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
Ingredients
- 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)
Instructions
- 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.
Nutrition
If you tried and loved this recipe, please leave a comment and a rating below!
Initially I put all the ingredients in a jar, as per instructions, only to discover my stick blender was too wide. I carefully poured the oil back in to the cup and poured the remaining ingredients to a glass measuring jug followed by the oil. I mixed as you said keeping the blender on the bottom etc and yes it worked perfectly then l just transferred it to a jar. It’s a beautiful creamy mayonnaise and I am definitely going to keep on making it. By the way I use your yogurt recipe and get great results every time. Thank you.
5 stars isn't enough. I've been making Kiwi Country Girl's recipe for years . I don't remember when I last purchased mayo!! Her base recipe is excellent but I like it with a pinch more salt & a bit more vinegar & enjoy I nearly always add garlic powder. Tonight I whisked in a tbsp of lemon juice & lots of black pepper to make a Lemon Pepper Mayo. Last time I blended tahini into it as we were having falafel. My stick blender is a Bamix. I use the more powerful setting & I've never had a failed batch. It takes less than 20 seconds to blend!
Thank you for the wonderful feedback Charlotte! I'm so happy you enjoy my recipes!
I just made this. It took longer to gather the ingredients than it took to make! It genuinely couldn't have been easier. I will never be buying shop stuff again! Mine is super thick & an interesting yellow colour from using a home laid egg! An tempted to try some other variations such as adding anchovies!! Thank you so much. 🙂
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!
I followed directions. It was a little runny so I added another egg ..let it sink to the bottom and eat with stick blender and within seconds I had perfect mayonnaise.