One Minute Mayonnaise

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.

A small dish filled with one minute mayo on a white cloth with a knife lying beside it.

I’m gonna be honest. This recipe was in my last cookbook. This recipe is on my website. And this recipe is in this cookbook. Can you guess why? Because it’s that good! It’s a game-changer. This olive oil-based mayo can be used as a creamy base for so many dressings, dips, and sauces, you’re definitely going to want to keep it handy. As an added bonus, it’s so fun to make!–Michelle Smith


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
  • (3)
  • 5 M
  • 5 M
  • Makes 20 tablespoons | 1 1/4 cups
5/5 - 3 reviews
Print RecipeBuy the The Whole Smiths Real Food Every Day cookbook

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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.

Tester tip: If your immersion blender has multiple speeds, use low speed for emulsifying your mayo.

Taste, and add a dash more lemon juice, if desired. Cover and store in the refrigerator for up to 1 week.

Print RecipeBuy the The Whole Smiths Real Food Every Day cookbook

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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.


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  1. 5 stars
    This is amazing. It is really a game changer. I would often not make mayo due to the time, cleanup etc when I was in a rush but this makes all the difference in the world. You always come up with the best recipes. So glad I joined. Best move ever!

    1. Thanks, Cathy! We’re delighted to have you here. Can’t wait to hear what you try next.

  2. I’ve just discovered this method myself very recently. I was skeptical because I’ve tried food processor mayo and the speed and heat produced a very bitter product. But I saw a video and had to give it a try and, low and behold, silky tasty mayo in a flash.

    I must say, I prefer French style with a couple yolks instead of a whole egg. I like to add some of Penzey’s Foxpoint seasoning (chives and green onion) as well.

    This method also works for a vinaigrette that will remain emulsified for weeks!

  3. In the accompanying photo at the top of the page it looks as if all of the oil was not incorporated. Or did it separate out?

    1. Around the edges, Rita? I think that’s just a shadow. Our testers found that all the oil incorporated with no separation.

      1. Thanks for your reply, Angie. Yes, around the edges of the mayonnaise in the bowl. I doubt that there would be a shadow on both sides, but maybe it’s just my eyes.

        1. That’s a good point, Rita. It is hard to tell, but we certainly didn’t have any issues with separation.

          1. I didn’t think there would be either. I’ve used the exact same method for many years and never had a problem with separation or breaking either.

            On a side note, I usually double the recipe with great success. Also, the mayonnaise keeps, refrigerated, for a lot longer than a week, but I see the need for caution because of the raw eggs.

            Perhaps the acid in the mix helps preserve the mayonnaise? An interesting idea to pursue some time. I’ll have to check to see if McGee has anything to say about that.

          2. I do double batches too. It takes me a month or more to use it up but it keeps beautifully in the fridge.

          3. Thanks, Rita! Great to know about the doubling. You might be on to something with the acid preserving the eggs, but as you say, we toe the party line when it comes to fresh mayonnaise, out of an abundance of caution.

          4. Who’s to argue with the party line? 🙂 Safety first. Interesting discussion though. Thank you for taking the time.

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