This one minute mayo whips up into a dreamy, creamy emulsion, perfect for slathering on everything. And the magic happens with just a jar and an immersion blender, which means there’s no need to haul out any heavy appliances or do a lot of dishes.
CAN I USE OTHER OILS?
While we love the grassy flavor of olive oil, we realize it’s not for everyone. Use the lightest tasting olive oil you can find or if you’re really not fond of the flavor of olive oil, you can substitute part or all of the oil with a mild vegetable oil.
One Minute Mayonnaise
- Quick Glance
- 5 M
- 5 M
- Makes 20 tablespoons | 1 1/4 cups
Special Equipment: Immersion blender
In a tall, wide-mouthed pint-size mason jar or similar container, combine the olive oil, egg, mustard, lemon juice, and salt. Let the ingredients settle while you plug in your immersion blender.
Place an immersion blender in the liquid in the jar, directly over the egg yolk. You want the immersion blender to be at the bottom of your jar. This is very important. Do not attempt to plunge the immersion blender into the oil while it is running. You will not make mayo. Trust us. We’ve tried.
Blend, without moving the blender, for 5 seconds to begin to emulsify the oil and egg, then very slowly move the blender up and down until the oil and egg are fully emulsified, about 30 seconds more.
Taste, and add a dash more lemon juice, if desired. Cover and store in the refrigerator for up to 1 week.
Recipe Testers' Reviews
This one minute mayo is fast, fool-proof, and ridiculously easy. This works so well and gives you silky, luscious homemade mayo in minutes. Definitely the stuff of aioli dreams!
My total time was 4 minutes and all of it was hands on. Large eggs are standard at 50g and my Dijon weighed 6g. Couldn’t get a weight on the salt (too light) but it was Diamond kosher brand. I actually used my Pyrex glass 2-cup measuring cup and it worked perfectly. I measured the oil out and then added the ingredients to it and whizzed it up! No extra dish.
In step 2 it says to turn the blender on. I wasn’t sure if they wanted high or low speed so I went with low speed. It worked and the timing is accurate.
I got 1 ¼ cup of mayo as the final yield. It was quite good! I ended up adding 3/4 teaspoon more lemon juice to give it a bit more zing. This was so ridiculously easy and I love the results. Easier and less messy than making it in the food processor. This will be my go-to method from now on.
Wow, who knew you could whip up some one minute mayo with an immersion blender. I love how easy and quickly it came together. I appreciated an alternative to the slow drip of the oil into a food processor or blender, making this a much easier method for making the base of a red pepper or garlic aioli. And being able to make it in a jar that you can store it in, saves cleanup too!
The olive oil flavor turned out to be a little too pronounced for my liking, however. And I like olive oil; I guess just not in my mayo. I tried it in an egg salad, which certainly masked the flavor of the olive oil, so it didn't go to waste. In the future, I'll be using a more neutral oil to satisfy my palate.