Mayonnaise in a Minute




About: Astronomer, artist, electronics hobbyist, writer and foodie.
We don't use much mayonnaise in our house but occasionally we want some for salads, sandwiches and sashimi tuna. Lots of mayonnaise recipes are tedious and difficult but if you have an immersion blender, it's a really quick process. I'll put the recipe after the video.

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Step 1: Ingredients

1 cup of vegetable oil 
1 whole large egg
1 tablespoon vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon kosher salt

Some folks use blends of oils like olive oil, canola oil and the like. I just use store brand vegetable oil and it works out great.

I don't know if this recipe would work with a pasteurized egg. I'm not that worried about salmonella but I know some folks are.

I've tried different kinds of vinegar and I find that ordinary apple cider vinegar works best and I get the best texture at the end.

Step 2: Mix It Up

In a tall, cylindrical container, add the egg, oil, seasonings and vinegar.

Without turning it on, plunge the immersion blender to the bottom of the container. Make sure the blades of the blender go directly over the egg yolk. Turn on the blender, hold it there for a few seconds then slowly pull the blender to the top of the mixture. Lower the blender to the bottom again. Repeat these gestures one or two more times to thoroughly blend the oil into the mixture.

It's as simple as that. You have fresh, homemade mayonnaise without preservatives, hydrogenated oils or artificial ingredients.

Cover with plastic wrap or put in a clean jar with a lid. It will keep in the refrigerator for about 4 or 5 days.

Step 3: Now What?

To turn this into wasabi mayo, first make some wasabi paste:

Blend two teaspoons of wasabi powder with two teaspoons of water. Let this mixture sit for 10 minutes. Blend this into the mayonnaise. You can add more but hold onto your hat because too much wasabi can peel the paint off you!

The wasabi mayo is good on sashimi tuna or you can make an interesting salad by blending edamame, a little chopped onion and a couple tablespoons of the mayo.

The plain mayonnaise is good for making potato salad, cole slaw or you can blend it with ketchup and pickle relish to make Thousand Island dressing.

Experiment and share your stories with me! I'd love to hear them!

Step 4: Kitchen Science

So how does this work?

You are making an emulsion which is a mixture of two liquids with different specific gravities or that have different types of molecular bonding.

Vegetable oil is made up of non-polar molecules. Eggs are largely water which is made up of polar molecules. 

Mixing them with the immersion blender forces these molecules to come close together. Another way to do this is to start by putting the egg in a regular blender then drizzling oil in slowly. If it happens too quickly, the oil binds with the oil and the water binds to the water and you wind up with a gloppy mess that doesn't combine completely.

Commercial mayonnaise uses a chemical called an emulsifier to make this process happen.

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    9 Discussions


    7 years ago on Introduction

    Actually the egg yolk is a natural emulsifier.

    Experimenting with different flavors is fun. Different oils, like olive oil, have distinct flavors. Balsamic vinegar, or red wine vinegar add different flavors.
    Then you can play with different herbs & spices, too.

    Lemon juice is another common ingredient I've seen in place of part of the vinegar in mayo recipes.

    For commercial products I prefer Miracle Whip brand over plain mayo. I've found that if I add a little sugar and a little more lemon juice to my mayo I get a flavor more akin to Miracle Whip.

    1 reply

    Reply 7 years ago on Introduction

    You are right about the emulsifier. However, if one is using the slow method of drizzling in the oil, it's not quite good enough at the job to keep the oil from separating out.

    I've tried using lemon juice and, for some reason, the mayo winds up a lot runnier. I also prefer the taste with apple cider vinegar.

    Thanks for the feedback. It gives me ideas for future recipes. And it's my hope that people use this as a starting place for their own creative recipes.


    7 years ago on Introduction

    Thank you. This is very helpful. I've been meaning to get one of these hand-blenders for a while.


    7 years ago on Introduction

    quick, easy, well documented. and with stuff almost everyone has.


    Reply 7 years ago on Introduction

    Thanks! We no longer use commercial mayonnaise at all. Something I didn't mention is that this contains no preservatives because the salt and vinegar are largely for flavor. It also has no hydrogenated oils so it's a lot better for you if you can't live without your mayo.

    Now it's going to look a lot different because it's going to have fairly large flecks of pepper throughout it but, in my opinion, it looks all the more appetizing for it.

    Cat on my LapNirgal38

    Reply 7 years ago on Introduction

    What would you estimate the shelf-life to be? Also, for Salmonella concerns, check this out: "if you’re an average consumer, you might encounter a contaminated egg once every 84 years."

    Nirgal38Cat on my Lap

    Reply 7 years ago on Introduction

    I use it within 5 to 7 days days on the outside. And thanks for the information regarding salmonella. As I said, I really don't worry about it.