Insane 1 minute mayonnaise - who doesn't have 1 minute?
Once you've made homemade 1-minute mayonnaise, trust me, you will never go back to store-bought mayonnaise ever again. I just wish I had found a super simple mayonnaise recipe sooner.
Epic 1 Minute Mayonnaise
NOTE: Raw eggs are not recommended for those who are pregnant, have low immunity, children and the elderly. To avoid the risk you may be able to purchase pasteurised eggs or you can do this at home. Personally, my children and I have eaten raw eggs for years and never had a problem. We lick the batter from cakes before it is cooked, I eat soft boiled eggs and I like my scrambled eggs slightly undercooked. Raw eggs are found in Hollandaise sauce, mousse and some drinks. It is a risk I am willing to take, but a personal one. The choice of whether to use raw eggs or not is completely and utterly up to you.
If you have ever enjoyed the scrape out of cake batter, raw cookie dough or a chocolate mousse at a restaurant, you may have already unknowingly eaten a raw egg.
1 Minute Mayonnaise Recipe - Ingredients and Equipment
We eat A LOT of mayonnaise as a family and it's always been something I have felt uncomfortable with because of the vegetable and seed oils they put into store-bought mayonnaise.
I spent a lot of time developing a fail-safe easy and super simple 1-minute mayonnaise recipe, the whole family will enjoy, and my kids can make.
Top tip: I urge you all to read my Ultimate Guide To Healthy Fats. It will explain what to use, what to avoid, and why.
Thick Easy 1 Minute Mayonnaise - which oil is best?
Even the store-bought 'whole egg mayonnaise ' contains only a small amount of egg and generally canola oil, soya oil, sunflower oil, rapeseed oil, corn oil or rice bran oil.
You want to keep your vegetable and seed oils to an absolute minimum because vegetable/seed oils contain a high amount of omega 6 which is pro-inflammatory, and you should also try and increase your omega 3 intake, especially from oily fish, because these are anti-inflammatory.
Historically our omega 6:3 ratios used to be roughly 1:1, but are now up to 16:1 causing inflammation throughout the body. See the graph at the bottom of this post for omega ratios from dietary fats.
See where your omega 3, 6 and 9's are coming from in your dietary fats.
I also discovered you can't use extra virgin olive oil because the taste is too strong, so I bought extra mild flavour olive oil. You can also successfully use macadamia oil or avocado oil which also has a neutral flavour but is very expensive.
My top tips to get your 1-minute mayonnaise recipe to work every single time :
I have tried so many methods, ratios of oil to egg, lemon or no lemon. This is my perfected 1-minute mayonnaise. I have tried this method again and again and it has worked for me every single time. One reader testified that "even my five thumbed husband can make this successfully every time".
- use mild flavour olive oil NOT extra virgin olive oil
- put the whole egg at the bottom of the slim jar, add the oil and seasonings on top before adding the blade whisk
- begin with the blade attachment at the bottom covering the egg yolk
- slowly bring the stick blender to the top as it thickens. You may bring it up and down again to thicken it even further
- ingredients don't need to be at room temperature
Storage - 1 Minute Mayonnaise
I store homemade 1-minute mayonnaise in the fridge for up to 3 days.
If I have left the mayonnaise on the picnic table whilst having a bbq in the warm summer, then I will throw any remaining mayonnaise away at the end of that meal.
If you are using raw unpasteurised eggs, use the freshest eggs, not the ones that are near their expiry date.
Always make the mayonnaise fresh, then put it back in the fridge as soon as you have finished serving. Always store in the fridge and avoid warm temperatures for long periods of time.
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1 Minute Mayonnaise Flavour Options - add these flavours BEFORE processing.
Place in the jar with the oil and the egg before processing. Always add salt and pepper to your taste -
- Basic mayonnaise - add 1/2 tsp - 1 tbsp lemon juice or vinegar depending on how tart you like your mayonnaise
- Mustard mayonnaise - add 1 tbsp mustard or 1 tsp mustard powder into the jar before processing
