Why don’t marketers show you this when they sell immersion blenders? This is no Cuisinart or Braun, it’s the cheapest plastic model on the market.
The hours that I’ve wasted, whisk in one hand and slowly drizzling oil in the other, or more likely queuing with my sorry jar of Praise at a store. No more.
The world’s laziest mayonnaise recipe:
Prep time:
Total time:
Yield: 1 cup
Crack an egg into your immersion blender container. Don’t even bother to separate the yolk. Add two teaspoons of dijon mustard, a tablespoon of lemon juice, and a pinch of salt. Pour in 200ml of oil. I’m using canola because I’m being both cheap and lazy; if you’re neither of these things, spend some time researching the various olive oils and making tasting notes. Put hand blender to the very bottom of the container and blend until it thickens into mayonnaise.
Comments
52 responses to “How to make mayonnaise in 20 seconds”
Hi Phil
I had never seen that before, sent the link to my mother who so happened to get a fancy stainless “whizzy stick” as she liked to call it for her birthday.
Wish you were both here……so any beers (no BBQ though).
http://epicbeer.com their IPA is my favourite so far, although I reached for a Emerson’s oatmeal stout instead of a whisky for a post dinner drink the other night.
Chairs
P
[…] Appetite’s post about 20 second immersion blender mayo reminded me that it only takes about 15 minutes to get a cake into the oven with minimal household […]
That’s how my mom showed me to do ! I never did it differently, I just don’t put all the oil in one time. I just make sure all the ingredients are at the same temperature.
Maybe it’s the belgian way ?!?
And by the way, you have a great and interesting blog. Thank you !
[…] Make mayonnaise in 20 seconds. […]
[…] No mayonnaise! I go to start making the sauce, and lo and behold, no mayonnaise. So I made my own. I also bought the wrong thing and did not buy red pepper flakes. So I used ground red pepper […]
[…] ingredient was mayonnaise. And I remembered some guy sharing a great recipe for a quick as hell mayonnaise (er, why does mayonnaise have two n’s? In Dutch it only has one, […]
Well, i’ll be dammned. It’s that easy, is it? Thanks a whole bunch. I didn’t know that at all.
I’m in Canada.
I just wanted to say that I chanced upon this website looking for an easy way to make mayo.
This recipe is AMAZING!! I don’t know why mayonnaise is considered to be so difficult, I followed this recipe…fairly loosely too by the way and voila!!! perfect mayonnaise….THANKYOU!!!!
Hi, thanks for that.I had just chopped stuff for coleslaw and realised I had run out of mayo- qu7ick search on google and hey presto 5 mins later slaw on table!
I don´t think I shall bother buying mayo again!
I’m just wondering firstly how much mayo this makes. And secondly, how long it would last in the fridge.
The recipe makes about a cup of mayonnaise. You probably shouldn’t store fresh mayonnaise in the fridge for more than 5 days.
I’ve used this recipe and others to make mayonnaise and I’ve kept it for longer than a month or even 2 months with no problem. When you think about it, all the ingredients by themselves would last that long. The only thing I found was that after a while it started to separate a little which stirring a bit remedied. There was no bad smell and I continued to eat it.
It’s got raw egg in it. Not more than a week max, I would say.
I had heard about this, and was very pleased how it turned out! I too followed the recipe fairly loosely, just to give me an idea of how to go on. Wrapped!
Thanks a bunch for this! Perfect flavor to the mayo and super easy to make :)
This mayonnaise couldn’t be easier and has a perfect consistency. (Got any more fantastic recipes to share, please?).
One word: perfect! Thank you!!! Mayo 4 ever!
So simple and so delish!
Note to self: make sure immersion blender fits in container! Was fully loaded and ready to go when realized the blender did to fit in the jar. Dumped it in larger container and allowed to settle for a few minutes, PERFECT! Gotta love a sturdy recipe.
Thanks for sharing!
what wattage of an immersion blender do you need? I have one and I think it’s a 100 watt and I tried making mayo only to have it fail. I don’t think I made a mistake with the ingredients, as I have been cooking for 30 plus years. I had a better immersion blender only to lose it during a move, and my daughter gave me hers… I can see why with it being only a 100 watts. So, what’s the verdict? My fault, or do I need more wattage?
Definitely not enough power – but I’m not sure what the minimum wattage that you’d need to make mayonnaise
I bought an Oster 250 watt immersion blender today and voila! Homemade mayo in 20 seconds! I think this basic recipe could be made so many ways with chives, or cilantro, or horseradish… the list goes on and on! Thanks!
You can save failed mayo by taking some additional mustard with a tiny bit of the failed mayo mixture and mixing that together while gradually adding more and more of the old mixture. There’s a video about it on YouTube somewhere. I’ve tried this and it works.
Table spoon ice cold water
Is no one concerned about bacteria? These are raw eggs after all. I realize the chance is remote, but Salmonella is no joke. I love the idea, but wouldn’t it be good to pasteurize the eggs first?
If you don’t know where your eggs come from, then yes.
[…] miles running…thus the 4mi run turned into a 2mi run/2mi walk. Dinner was asparagus dipped in homemade mayo, ground turkey burgers (so easy! though I had too much egg for my turkey poundage they came out […]
Thanks, I used to have a French hand crank mayo maker and can’t find one anymore. I now have the electric wisk and homemade mayo again.
