2-Minute Homemade Mayonnaise
This incredibly quick and easy homemade mayonnaise recipe uses an immersion blender to create a rich, creamy, and additive-free condiment in just two minutes, perfect for those seeking a healthier alternative.
For 16 servings
Gather all ingredients and ensure your egg is at room temperature. Select a tall, narrow jar (like a wide-mouth pint jar) that just fits the head of your immersion blender.
Crack the room temperature egg directly into the bottom of the jar. Add the fresh lemon juice, Dijon mustard, fine sea salt, and black pepper. Carefully pour the neutral oil on top; it will layer over the other ingredients.
Allow the mixture to settle for approximately 30 seconds. This crucial step lets the egg and other emulsifiers sink to the bottom, ready for initial emulsification.
Insert the immersion blender all the way to the bottom of the jar, ensuring the blender head completely covers the egg yolk and other bottom ingredients. Turn the blender on high speed and hold it perfectly still for 15-20 seconds. You will observe a thick, white, stable emulsion forming at the very bottom of the jar.
Once a stable emulsion has formed at the bottom, slowly and steadily lift the immersion blender upwards through the oil. This process should take another 10-15 seconds, allowing the emulsified mixture to incorporate all the remaining oil.
Once all the oil is incorporated and the mixture is thick, creamy, and uniform, turn off the blender. Scrape down the sides of the jar if necessary and give it a final stir with a spoon.
Taste the homemade mayonnaise and adjust seasoning with more salt, pepper, or lemon juice if desired for your perfect balance of flavor.
Transfer the finished mayonnaise to an airtight container and refrigerate immediately. It will thicken slightly more as it chills.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Room Temperature Ingredients are Key: Ensure your egg is at room temperature. Cold eggs are harder to emulsify and can lead to a broken mayonnaise.
- 2Choose Your Oil Wisely: A neutral-flavored oil like sunflower, grapeseed, or light olive oil works best. Extra virgin olive oil can be too strong and bitter for some palates.
- 3The 'Still Start' Method: The success of this recipe hinges on keeping the immersion blender still at the bottom until a thick emulsion forms. Don't move it too soon!
- 4Storage: Homemade mayonnaise contains raw egg and no preservatives, so it should be stored in an airtight container in the refrigerator and consumed within 5-7 days.
Adapt it for your goals.
Spicy Mayo
Add 1/2-1 teaspoon of sriracha or your favorite hot sauce to the ingredients before blending for a fiery kick.
Herb MayoHerb Mayo
Blend in 1-2 tablespoons of fresh, finely chopped herbs like chives, parsley, or dill after the mayo is fully emulsified for a fresh, aromatic twist.
Garlic AioliGarlic Aioli
Add 1-2 cloves of minced garlic (or roasted garlic) to the jar with the other ingredients for a rich, garlicky aioli.
Why this is on our healthy list.
No Unwanted Additives
Homemade mayo allows you to control all ingredients, avoiding added sugars, artificial preservatives, and unhealthy oils often found in commercial brands.
Healthy Fats
Using quality oils like avocado or sunflower provides beneficial monounsaturated and polyunsaturated fats, supporting heart health and satiety.
Keto & Low-Carb Friendly
Naturally low in carbohydrates and free from added sugars, this mayonnaise is an excellent condiment for ketogenic and low-carb diets.
Frequently asked questions
This usually happens if the ingredients (especially the egg) are too cold, or if the immersion blender was moved too quickly from the bottom before a stable emulsion formed. Try again with room temperature ingredients and ensure the blender stays still at the bottom initially.
