One Minute Mayonnaise: Video

mayo 023-001This has got to be the fastest and easiest way to make homemade mayonnaise. For the most part of the summer I have been making my own mayonnaise to get healthy oils into my family and reduce the amount of soy and soybean oil in our diet. This is a very basic recipe, and once made you can flavor as you like with minced garlic or basil, a pinch of salt and pepper, or to really spice things up, a nice pinch of chipotle pepper or a squirt of sriracha.  Another reason I like to make homemade mayonnaise is because I feel safe using Safest Choice Pasteurized Eggs, while using regular raw eggs made me feel uneasy when serving them to my children, you can read why in this post.

Next week Team BRK will be heading back to school which means lots of mayonnaise for sandwiches, deviled eggs, coleslaw, egg salad, and so much more.  Is your team back to school next week too? Give this mayo a try.

View my video: “One Minute Mayonnaise”


Making mayonnaise can be menacing and, for not much reason, the emulsion will sometimes break on you. It’s almost as if the planets need to be in perfect alignment! But give it a go, as this is so much better tasting and healthier than store-bought mayonnaise.
 

Tips on making mayonnaise…
1. Choose a widemouth jar slightly wider than your immersion blender.
2. Do not break the yolk when separating from the white or while adding to the jar. The mayonnaise with break.
3.  As you lower the immersion blender in the jar through the oil, tilt it slightly to let the air bubble out.
4.  Use a neutral flavored oil like avocado oil. If you like, you can add a little olive oil as long as the oil does not exceed 2/3 cup.
5.  Do not forget the dijon mustard, it is used to emulsify the mixture. Without it the mayonnaise will break.
6.  Set your blender speed to medium and hold the blender at a 90 degree angle to the bottom of the jar. Hold it that way until white mayonnaise bubbles begin to form, climb the inside of the jar and hit the top of the oil. Then tilt the wand of the blender and slowly turn the jar with your other hand while very slowly raising the wand through the oil making mayonnaise. When the wand hits the top of the mayonnaise turn off and remove. Stir the mixture with a spoon and serve. There will be a tiny bit of oil at the top of the mayonnaise, but it blends right in with a good stir of a spoon.
7. Mayonnaise will last up to 4 days in the refrigerator.

One Minute Mayonnaise
Author: 
Recipe type: Condiment
Cuisine: French
Prep time: 
Total time: 
 
Easy mayonnaise in a minute.
Ingredients
  • 2 tsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 egg yolk- I use Safest Choice Pasteurized Eggs
  • ⅔ cup neutral tasting oil like avocado oil
Instructions
  1. Gently lower egg yolk to the bottom of a wide mouth one pint glass jar.
  2. Add vinegar and mustard.
  3. Slowly pour oil into jar without disturbing the mustard or breaking the yolk.
  4. Set your immersion blender speed to medium and hold the blender at a 90 degree angle to the bottom of the jar.
  5. Hold it that way until white mayonnaise bubbles begin to form, climb the inside of the jar and hit the top of the oil.
  6. Then tilt the wand of the blender and slowly turn the jar with your other hand while very slowly raising the wand through the oil making mayonnaise.
  7. When the wand hits the top of the mayonnaise turn off blender and remove.
  8. Stir the mixture with a spoon and serve.
  9. Makes ⅔ cup mayonnaise.
Notes
I sometime like to add a tablespoon or 2 of extra virgin olive oil to the avocado oil but not to exceed ⅔ cup. Play around with your favorite oils. Note: It seems like everytime I tried to use apple cider vinegar the mayo broke. Hmm? Do not rush this process to avoid breaking your mayonnaise. If you do break your mayonnaise add 2 tsp. more of vinegar, 1 tsp. more of mustard, and one more egg yolk and try again with the broken mixture. If you fail again, cry, wipe your tears, and add a little more vinegar to taste with some parmesan cheese, a good bit of black pepper, and enjoy the best darn Caesar Dressing. Good Luck!

*I am one of the Darling Dozen for Safest Choice™ Pasteurized Eggs, therefore this is a sponsored post, all photos, recipe, tips, and video are my own.

Music used with written permission by Klassart: Gamli grafreiturinn, visit their FB page. They are a very talented Icelandic band!

8 Comments

  1. KP
    Posted August 29, 2013 at 10:25 PM | Permalink

    Do you consider this Paleo? I am still searching for an easy, tasty Paleo mayo recipe!!!

    • Robin Sue
      Posted August 30, 2013 at 8:31 AM | Permalink

      Yes, I do. I am sure someone could pick it apart and say otherwise;) It is so much better than the store-bought soybean oil mayo.

  2. Posted August 30, 2013 at 4:59 PM | Permalink

    I am not a fan of mayo but my husband is – I’ll have to try this!

    GOOD LUCK TOMORROW!

  3. Carla Harlan
    Posted August 30, 2013 at 8:46 PM | Permalink

    Excellent. I was out of vinegar, so used lemon juice and hazelnut oil….worked like a charm..and so delicious..
    Thanks

    • Robin Sue
      Posted September 1, 2013 at 10:24 PM | Permalink

      yes! Trying different acids and oils is awesome!

  4. Sharon
    Posted September 3, 2013 at 5:08 PM | Permalink

    My husband has been making our mayo for years. It is surprisingly easy. He uses our food processor, and we have never, ever had a bad batch…yet. Our basic recipe is eggs, lemon juice, Dijon mustard, organic light EVOO, S&P. I must confess, initially, I really missed my Hellmans. However, I now prefer our homemade over it. I do like the idea of trying some new, sassy combinations. We tend to get “food stuck”. I never thought about avocado oil. Thanks, Robin! Hope you have a smashing start to your school year! ~Sharon

    • Robin Sue
      Posted September 3, 2013 at 5:37 PM | Permalink

      Thanks Sharon,
      I like trying new flavors too. My kids are getting used to the homemade mayo and have not complained too much;)
      We are off to a good first day of school today, so far so good!

  5. Posted September 22, 2013 at 8:09 PM | Permalink

    I’ve been making mayo for awhile in my blender. Wish I had an immersion blender for food. Mine gets used for lotions and stuff. 😉

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