Homemade Mayonnaise in Two Minutes
Mayonnaise is an emulsion of egg yolk and oil. With an immersion blender it takes two minutes: everything in a narrow jar, the blender lowered to the base and run without moving for 10 seconds, then lifted slowly — the emulsion builds from the bottom up.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Calories
- 160
Shop mayonnaise is full of refined oils and preservatives. The homemade version takes two minutes and four ingredients. The old hand-whisked method is hard work, but an immersion blender makes it almost effortless.
Method
-
1
Room-temperature egg
Take the egg out of the fridge half an hour ahead, or sit it in warm water for ten minutes. A cold egg makes the emulsion noticeably harder to form.
⏱ 10 min -
2
Load the jar
Put the egg, lemon, mustard and salt in a narrow jar only slightly wider than the blender head, and pour all the oil on top at once.
⏱ 2 min -
3
Start without moving
Lower the immersion blender to the base of the jar and run it without moving it for 10 seconds. You will see a white layer forming from the bottom — that is the emulsion starting.
⏱ 1 min -
4
Lift slowly
Raise the blender very slowly while it runs until it reaches the surface, emulsifying the oil as it goes. Lift too quickly and the oil at the top will not emulsify.
⏱ 1 min -
5
Taste
Taste and adjust the salt and lemon. For a thicker mayonnaise, add a little more oil and run it for a few seconds longer.
⏱ 1 min
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Tips that actually matter
- A narrow jar matters — in a wide one the oil disperses and the emulsion never starts.
- The first 10 seconds without moving are the whole secret. Any early movement breaks it.
- If it splits: put a fresh yolk in a clean jar and pour the split mixture into it gradually.
- It keeps a week in the fridge. Because it contains raw egg, use fresh, clean eggs.
People also ask
Why won't my mayonnaise come together?
Either the jar is too wide, you moved the blender too soon, or the egg was cold. Use a narrow jar, run the blender at the base for 10 seconds without moving, and use a room-temperature egg.
How do I rescue a split mayonnaise?
Put a fresh egg yolk in a clean jar and pour the split mixture into it very gradually with the blender running. It comes back completely creamy.
Is raw egg safe?
Use fresh, clean eggs, keep the mayonnaise refrigerated and use it within a week. For young children or pregnant women, use pasteurised eggs.
Cook mode
Homemade Mayonnaise in Two Minutes
-
1
Room-temperature egg
Take the egg out of the fridge half an hour ahead, or sit it in warm water for ten minutes. A cold egg makes the emulsion noticeably harder to form.
-
2
Load the jar
Put the egg, lemon, mustard and salt in a narrow jar only slightly wider than the blender head, and pour all the oil on top at once.
-
3
Start without moving
Lower the immersion blender to the base of the jar and run it without moving it for 10 seconds. You will see a white layer forming from the bottom — that is the emulsion starting.
-
4
Lift slowly
Raise the blender very slowly while it runs until it reaches the surface, emulsifying the oil as it goes. Lift too quickly and the oil at the top will not emulsify.
-
5
Taste
Taste and adjust the salt and lemon. For a thicker mayonnaise, add a little more oil and run it for a few seconds longer.
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