Once you try this recipe for 2-minute Homemade Mayo you’ll never buy it at the store again!
Mayonnaise just isn’t a good-looking condiment. The texture is globby, it doesn’t smell very good and doesn’t even have much color. Even your run-of-the-mill yellow mustard is a helluva lot sexier than globby, white mayo.
But, oh…its mellow, lemony flavor can transform a sandwich without much effort at all. And that is sexy.
I’ve known quite a many mayonnaise hater in my time. People seem to either love it or hate it, and the ones who hate it seem to be firmly in the ketchup camp. Meh, ketchup is all right, I’ll add some to my burger or fries every blue moon. But I would much rather go the mayonnaise route.
Especially when that mayonnaise is homemade.
If you never tasted the difference between purchased and homemade mayo, you have really been missing out.
Not only does it taste so much better – creamier with a fresh, subtle lemon flavor – it takes just two minutes to make! I’ve been making it for years (disclaimer: I do still keep some Hellman’s around just in case I’m out of eggs or oil) but only recently started using the stick blender method that this recipes uses.
All you do is throw a few ingredients into a high, narrow cup, let them settle for 30 seconds and blend for 10. It takes more time to separate the egg than anything else.
And if you’re taking the time to make a superior sandwich, egg or potato salad or simply want something better for your hair, then why not take the extra two minutes and make superior homemade mayonnaise, too?
Besides, I have a terrific summer corn recipe coming up using homemade mayonnaise that will knock your socks off. So have your homemade mayo ready!
A couple of notes of caution:
One, this recipe contains raw eggs. Opinions vary as to whether it’s considered safe but there are many articles on the topic and I encourage you to do your own research before making this decision. I personally eat raw eggs but that doesn’t mean it’s the right decision for you.
Second, be sure to follow the instructions in this recipe exactly or the oil and eggs may not emulsify. Just be sure you let the ingredients settle and place the hand blender at the very bottom of the cup (I make sure it’s even touching). If you do these things, the recipe should come together beautifully.
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1-2 teaspoons dijon mustard
- 1 cup vegetable or canola oil (olive oil will be too strong)
- 1/2 teaspoon kosher salt
- Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won’t work if it’s too wide).
- Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
- As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
- Store in a sealed container in the refrigerator for up to two weeks.
You must follow the instructions exactly for this to work (ie. making sure to place blender head at the very bottom of the cup, then turning it on).
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 73mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g