Five Minute Mayo

This recipe for five minute mayo is so easy and delicious, you’ll be wondering why you ever bought mayo at the store in the past. Also, it’s fast. I called it 5 minute mayo, but that’s only if you’re moving really slowly. You can have it made in 2 minutes if you move with a purpose!

Once you taste this mayo, you’ll find it hard to believe that it only has six ingredients!

One of my favorite things about cooking is changing people’s minds about foods they once disliked. I’ve converted many brussel sprout haters into brussel sprout lovers with both my Roasted Balsamic Brussel Sprouts and my Chili Roasted Brussel Sprouts.

Now I’m coming after the mayonnaise haters. Even if you’re not a hater of mayonnaise, but you don’t really feel strongly about it one way or the other – this five minute mayo recipe is going to change that.

You’re going to want to put it on ALL THE THINGS. Don’t believe me? Try it.

You know how in France, the French dip their french fries in mayo? I always thought that was weird, until I ate this mayo. Then I understood. They do this because they are dipping them in the most delicious thing ever, not store bought mayo with a million ingredients you can’t pronounce, none of them good for you.

Have you ever looked at the ingredient label for mayonnaise that you buy in the store? It’s truly gross. They try to make you think with labeling (“olive oil mayo” and “avocado oil mayo”) that they’re making it healthy. False. They’re putting a dash of their claimed ingredient in, but keeping it full of soybean and other partially hydrogenated oils as well as a bunch of other chemicals you can’t pronounce.

I promise, if you make this mayo, you’ll toss whatever you’ve got in your fridge in and never look back. It’s that delicious! The recipe is a variation of a few recipes I’ve tried over time. They’re all going to have the same basic ingredients (egg, oil, spices) but this is my favorite combo so far.

Secrets to Success with Five Minute Mayo

• Be aware of the science involved. Mayonnaise is an emulsion, so all the ingredients have to be the same temperature before making. This is ESSENTIAL – if you skip this step, you’re going to have failed mayo, which is basically white oil. Not delicious.

• Use an immersion blender. This is what makes this recipe so easy.

• Start with the immersion blender in the bottom of the jar until the mayo starts to thicken, then slowly pull up and down.

• If you only have a regular blender or food processor, then you’ll need to keep the blender running and pour the oil in, in the smallest possible stream you can muster, until it’s all gone. (I can tell you from experience, this takes more time out of your life than necessary – just get an immersion blender and whip it up in 2 minutes!)

Ways to Use Your Five Minute Mayo

Once you’ve made your mayo, don’t think of it just as mayonnaise.

You can use it for so many different things, including:

• homemade ranch dressing
• buffalo chicken casserole
• buffalo chicken stuffed sweet potatoes
• deviled eggs
• mediterranean tuna salad

I also use it as salad dressing by itself, especially on a “BLT” salad – mixed greens, bacon, and tomatoes with mayo for dressing. It’s really just the sandwich without the bread!

Troubleshooting Your Five Minute (Failed) Mayo

Sometimes I hear from readers who tried to make this recipe, but their mayo didn’t come together, and they were left with a jar of oil. So what went wrong?

Typically this is one of two things:

1. All your ingredients were not the same temperature. I have had this recipe fail on me when I left the egg on the counter and the oil in the pantry, because the temperature in the pantry turned out to be different than the kitchen. Best bet? Put them all on the counter together in one spot for a couple of hours, then come back and whip up some mayo!

2. You tried to use a blender or food processor, but didn’t drizzle. Drizzle fo shizzle! If you don’t have an immersion blender, you have to have a steady hand and about 20 minutes. You start with everything but the egg in the blender or food processor, and pour the oil while it is running, in a teeeeeeeennnny tiiiiiiiiiny stream. Eventually you will hear the sound the machine is making change and the consistency will look different. KEEP DRIZZLING until all the oil is gone, then stop.

How to Fix Failed Mayo

Ugh. You just put like $10 worth of avocado oil into a jar to make mayo, and it failed. Wait! Don’t throw it out! We can salvage it.

• Pull out another egg, and separate yolk from white. Save the egg white for another use.
• Set the yolk out to come to room temperature, or the same temperature as the failed mayo.
• Once both are the same temperature, try again, using the failed mayo instead of a new batch of oil.
• As long as you follow the instructions above for how to properly drizzle and combine, you should see this new batch become mayo for you.

4.56 from 9 votes

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Five Minute Mayo

Prep Time

5 mins

Total Time

5 mins

 

A quick and delicious recipe for homemade mayonnaise. One taste and you'll never buy mayo at the store again! 

Course: Condiment

Servings: 24 servings

Calories: 111 kcal

Author: Jessica Scully

Ingredients

• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon mustard powder
• 2 Tablespoons lemon juice
• 1 teaspoon vinegar (I prefer apple cider or white wine)
• 1 1/4 cup avocado oil

Instructions

1. In a wide-mouth mason jar, combine the egg, salt, mustard powder, lemon juice, and vinegar.
2. Measure oil out into a separate measuring cup.
3. Set both side by side on the counter and bring to room temperature (at least an hour, preferably two. Or, do what I do, and leave it all day and come back to it right before bed.)
4. Place your immersion blender all the way at the bottom of the jar and pulse once or twice. Add 1/4 cup of the oil and pulse once or twice more.
5. Add the remaining oil and continue to run/pulse the immersion blender until a thick mayo forms. This should take less than a minute!
6. Store in the fridge in a closed container for up to two weeks.

Recipe Notes

One batch of mayo makes about 1 1/2 cups total. 

 

If your mayo isn't coming together, you have 1 of 2 problems:

 

1. Your ingredients weren't all the exact same temperature. Make sure they are all on the same place on your counter together while they are coming to room temp! 

 

2. You tried to do it in a blender or food processor without reading the post. For this method to work, you HAVE to have an immersion blender. If you're using a blender or food processor, read the post for separate instructions. 

Nutrition Facts

Five Minute Mayo

Amount Per Serving (1 Tbsp)

Calories 111 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 1g 5%

Cholesterol 6mg 2%

Sodium 51mg 2%

Potassium 2mg 0%

Vitamin A 0.2%

Vitamin C 0.6%

Calcium 0.1%

Iron 0.2%

* Percent Daily Values are based on a 2000 calorie diet.

If you’ve tried this five minute mayo recipe or any other of my recipes on the blog, I want to see! Tag me on social media and follow along for more delicious recipes. You can find me on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting into.

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