@Uri
Not unless you had a compromised immune system.
Hi – I’ve had this page bookmarked for so long and have finally had an opportunity to try out your recipe for a Eurovision party. I name dropped you on my blog and provided a link back to this one. Thanks for making mayo so easy!
http://tiffinblog.blogspot.com.au/2012/05/eurovision-2012-this-is-holland-park.html
This method worked perfectly, thank you!
Cheers…just found my immersion blender container (husband had pinched it for the bathroom) and remembered that “somewhere” there was a recipe for mayo using an immersion blender. Thanks for being that “somewhere” :)
Ever the sceptic I really did not think this would work. BUT IT DOES. It’s amazing. I used half olive oil and half groundnut oil as I think olive oil is too rich and a little extra lemon juice. Absolutely fantastic. A revelation.
I dont have this appliance, can i use a blender or held held electric beaters?
HOLY SHIT BATMAN!
I saw this so long ago and thought there is no way it could work. I just tried it – and it is AMAZING. Thank you so much Phil! I am never buying mayo again!
I learned this 15 years ago from an immersion blender infomercial.
I would recommend using only the egg yolk because raw egg white is not healthy…while the yoke is fine (unless you’re particularly worried about salmonella, which is very rare).
Found your blog via another site whilst searching for a recipe that would allow one to make organic mayo that tastes like Hellman’s Real Mayo.
This recipe looks amazing and, based on the comments it is. My dilemma is that I don’t have an immersion blender. I DO have an old style Waring blender. Is it just as possible to make good mayo with a blender?
Just saw this while browsing. Check out the videos on YouTube which show a similar technique to prepare Mustard Aioli. Takes about a minute but same technique. Only change is use of EVO instead of Canola oil, and also the addition of anywhere between 3-6 cloves of peeled garlic. Recomends using just the egg yolks at a ratio of one yolk per 1/3 cup of oil. You often get a suggestion to add lemon juice at end of mix and to do so sparingly. Ditto salt. And Gordon Ramsay swears that adding salt onto egg yolks directly has a negative impact on the aioli.
I use a pasteurized egg product for my mayo. You know, like EggBeaters. Other than that, I’ve been doing this for years, and yeah, it’s great.
Thanks for the great tip. I made a salad dressing with your recipe, added some fresh dill, garlic and horse radish. It was perfect.
Just made the most delicious mayo ever!
Tweeked the ingredients just a bit:
Makes slightly more than 1 cup.
1 fresh room temp. egg
1 Tablespoon cold water
1 Tablespoon fresh lemon juice
1 Teaspoon dijon mustard
1 Teaspoon champaign vinegar
7 twists of fresh ground sea salt
A pinch of garlic salt
200ml canola oil
Place ingredients into a clear beaker (came with stick mixer).
Allow to settle (about 45 seconds). Place mixer all the way to
the bottom of beaker. Turn mixer on and pulse for two or three
seconds until egg is well beaten with water, lemon juice, vinegar, mustard and salts then slowly pull mixer up to incorporate the oil.
Used this mayo to top fresh almond crusted salmon patties. Will
try the left over mayo on a BLT for lunch tomorrow! Don’t ever plan
to buy mayonnaise again! Yummy! Yummy! Yummy!
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i make this with fresh local avocado oil. good.
[…] been wanting to make for ages – ‘The World’s Laziest Mayonnaise’ from The Last Appetite. As you can see, I’ve used my best Azerbaijani crockery or as close a proximation as I […]
OH MY GOD! This was so easy &
Perfect!!!!
Couple of pointers. Olive oil for aioli, same recipe + your own preference tastes. As a container if you have one use your Esiyo container, spins up great. Yoghurt and Mayo same container, not at the same time…lol.
This was so easy … I had just tried a batch and ruined it from another source . Had to give this one a try and could not believe how easy it was … Question : Do you think another mustard would work as well ?? Trying to make it sugar free .
I made this last night following this recipe, but substituted extra virgin olive oil (for the canola) and substituted old-fashioned dijon mustard for the dijon and for the lemon juice used not fresh lemons but store bought ‘ReaLemon’ lemon juice from concentrate….I followed the instructions for mixing exactly. We all tasted it (3 of us) and it tasted horrible!!!! Not sure what threw it off!?!?! Can someone enlighten me as to which ingredient(s) could have been the culprit?
It was most likely the extra virgin olive oil that threw the taste off. It can make your mayo taste very bitter. I have tried avocado oil and it works.
Holy cow, it worked. I’ve made mayo several times before in the food processor, but today, for some reason, it failed. I googled “mayonnaise didn’t emulsify” and found this. My ancient Braun immersion blender didn’t come with a container so I used a 2-cup measuring cup. I used mustard I’d made myself, mostly olive oil mixed with canola, lemon, one egg, sea salt, and some freeze-dried garlic.
I had the same experience. I have been making mayonnaise for years in the blender and it is always worked but today it was totally liquid. I googled ” Mayonnaise didn’t thicken” and found this site. I put one room temperature egg in the bottom of a quart jar, and poured my liquid mass from the blender into the jar, put my immersion blender in, and slowly pulled it up. It thickened immediately. A miracle. I am always going to use the immersion blender recipe and method from now on. Thank you!