How To Make Homemade Mayonnaise in less than 2 minutes! You will never go back to buying it from the supermarket after you learn how to make it at home!
I've gotta tell you, I have NO idea why it has taken me so long to try making homemade mayonnaise! Out of all the things I make from scratch, this is probably the easiest. I mean bread, ice cream and marshmallows are a piece of cake but for some reason mayonnaise seemed kind of intimidating.
Maybe it's because so many recipes tell you to slowly stream the oil into the mixer as you are making it and there just seem to be so many things that can go wrong.
Well not anymore! Add ingredients to a tall jar. Place the immersion blender in the bottom then turn it on, and slowly bring it up through the mixture. It will turn to thick creamy mayo in less than 1 minute - it really couldn't be more simple!
Once you have the technique sorted, you can play around with ratios of vinegar and mustard - I like my mayo to be slightly tangier but you can add less if you like it more mild, or even more if it's not enough!
Also, play around with the type of oil you use. I wouldn't recommend olive oil as it has a very strong flavour but try avocado oil, sunflower oil or even just plain old canola oil if that's what you have. I used grapeseed oil as it's a nice neutral oil that is perfect for dressings.
The important thing to note is that this dressing does use a raw egg so if you are a bit wary of that, it may not be for you.
It's hard to say how long it will keep for - I have kept it in the fridge for about a month with no problems, but as with anything, use your best judgement. If it looks or smells strange or you are just not sure, it's best to throw it out.
This mayo is perfect in sandwiches and wraps, in potato salad dressing or in mashed eggs for sandwiches.
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
How to Make Homemade Mayonnaise
- 1 egg
- 2 teaspoons Dijon mustard
- 1 Tablespoon vinegar (apple cider, malt or white wine)
- ½ teaspoon salt (plus more to taste)
- 1 cup oil (avocado, canola, grapeseed, sunflower)
- Add all ingredients in the order listed into a jar with a wide enough mouth to fit your stick mixer (immersion blender)
- Keeping the blender off, put it right to the bottom of the jar. Turn on the blender and leave it sitting on the bottom of the jar until the liquid in the jar starts to look like mayo.
- Very slowly with the blender still running, bring it up through the ingredients until you get to the top. The mayo will continue to thicken.
- Once the blender reaches the top and all the oil is mixed in, you are done! Turn the blender off, taste the may and season it to taste.
- Mayo will store in the fridge for up to 1 week.
So easy, so thick and creamy, so delicious! Could not believe how good this was!! Didn't have any dijon so subbed in a little bit of dry mustard powder mixed with water and still tastes great. Thanks for a fab recipe that will now be a regular in our kitchen!
Sian Flynn-Coleman says
This recipe is a dream! So easy, so yummy and no doubt versatile! Definitely going to try it with fresh garlic to make an ability!! Thanks so much Kiwi Country Girl!
This worked perfectly exactly as you said. I’m impressed.
Hey Laura just wondering could you do this with a food processor or blender ? I have both of those but not a stick blender.
Hi Allana, I don't know if it would emulsify properly in either of these, I haven't actually tried it myself though!
Great recipe and instructions - excellent mayo
Judith Stephens says
I really loved it. Really creamy and mellow.
I would love to add something to make tartare sauce and also a nice tomatoey sauce for dipping things like polenta chips, chicken nibbles etc.Any ideas?
Will it still work if I use my food processor? I don’t have a stick blender 😕
Probably not, the stick mixer is key in this method! You can use the method with a food processor when you slowly pour the oil in while the mixer is running though!
Pete Stretch says
Brilliant, easy and delicious! No more Hellmans for me!
Jenny Fenton says
Wow this mayonnaise is a total gamechanger! In desperation after my 13 year old boy had been through a whole jar of Aoili in a few days, I headed to Google to find a local Kiwi recipe I could use that didn't cost the earth! Luckily I had Grapeseed oil and made it in 2 mins! It is thick and creamy and my kids love it! No more expensive supermarket aioli for me! Thanks so much for this fab recipe!
Julie Thornton says
I have just made this mayo. It's delicious. But I have to admit I made a slight change to it and wasn't sure what the outcome would be.
I didn't have any other oil except olive and not very much sooo I used a whole avocado and half the amount of oil. Beautiful colour and flavour and texture still the same as mayo. I realized there was a chance it could go terribly wrong ,but what a relief when it worked. Great recipe thanks.
Brian Charles says
I make my own Garlic Aioli and basically the same recipe the only difference is I only use egg yolks not the whites, save them for Pavlova
Christina Howe says
Did not thicken just thin runny liquid like oil. Egg didn’t thicken. The eggs are free range from the garden. Very fresh.
Oh, how disappointing! Make sure you place the mixer at the bottom of the jug and slowly move it up as the mixture starts to emulsify. What kind of oil did you use?
Just tried this so quick and easy your method spot on my first time too!
Just made this mayo (signed up so i could comment.
You definitely need the egg white. Made it without the egg white (just the yolk) was just runny. Added a yolk... and there it was instant.
Added some spring onions in the blender, and used dried mustard, light olive oil.
Now to browse the site for more goodies.
Cat Walden says
Holy moly I cannot believe how easy that was to make! Seriously the easiest may recipe ever!
Paula croft says
Finally after years of trying to make my own mayo, success! What I didn’t know was that I was using the wrong oil (olive oil)! This time I used grape seed with my stick blender and I nailed it! Yippee, thanks Laura
Yes! The immersion blender is definitely the way to go. I've been making it like this for a few years now, but with Chipotle chillies mixed in too.
Also, light olive oil works well flavour-wise, but I tend to use grapeseed oil due to the cost.
Thanks for sharing your journey. It's nice finding more kiwis doing this 🙂
OMG Laura! I've made mayo from time to time, but always find it a bit finicky to get the right consistancy, it's usually too runny.
So I gave a shot at your "magic mayo", and it is a REVELATION!
So fast and easy and THICK!!!
By the way, during the lockdown I've been baking a lot, and tried a couple of your recipes. Because there were a success everytime, I took the habit of searching "Kiwi Country Girl + what I want to bake" everytime I'm feeling like spending some time in the kitchen, and I haven't regret doing it a single time! Your carrot cake was the best one I ever tried, your burger buns are the new norm here, the hot cross buns enjoyed my partner because they tasted like childhood to him, and so on!
Zephine, thank you SO MUCH!! I am so excited to hear that you love the mayo and all the other recipes you've tried!! Thank you so much for your comment! Laura
Ej Dell says
This mayo is a now a staple in my household we all love it Thank-you! So easy to add to as well like garlic, wholegrain mustard or wasabi if you want to.
Great tips! So glad you love the mayo, we do too!
I’m the same as you- mAke heaps of things from scratch but was very slow to get on the mayo bandwagon. But started about 6 months ago and never bought it since.
That's awesome to hear! I wonder what it was about mayo? I have no idea now why it took me so long! 🙂