- Garlic mayonnaise - add one clove of crushed garlic
- Chilli mayonnaise - 1/2 tsp dried chilli or 1 chopped fresh chilli
- Curry mayonnaise - 1 tbsp curry powder. Perfect for an easy egg salad
1 Minute Mayonnaise Flavour Options - add these flavours AFTER processing.
Stir through gently the basic 1-minute mayonnaise -
- Herbed mayonnaise - finely diced spring onions, parsley, oregano or rosemary
- Blue cheese mayonnaise - add as much as you like. My kids loooovvveee blue cheese, so we sometimes add a bit too much
- Parmesan mayonnaise - 2 tbsp finely grated/shredded parmesan for a Caesar salad dressing
- Chive mayonnaise - 2 tbsp chopped chives
- Pesto mayonnaise - 2 tbsp pesto
- Dill mayonnaise - add 1 tsp lemon juice, 1 tbsp fresh or dried dill. Perfect to accompany fish
- Tarragon mayonnaise - 1 tbsp fresh tarragon chopped finely. Perfect to accompany tarragon chicken
- Ranch mayonnaise - garlic, mustard, lemon juice, diced green olives, chopped chives. Perfect for pretty mush all your summer dishes
- Lime avocado mayonnaise - 1/2 mashed avocado and juice of 1 lime. Perfect to accompany salmon fish cakes
- Tomato mayonnaise - 2 tbsp tomato paste. Perfect for prawn cocktails. Remember those?
1 Minute Mayonnaise Recipe
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 1 whole eggs - medium
- salt and pepper to taste
- 250 ml (1 cup) light tasting olive oil
Equipment
Instructions
- Find a tall slim jar that your blade attachment of your stick/immersion blender fits into.
- Place the egg in the bottom of the jar. Pour in 1 cup of oil.
- Add the salt, pepper and any other seasonings on top.
- Place the blade attachment in the bottom of the jar and start blending until the egg and oil mixture is smooth, thick and pale.
- Add more or less oil depending on how thick you like your mayonnaise.
Notes
Nutrition
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Mark
Mine was always coming out rather runny, like a creamy salad dressing. I saw another method that just uses egg yolks, and it came out much thicker. I'm not sure if I did something incorrectly or not with the whole egg recipe
Libby www.ditchthecarbs.com
You need to follow the recipe to a T. Tall slim jar. Egg at the bottom. Place the stick blender on top of the egg. Bring it up slowly. Ready in about 20 seconds, even less. I always use a whole egg and it turns put beautiful and thick In fact, the more oil I add, the thicker it becomes (ironically).
Zarin
Hi there I don't have a stick blender. Can I use an electric whisk instead?
Libby www.ditchthecarbs.com
No, sorry, my method has to use a stick blender because that is what allows the slow emulsification of the whole egg with the oil to make the creamy mayonnaise. Another method, however, you may wish to try is using a blender but then you have to add the egg first, with the blender running, add the oil drop by drop to ensure is emulsifies slowly. Good luck Zarin,
Lori
I used EVOO 1 cup, runny as snot yes I used a glass that my blender fit in, yes I moved it slowly. Then I used cannola, same thing. I then cut the oil to 1/2 cup and voila! mayonaise. thats a huge difference.
Sharon
Give us the link of the video ...... grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr there is no bloody video on this page. No blockers, tried with many browsers. What is your problem??????? give us the video link.
Laura
I can't find the video, either. Frustrating.
Jill
Hi Sharon I also thought I’d missed the video and when I pressed play next to the recipe I had to scroll back up again to see the video playing! Hope this helps
I have just made this for the first time exactly as you said Libby and it is the most amazing quick thick & creamy mayo ever. I can’t believe I’ve put it off Making it for so long never thought I’d be able to make it now looking forward to my egg mayonnaise for lunch tomorrow! Thank you so much! ??
Pollie Bain
Why in earth must we be subjected to that terrible 'music'? What is the POINT of it?
I just want to check l'm making the mayonnaise correctly. I don't want to be subjected to that racket - or have the faff of turning off the sound on my phone before l start.
Lori
I had one question. Can other oils be used? We use Rice Bran Oil at home more often than Olive Oil. Would I need to use less of the oil since it is a thinner oil? Thank you.
Libby www.ditchthecarbs.com
The use of rice bran oil isn't recommended, you might want to see this post which oils I use and which ones I avoid. You could use light olive oil, macadamia oil and avocado oil are all wonderful substitutes.
Donna
I used avocado oil and you can drink this crap through a straw. Trying to find a way to salvage this mess.
Libby www.ditchthecarbs.com
Did you use a tall slim jar? Did the stick blender cover the entire egg? Did you pull up slowly with the stick blender? You can start with another egg and slowly drizzle in your failed mayo. Never throw anything away, it can always be salvaged 🙂
Luma
Hello, can you plz advise how long can this recipe be preserved in the fridge? Like how many days can i keep it before it expires. Thank you!
Libby www.ditchthecarbs.com
Keep it in the fridge for up to 3 days if used immediately each time and kept in the fridge immediately after every use. If you bring the mayo out of the fridge for any length of time (say at a long dinner or a long BBQ) then I would use once on that day, and discard the remainder. Further information is in the post above. Hope that helps 🙂
Linda
I made this with EVOO and added 1Tbsp of vinegar and one sachet of Splenda to cut the bitterness.... turned out perfect.
Brigitte
Last time I made this it tasted very olive oilish, but after putting in lots of garlic it was fine.
In Spain I haven't seen light. Yes we have suave, but it still taste very strong. Can I mix it with avocado oil. The avocado oil cost 8€ for just 500ml. So I don't want to use that only. Or is there another oil I can use. Coconut oil?
Becky
I just made this and it is fabulous, thanks so much for such a simple way to make mayo!
Karen
Did everything exactly as described and it stays a liquid. Not thickening at all. I was worried I'd overheat my stick blender so tried again after a cpl minutes but it's not working. Used mild olive oil with a bit of lemon juice and salt for seasoning and placed the blade over the egg as stated. Any ideas why it's not thickening? Dunno if it can be salvaged or I'll have to chuck it. 🙁
Libby www.ditchthecarbs.com
Did you place the stick blender right at the bottom of the jar over the yolk? Was the jar a tall skinny jar (it won't work otherwise)? Did you raise the stick blender slowly as it emulsified? Remember my top tip in the recipe, if it ever fails, pour the failed mayo into a jug, place another egg into the tall skinny jar (no need to wash the jar first), place the stick blender over the new egg then as you turn on the stick blender again, slowly drizzle in the failed mayo - works every time. Never throw failed mayo away, it can always be rescued 🙂
Ali
Can you use a nutri bullet blender or do it by hand? I don’t have a stick blender, just tried in nutri bullet but stays liquid?
Sue
Try adding a tbl water to it next time as it helps it thicken. Also, The stick blender should be on the lowest setting and try pulsing and you should see billowy clouds of smooth mayo starting to push out from the sides of the blender tip. I never add the oil until after the blades are in the jar so the egg yolk (I only use the yolk part) and other ingredients are trapped under the blades and the oil has to work its way in a little at a time. Tip: instead of lemon or vinegar use pickle juice for flavor 🙂
Deb
I made this without reading the directions. After using 3 boiled egg yolks and it was still runny I read the directions. ?? I used a small Ninja blender. I got a jumbo raw egg out of the fridge, cracked it and added on top. Turned on the Ninja and it whipped right up. I will not use Avocado oil again because I don’t like it but it’s nice creamy mayo.
Marsha
I've been putting off trying this recipe even though I have made several others on your site and 99% were amazing (the 1% was mostly user error I think). I had a dinner party last night and wanted to make cole slaw so I bit the bullet and tried it with Avocado oil. It turned out perfectly!! In hindsight, not sure why I waited so long. The avocado oil gave it a very mild taste which worked well in the cole slaw. Unfortunately I didn't have enough for my deviled eggs so I had to use store bought but it will probably be the last jar of mayo I ever buy. I don't use mayo a lot so I will plan my days I may make egg salad, tuna salad, deviled eggs etc together so not to waste the yummy mayo. Thanks for another easy (follow the video and start w the stick blender all the way at the bottom) and yummy recipe.
Todd
Scrolled the ENTIRE page from top to bottom. No video.I did not miss it. Wife double checked me. Oh well,..I will just look at the recipe.
Libby www.ditchthecarbs.com
Do you have ad blockers installed? The video is there, I promise xxx
Anne
Where is the video exactly please? I can't see it either. Don't have ad blockers, Thanks!
Anne
Hi again, I couldn't watch the video on 3 different browsers.... Not a worry, I made it per instructions, and even rescued the first failed batch, IT IS GREAT!!!! Thank you so much Libby, sooo much easier and straight forward than making it in the thermomix. I look forward to experimenting with the other flavours, even the blue cheese?
Julie
It says 6 servings but how much is a serving? 1 Tablespoon? 2?
Libby www.ditchthecarbs.com
I use A LOT!
Mel
None of your videos show in Chrome, which is the only browser I have available on this chromebook.
Libby www.ditchthecarbs.com
Hmmm, I am on Chrome and I can see them. I just tested an incognito window too, they still show. I'll dig a little deeper to see what's going on.
Tracy
Thank you for your suggestion of incognito mode, I wasn't able to see on any browser until then, I am guessing now that its because I have adblockers installed but in incognito I could see the video
Terry
Thanks for adding the variations as well Libby. It' what makes the difference for a recipe like this - and inspires new ones too based on ones own personal experience too! Keep up the life changing work 😉
Libby www.ditchthecarbs.com
Aw thanks, Terry. Glad you like all the variations. I am currently hooked on adding a huge amount of chopped fresh herbs from my garden - yum!
Uta
Thank you for this! This is the fifth recipe for mayo I’ve tried and the only one that didn’t fail!
Libby www.ditchthecarbs.com
Awesome!!! I even get my kids to make this for me while I'm getting dinner ready. It has to be my favourite sauce. I add herbs and spices to it too.
James shand
Hi, does this definitely work with avocado oil? Tried it and we get a runny green eggy soup... not yum. Did everything exactly as it was in the video
Katie
I just made it with avocado oil and it definitely works! You just have to make sure you have the blender all the way at the bottom when you start, otherwise, you'll get a fluidy mess like my first attempt lol
Margie
Yes, I just made it five minutes ago with avocado oil and it worked perfectly! it only took about 15 seconds of blending with the stick, honestly.
trisa
How much avocado oil? Did you add any thing else besides the egg and that? thanks
Geena
Try drizzling the oil in after mixing the other ingredients, instead of adding it at the beginning.
JJ
Pinning for later..love all the variations. Sounds easy (which I really like LOL), and delicious. I've looked up & down this page 100x though, and can't find the video. Watched another video on YouTube just to get the technique which I'll use for this/these recipes! Thanks for sharing!!
Libby www.ditchthecarbs.com
The video is right above the recipe. Sometimes things can be right in front of us and we still can't spot them. I hope your mayo turned out well.
Martin
The video does not show in Google Chrome but it does in Microsoft Edge !
Jane Chambers
Hi Libby, please can you help me with a couple of questions.
I've made this mayo 3 or 4 times now and it has worked each time and so quick, easy and delicious. I would like to get it thick and spoonable as at the moment it is a creamy but fluid consistency. Please can you help?
Also, a thought following on from a previos comment, can this be added to hot dishes to make the base for a creamy sauce .... so eg courgetti noodles sauce maybe?
Thanks for your help.
Libby www.ditchthecarbs.com
To ensure it thickens even more, you can use the stick blender for a little longer. If ZI ever want to make a creamy sauce, I simply add cream cheese (full fat) to the pan and deglaze to grab all the amazing juices, or stir through some courgetti. I have never tried to add the mayo, that might just work too!
Glenn
I get delicious salad dressing every time but not thick mayo. I use avocado oil.
Libby www.ditchthecarbs.com
Are you pushing the stick blender right to the bottom to cover the egg? Then slowly bringing it back up as it thickens? These 2 steps are critical. Avocado oil dressing must taste amazing nonetheless 🙂
Tiffani
Thank you so much for posting this recipe. You are absolutely right; this is tonnes better than store-bought! I feel so accomplished ^_^
Libby www.ditchthecarbs.com
Awesome - another #quickwin 🙂
Jane Chambers
Oh my, worked first time and how easy was that and it tastes delicious. I did pasturize the egg first which was simple to do and having half a lemon over from lunch today, i added that to the egg and oil mix. Took on board the comments about using the high/fast setting on my immersion blender and hey presto. Such a great recipe. Thank you.
Valerie Miller
Mine ended up as egg soup. I used my regular evoo, and it was not a good choice. I used my Kitchenaid immersion blender and ended up using 3 eggs. Your recipe states at the end to use more or less oil depending on the consistency you prefer, but doesn't say which will give you the effect you want. I figured it out, but stood there confused for a few minutes, lol. What did I do wrong?
Libby www.ditchthecarbs.com
What a shame. I really emphasise in the post to never use extra virgin olive oil, it is way too bitter for mayonnaise. I use the light flavoured version. It turns out creamy and yum. Did you place the stick blender in a tall jar over the egg yolk as shown? That is an absolute must. The choice of oil you use, is more for the flavour, not the thickness. You may add more oil at the end if it turns out too thick. Mine sometimes turns out like butter, I could almost spread it. I'm sure you will have more success next time.
anon
Try putting the ingredients in a bowl and then putting that bowl inside a large bowl that has hot water in it. This is the only way I've been able to make mayo and it works everytime it is done this way. The only thing to watch out for is that the water level is low enough that it doesn't get into the mayo. 🙂
Deb C
WHY does all the oil I have taste rancid ?? Maybe I need more seasoning ??
Libby www.ditchthecarbs.com
I would check the expiry date and where you store it. Oil should taste wonderful and fresh. Heat and sunlight can both make the oils go rancid, oxidised and horrid tasting. Do not store neat the oven or another heat source. Store I a cool dark place such as a pantry.
karen
Just a heads up: I tried this, using the low setting on my blender, and it was disgusting, just basically opaque oil. I decided I'd use it anyway as oil is expensive, and added a little more salt. This time I used the high setting on the blender, and, MAGIC! It fluffed right up and was the perfect consistency. Delicious, thank you.
Libby www.ditchthecarbs.com
Awesome tip!!!!! Thank-you Karen.
Cheryl Hunt
I do not have an immersion blender. I have Vitamiz and ninja attachments. Will those work instead?
Ann Marie Ring
Hi Cheryl, I make mine in a Nutri-Ninja and it works perfectly! I'm sure a Nutri-Bullet would work fine too! I don't know how powerful a Vitamix is but I'd definitely give it a try! Hope it works! ☺️
Ann Marie Ring
Hi Cheryl, I make mine in a Nutri-Ninja and it works beautifully! I'm sure a Nutri-Bullet would work too! I don't know how powerful a Vitamix is but I'd say it would also do the job fine! Good luck! ☺️
Astrid
Hm, mine was watery, too. I took a fresh egg and added the liquid, then repeated with a third egg. That finally did the trick. Weird right? I used mct oil though, since it was the only neutral tasting oil I had in the house.
Still glad I found this recipe, it’s amazingly easy ?
Now I just have to eat mayo three times a day for the next three days so it won’t spoil...
Carisska Anthony
I used MCT oil as well and it required 2 eggs to make a mayonnaise that isn't super thick. Next time I might try 3. I also added ~2 tsp lemon juice, 1 tsp pink salt, and 1/2 tsp white pepper.
I've made mayonnaise before and it was okay, but this was delicious!! I'll be playing around with additions of herbs and cheese (omgs, blue cheese sounds amazing!).
Mary wood
I zlaays use macadamia oil ... first tried it with evoo but it was too strong ... maca oil is a very mild flavoured oil.
Mary wood
Sorry that should be "always"
Angela
I dont know what happened. I made this before and it worked perfectly, I also kept it in the fridge for a couple of months and I found the flavour became more mild. The olive oil had a very strong taste.
I decided to make it again and put the egg in with some of the oil on top at first it immediately became like mayonnaise but as I dumped the rest of the oil in - it just became liquified.
I tried washing everything and drying and starting again with a fresh egg but that is just liquified too, just cant understand it . Ive used 3 orgainic eggs so far and scared to try again. 🙁
Libby www.ditchthecarbs.com
Did you use a tall slender jar as shown in the video? There is no need to "dump the rest of the oil in". You place the egg in the tall jar, pour the oil and any seasoning. Place the head of the stick blender over the egg yolk. Turn the stick blender on and lift slowly so the egg and the oil emulsify gently. P.S. I keep my mayonnaise for up to 3 days in the fridge, keeping it in the fridge for a couple of months is not recommended. And if the olive oil had a strong taste, I wonder if you used the extra virgin olive oil, rather than the lighter tasting olive oil as shown?
I'm sure you'll have better success next time if you do it exactly as shown. No one likes wasted eggs 🙁
karen
Use the high setting on your blender. Mine was liquidy and unappealing too. I decided to add more salt and used the high setting this time and it immediately fluffed up.
Renee
Thank you! I am new to low carb/keto diet which is very different for me...plus I can't eat dairy ?. So, finding a simple, easy way to make a thick, creamy base I can use for so many things is amazing...fast and easy clean up,too!
Marjolein
Hi, why are raw eggs not recommend for children? I understand the pregnant and low immunity but children? How is that different than an adult or even teen. Thanks, look forward to making this and will check out the pasteurised eggs. Where can I buy them in New Zealand? We are in Wellington. Thanks Libby. ?
Libby www.ditchthecarbs.com
I allow my children to eat raw eggs all the time. They eat raw cookie dough, raw cake batter and yes, mayonnaise. This is the only pasteurised egg product I can find in NZ. They are more widely available in the US.
Marjolein
Thanks. Where are you based, I assumed the USA, but I could be wrong. You have so many wonderful recipes, going to try the cream cheese sushi next week
Libby www.ditchthecarbs.com
I am in little New Zealand. Far far away but the majority of my readers are from the US. I am so happy that you are enjoying my recipes and this new way of life 🙂
Di Poynter
I too am from in "little New Zealand" watch this site EVERY day & LOVE IT 😀
Libby www.ditchthecarbs.com
Yay, welcome to all my kiwi buddies here 🙂 ?