Introduction: Super Quick and Easy Mayonnaise

This is probably one of the simplest recipes I've ever made, and am blown away by how well it stacks up against more traditional recipes that require a year of whisking and a possible split at the end.

Step 1: Throw Your Ingredients Into a Jar

All you need is:

  • 2 eggs
  • 2 tablespoons of vinegar (or lemon juice)
  • 500ml oil (preferably not a strong tasting oil)
  • 1 tablespoon of mustard (optional extra but I like my mayo mustardy)
  • Smoked salt (or normal salt if you prefer, but I used applewood smoked salt and it's worth the effort)

Step 2: Blend

Using a stick blender, blend from the bottom of the jar upwards.

Once everything is blended through you have your mayonnaise. No hassles, no whisking, and you can make it fresh in under a minute.

Enjoy.

You can read more about recipes like this and my culinary adventures here.

Comments

author
critiasConfined (author)2014-08-31

Hey man, awesome 'ible. I'm sure the future will see me making a lot more of this.

Ran into a problem, though. I tried to make it and instead produced an oily, liquid substance that wasn't the right consistency at all. I don't know why. Would incorrect beating cause this kind of effect, or perhaps inadequate amounts of vinegar? The only other thing I can think of is that I used roughly 3/4 canola oil and 1/4 olive oil. Any idea what I'm doing wrong?

author
lbresler (author)critiasConfined2014-08-31

Hi, that's interesting. It could be too little vinegar,or even if you try blend it without a hand blender. Those are the most likely causes.

author
Holy_Man_Zahn (author)2014-08-31

The inside of an egg is a sterile environment, most of the contamination comes from the shell. As long as you wash your eggs first you should be ok.

author
ejk00 (author)2014-08-30

I make homemade mayo sometimes, and I like your recipe. I'm going to have to try it. One suggestion: try line juice instead of vinegar or lemon juice. Gives a great tang!

author
lbresler (author)ejk002014-08-31

Thanks! will definitely try that next time.

author
tj-86 (author)2014-08-30

Please tell me what that toaster is in the end of the video!!!!

author
lbresler (author)tj-862014-08-30

I'm not sure the make but I bought it a few years ago at a 2nd hand store. It's pretty awesome... as long as you remember to turn your toast in time!

author
seamster (author)2014-08-29

Nice! Does homemade mayo like this tend to separate over time? I've never had anything but store-bought stuff.

author
SparkySolar (author)seamster2014-08-30

I have made mayonnaise like thous for years. Mine has never separated. I keep it for 1 week in fridge, usually its gone way before then

Rima/Sparky

author
lbresler (author)seamster2014-08-29

Thanks! Honestly, it's never lasted long enough for me to find out... I think the longest was about 3 weeks before we ate it. It really shouldn't separate unless you leave it for months.

author
mnmama (author)2014-08-29

Pasteurized eggs are available everywhere too, that would be safe for everyone. I use them to make fresh, uncooked eggnog for the holidays. No reason you couldn't use them here. I like the idea of smoked salt. Will have to try and find some.

author
jcannizzo (author)2014-08-29

The raw egg isn't a concern? I've never made mayo from scratch so I'm just a little reluctant because the egg isn't cooked obviously. Does the vinegar chemically "cook" the egg?

author
pecker (author)jcannizzo2014-08-29

I've been making ice-cream for years with raw eggs following Ben and gerrys recipe book. I'm still alive. Probably not okay for pregnant women or people susceptible to stomach upsets though, perhaps. Definitely going to give this recipe a try.

author
Taimur (author)2014-08-29

Quite nice way only time I heard about was from a chef, he does is Mayo in the same way but in much bigger proportion. important hint the container should be around the same size of the hand blender

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