complete list of ingredients and full instructions to make your own one-minute mayonnaise on the printable recipe card at the end of this post**
Oil – this should be a neutral-flavoured oil such as sunflower, rapeseed or canola. Don’t use olive oil – the flavour will be too strong. I used rapeseed.
Dijon mustard – this adds a slight tang to the mayonnaise. You should start off with my recommended amount (see recipe card below) and once you’ve made the mayonnaise, you can taste and add extra if necessary. I haven’t tried making this mayonnaise with stronger mustard (such as English mustard) but that doesn’t mean you can’t. Just adjust the mustard according to your own taste.
Lemon juice and vinegar – these add a tanginess and help cut through the richness of the oil and egg emulsion. If you find your mayonnaise isn’t tangy enough you can stir in a few more drops of either once you’ve tasted it. You can use any white vinegar, but I wouldn’t use brown malt vinegar.
Egg – mayonnaise is made with raw eggs, so if you are worried about salmonella I would recommend you use eggs that have been pasteurised. Eggs that are pasteurised have been heated to 60 degrees C / 140 degrees F, which is a temperature high enough to kill off any harmful bacteria, but not hot enough to actually cook the eggs. 90% of all British eggs produced in the UK carry the Lion stamp of approval so you know they are safe to eat.
Salt – to your own taste.
What to do
Place all the ingredients into a small mixing bowl, which should be deep enough for the holes on your stick blender to be completely immersed. Take care not to break the yolk.
Place the head of your stick blender over the egg yolk.
Turn the blender on (if you have multiple settings, select the highest one) and blend for a few seconds, moving the blender around to incorporate all the oil until thick and emulsified.
Taste the mayonnaise and adjust the flavour to your own taste by either adding extra salt or mustard, or a few drops of lemon juice and/or vinegar if necessary.
Once the mayonnaise has thickened, do not continue to blend or you run the risk of over-blending which may result in the mayonnaise splitting. When adjusting the flavourings, stir them in gently with a spoon or a spatula.
Use immediately, to prepare your favourite salad, or transfer the mayonnaise to a jar and store it in the refrigerator until you are ready to use it.
You can also make one-minute mayonnaise in a mason jar in the same way.
Place all the ingredients into a jar wide enough to enable your blender to fit inside.
Blend on high speed until thickened.
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One-minute mayonnaise FAQ
To make a simple aioli, add 2 cloves of finely minced garlic or a teaspoon of garlic paste to the ingredients before blending. You may also like to swap out the sunflower oil for good quality, mild-flavoured olive oil.
Prepare a batch of mayonnaise (as per this recipe) and then stir in the following:
– 1 tablespoon of capers
– 1 small finely chopped shallot
– 1 to 2 tablespoons of finely chopped gherkin
– 1 tablespoon of finely chopped parsley
You may also like to stir in an extra teaspoon of vinegar or lemon juice for additional tartness.
No, freezing will cause the mayonnaise to split.
You can store this one-minute mayonnaise for up to a week in a covered container in the refrigerator.
It is called one-minute mayonnaise because it only takes one minute to make 🙂
If you would like to find out more about pasteurising eggs, you might find this Wikihow guide on how to pasteurise eggs helpful.
Save for later
If you would like to try your hand at making one-minute mayonnaise, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Here are some recipes that use mayonnaise that you may like to try:
- Egg and asparagus salad – freshly steamed asparagus and hard-boiled eggs combined with creamy mayonnaise.
- Poor man’s crayfish – a simple appetiser made with tuna and Marie Rose sauce
- Salmon and red pepper pasta salad – a delicious pasta salad made with canned salmon combined with roasted red peppers and sweetcorn.
- Orzo pasta salad – tender orzo pasta mixed with mushrooms, pickled gherkins and German sausages.
And this recipe for how to make mayonnaise shows you the traditional method.
(Click the stars to rate this recipe)
- 1 cup / 240 ml neutral-flavoured oil sunflower / canola
- 2 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1 – 2 teaspoons white vinegar
- 1 large egg
- ½ teaspoon salt
- Place all the ingredients into a small mixing bowl, which should be deep enough for the holes on your stick blender to be completely immersed. Take care not to break the yolk.1 cup / 240 ml neutral-flavoured oil, 2 teaspoon Dijon mustard, 2 teaspoons lemon juice, 1 – 2 teaspoons white vinegar, 1 large egg, ½ teaspoon salt
- Place the head of your stick blender over the egg yolk.
- Turn the blender on (if you have multiple settings, select the highest one) and blend for a few seconds, moving the blender from side-to-side to incorporate all the oil until thick and emulsified.
- Taste the mayonnaise and adjust the flavour to your own taste by either adding extra salt or mustard, or a few drops of lemon juice and/or vinegar if necessary.
- Once the mayonnaise has thickened, do not continue to blend or you run the risk of over-blending which may result in the mayonnaise splitting. When adjusting the flavourings, stir them through gently with a spoon or a spatula.
- Use immediately, to prepare your favourite salad, or transfer the mayonnaise to a jar and store it in the refrigerator until you are ready to use it.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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