2-minute Homemade Mayonnaise
This mayonnaise is not just incredibly simple to make but it uses 5 ingredients (with optional add-ins) and comes together in 2 minutes!
Servings: 16 tbsp
Calories: 126kcal
Equipment
- Immersion Blender or Food Processor
Ingredients
- 1 medium egg (room temp)
- ¼ tsp Himalayan salt
- ¼ tsp ground black pepper (optional)
- ¼ tsp Garlic Powder (optional)
- ¼ tsp onion powder (optional)
- 1 pinch cayenne pepper (optional)
- 1 tsp raw cane sugar (finely ground) (optional)
- 1 tsp stone ground mustard
- 1 tbsp fresh lemon juice
- 2 tsp distilled white vinegar
- 1 cup extra light olive oil (or any neutral oil of your choice)
Instructions
Using an Immersion blender:
- Add all ingredients into a bowl or container starting with the egg first, followed by the spices, lemon juice, vinegar, and end with the oil.
- Place your immersion (stick) blender all the way down into the ingredients ensuring that the egg yolk is covered and blend for 5 sec. Continue blending as you lift the stick blender to fully incorporate the oil. Blend for another 5-7 seconds until it completely emulsifies and all ingredients are incorporated.
Using a food processor:
- Add all ingredients except the oil into the food processor and blend until combined for about 15 seconds.
- Slowly and steadily begin to stream in the oil while still blending for 2-3 minutes until the mixture emulsifies to the desired texture.
Storage:
- Once made, pour your mayonnaise into an airtight container and allow it to sit at room temperature for 2-4 hours to allow the acid in the sauce to kill any potential bacteria, then refrigerate it for up to a week.
Notes
- I highly recommend using fresh pasture-raised eggs, as doing so provides not only quality and added nutritional content, but it improves your mayonnaise's shelf-life and significantly reduces the chances of bacteria like salmonella.
- I enjoy a well-flavored mayonnaise so I add in small touches of spices. The addition of these spices are optional so feel free to adjust to suit your taste.
- For a thicker mayo, use just under 1 cup of oil.
- If your mayo has thinned out too much, blend or whisk in 1-2 tbsp of hot water. This will help the egg to "cook" a little and will result in your mayo thickening up.
- If after using the immersion blender there's some residual oil that hasn't been fully blended, simply stir/fold it in.
Nutrition
Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg