Insane 1 minute homemade mayonnaise recipe - you'll NEVER buy store-bought ever again.
Once you make mayonnaise, trust me, you will never go back to store-bought mayonnaise ever again. I just wish I had found a super simple homemade mayonnaise recipe sooner.
Are there carbs in mayonnaise?
There are a small number of carbs in mayonnaise. The exact nutritional values will depend on what additives have been used. For example, when you read the nutrition label you may see added sugars, added starches, added preservatives, and colors.
The magic 1-minute mayonnaise is almost zero carbs. The carbs come from the egg and any herbs, spices, fresh lemon juice and seasoning you may choose to use.
Are raw eggs safe to eat?
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.
Nothing is 100% safe or unsafe. it is your level of risk that you want to take. There are however some food safety guidelines that must be followed.
Food Safety.Gov recommends the following advice: "Eggs are one of nature's most nutritious and economical foods, but fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain Salmonella. To prevent food poisoning, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."
Raw eggs are often not recommended for those who are pregnant, have low immunity, children, and the elderly. If you are unhappy to eat raw eggs and want to avoid any risk, you may be able to purchase pasteurized 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 often 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 in doubt, purchase pasteurized eggs.
Is homemade mayonnaise better than store bought mayonnaise?
It's almost impossible to find healthy store bought mayonnaise made with healthy oils and without added sugar. Homemade mayonnaise is made with fresh ingredients and tastes creamy, zesty, tangy, and delicious.
I make homemade mayonnaise because it's extremely easy to make and I know exactly what the ingredients are. Once you learn how to make this fail proof recipe, you will love it too.
You only require 2 simple ingredients for the basic failproof homemade mayonnaise recipe.
- Egg - medium to large.
- Oil - choose a healthy neutral flavored oil such as mld tasting olive oil, macadamia oil, or avocado oil.
From this basic mayonnaise recipe, you can add as many flavors, herbs, spices, and acidic elements as you like. The measurements and 15 flavor variations are below.
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.
Making homemade mayonnaise, you can decide which healthy oils you use. It's a great idea to learn which are the best oils and fats for cooking, baking, and frying.
Which oil is best?
Even the store-bought may that has been labeled as 'whole egg mayonnaise ' may contain only a small amount of egg and generally made with processed seed oils such as 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 flavor olive oil. You can also successfully use macadamia oil or avocado oil which also has a neutral flavor but is very expensive.
You only need a stick blender and a tall slim jar. Do NOT use a wide jar, the mayonnaise will not thicken and will fail (you have been warned). You need a slim jar, just big enough to squeeze your stick blender into.
As you slowly lift the stick blender from the egg, it emulsifies the egg yolk, egg white and the surrounding oil. It replicates the traditional hand whisking method that adds oil drop by drop.
You can use your regular food processor but then you will have to use the old fashioned traditional method of drizzling the oil on top of the egg as the blender is moving at low speed, drop by drop until the egg and oil are completely emulsified and thick.
My top tips to get your 1-minute mayonnaise recipe to work every single time :
The video shows you my favorite tricks to make sure your mayonnaise is thick and creamy every time.
This failproof method has worked for me every single time I make homemade mayonnaise. 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
- Place 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 entire egg yolk
- Slowly bring the stick blender to the top ONLY AS IT THICKENS. You may bring it up and down again to thicken it even further
- Ingredients do not need to be at room temperature
How long is homemade mayo good for?
Homemade 1-minute mayonnaise can be stored covered in the fridge for up to 3 days.
If I have left the mayonnaise on the picnic table or 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 unpasteurized 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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How do I make flavored mayonnaise?
The basic 1-minute magic mayonnaise is the perfect base for all these different flavors. They will go well served as a low carb side sauce for almost every dinner you can think of.
You can either add herbs, spices, seasoning, and acidity BEFORE you make homemade mayonnaise, OR you can stir them through AFTER you have made your mayo.
Flavour Options - add these flavours BEFORE processing.
Place in the jar with the oil and the raw egg before processing. Always add salt and pepper to your taste -
- Basic mayonnaise - add ½ teaspoon - 1 tablespoon lemon juice or white wine vinegar depending on how tangy you like your homemade mayo.
- Mustard mayonnaise - add 1 tablespoon dijon mustard or 1 teaspoon mustard powder into the jar before processing
- Garlic mayonnaise - add 1 tablespoon lemon juice and 1 clove of crushed garlic
- Chilli mayonnaise - ½ teaspoon dried chilli or 1 chopped fresh chilli
- Curry mayonnaise - 1 tablespoon curry powder. Perfect for an easy egg salad
Flavour Options - add these flavours AFTER processing.
Stir through gently the basic 1-minute homemade 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 tablespoon finely grated/shredded parmesan for a Caesar salad dressing
- Chive mayonnaise - 2 tablespoon chopped chives
- Pesto mayonnaise - 2 tablespoon pesto
- Dill mayonnaise - add 1 teaspoon lemon juice, 1 tablespoon fresh or dried dill. Perfect to accompany fish
- Tarragon mayonnaise - 1 tablespoon 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 - ½ mashed avocado and juice of 1 lime. Perfect to accompany salmon fish cakes
- Tomato mayonnaise - 2 tablespoon tomato paste. Perfect for prawn cocktails. Remember those?
FAQ (and how to stop mayo from splitting)
Any mild neutral flavored healthy oil. I prefer mild olive oil, neutral avocado oil, or macadamia oil.
The most common mistake is people begin to raise and lift their stick blender/immersion blender from the bottom of the jar too quickly. The egg needs to mix and emulsify with the oil to make it thicken. Blend on a fast setting but raise it slowly.
Use the ALL tips described here.
If your mayonnaise has not thickened, pour a fresh new egg into another tall slim jar. Place the immersion blender on top, turn it onto a medium speed. Drizzle the FAILED mayonnaise into the tall jar and continue to process again. It will result in an EXTRA CREAMY thick homemade mayo.
You need real eggs to make homemade mayonnaise, not eggs from a packet. They need to be raw, uncooked. But they can be pasteurized or not.
CRAZY EASY 1 Minute Homemade Mayonnaise Recipe
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- 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.