Super Creamy Homemade Mayonnaise with a Stick Blender in 2 Minutes
This homemade mayonnaise comes together in less than 2 minutes with a Bamix or any stick blender. It is creamy, rich, and far fresher than store bought mayo. Perfect for sandwiches, fries, salads, burgers, or as a base for sauces and dressings.
Servings
Ingredients
- 1 Whole egg
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar or lemon juice
- 250 ml Neutral oil sunflower, canola, or light olive oil
- 0.5 tsp Salt
- 1 clove Garlic optional
Instructions
- Add the egg, Dijon mustard, vinegar, salt, and garlic (if using) to a tall narrow container or measuring jug.1 Whole egg, 1 tbsp Dijon mustard, 1 tbsp White wine vinegar , 0.5 tsp Salt, 1 clove Garlic
- Pour the oil on top.250 ml Neutral oil
- Place the Bamix or stick blender all the way at the bottom of the container.
- Start blending without moving the blender for about 10 to 15 seconds, until the mayonnaise starts to emulsify and thicken.
- Slowly lift the blender upward while continuing to blend until all the oil is incorporated and the mayonnaise is thick and creamy.
- Taste and adjust with extra salt, lemon juice, or mustard if needed.1 tbsp White wine vinegar , 0.5 tsp Salt, 1 tbsp Dijon mustard
- Store covered in the fridge for up to 3 days.
Chef's notes
The key is keeping the blender at the bottom at the start. Once the emulsion forms, the mayonnaise becomes almost foolproof.
- A narrow container also helps the emulsion form much faster.
- Use room temperature ingredients for the most reliable emulsion.
- Vinegar for a classic taste, lemon for a more Mediterranean.
- For a lighter flavor, use sunflower or canola oil.
- Add herbs, roasted garlic, sriracha, or chipotle for variations.
Nutrition per serving
Serving: 38g | Calories: 257kcal (13%) | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 29g (45%) | Saturated Fat: 3g (19%) | Sodium: 169mg (7%) | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 1IU | Vitamin C: 0.1mg | Vitamin E: 12mg (80%) | Vitamin K: 2µg (2%) | Folate: 0.1µg
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