Why don’t marketers show you this when they sell immersion blenders? This is no Cuisinart or Braun, it’s the cheapest plastic model on the market.
The hours that I’ve wasted, whisk in one hand and slowly drizzling oil in the other, or more likely queuing with my sorry jar of Praise at a store. No more.
The world’s laziest mayonnaise recipe:
Prep time:
Total time:
Yield: 1 cup
Crack an egg into your immersion blender container. Don’t even bother to separate the yolk. Add two teaspoons of dijon mustard, a tablespoon of lemon juice, and a pinch of salt. Pour in 200ml of oil. I’m using canola because I’m being both cheap and lazy; if you’re neither of these things, spend some time researching the various olive oils and making tasting notes. Put hand blender to the very bottom of the container and blend until it thickens into mayonnaise.
March 18, 2008 2:14 pm
Hi Phil
I had never seen that before, sent the link to my mother who so happened to get a fancy stainless “whizzy stick” as she liked to call it for her birthday.
Wish you were both here……so any beers (no BBQ though).
http://epicbeer.com their IPA is my favourite so far, although I reached for a Emerson’s oatmeal stout instead of a whisky for a post dinner drink the other night.
Chairs
P
March 19, 2008 11:25 pm
That’s how my mom showed me to do ! I never did it differently, I just don’t put all the oil in one time. I just make sure all the ingredients are at the same temperature.
Maybe it’s the belgian way ?!?
And by the way, you have a great and interesting blog. Thank you !
June 8, 2010 1:06 pm
Well, i’ll be dammned. It’s that easy, is it? Thanks a whole bunch. I didn’t know that at all.
I’m in Canada.
September 2, 2010 11:56 am
I just wanted to say that I chanced upon this website looking for an easy way to make mayo.
This recipe is AMAZING!! I don’t know why mayonnaise is considered to be so difficult, I followed this recipe…fairly loosely too by the way and voila!!! perfect mayonnaise….THANKYOU!!!!
April 11, 2011 9:50 pm
Hi, thanks for that.I had just chopped stuff for coleslaw and realised I had run out of mayo- qu7ick search on google and hey presto 5 mins later slaw on table!
I don´t think I shall bother buying mayo again!
April 15, 2011 11:18 am
I’m just wondering firstly how much mayo this makes. And secondly, how long it would last in the fridge.
April 19, 2011 12:12 pm
The recipe makes about a cup of mayonnaise. You probably shouldn’t store fresh mayonnaise in the fridge for more than 5 days.
May 15, 2011 3:57 pm
I had heard about this, and was very pleased how it turned out! I too followed the recipe fairly loosely, just to give me an idea of how to go on. Wrapped!
August 13, 2011 7:06 am
Thanks a bunch for this! Perfect flavor to the mayo and super easy to make :)
August 23, 2011 7:46 am
This mayonnaise couldn’t be easier and has a perfect consistency. (Got any more fantastic recipes to share, please?).
September 12, 2011 8:39 am
One word: perfect! Thank you!!! Mayo 4 ever!
December 3, 2011 12:02 pm
So simple and so delish!
Note to self: make sure immersion blender fits in container! Was fully loaded and ready to go when realized the blender did to fit in the jar. Dumped it in larger container and allowed to settle for a few minutes, PERFECT! Gotta love a sturdy recipe.
Thanks for sharing!
April 3, 2012 9:20 am
what wattage of an immersion blender do you need? I have one and I think it’s a 100 watt and I tried making mayo only to have it fail. I don’t think I made a mistake with the ingredients, as I have been cooking for 30 plus years. I had a better immersion blender only to lose it during a move, and my daughter gave me hers… I can see why with it being only a 100 watts. So, what’s the verdict? My fault, or do I need more wattage?
April 3, 2012 9:37 am
Definitely not enough power – but I’m not sure what the minimum wattage that you’d need to make mayonnaise
April 4, 2012 9:46 am
I bought an Oster 250 watt immersion blender today and voila! Homemade mayo in 20 seconds! I think this basic recipe could be made so many ways with chives, or cilantro, or horseradish… the list goes on and on! Thanks!
June 9, 2012 8:02 pm
Is no one concerned about bacteria? These are raw eggs after all. I realize the chance is remote, but Salmonella is no joke. I love the idea, but wouldn’t it be good to pasteurize the eggs first?
October 26, 2012 6:18 am
If you don’t know where your eggs come from, then yes.
June 27, 2012 9:06 am
Thanks, I used to have a French hand crank mayo maker and can’t find one anymore. I now have the electric wisk and homemade mayo again.
June 28, 2012 1:07 pm
@Uri
Not unless you had a compromised immune system.
July 4, 2012 8:56 pm
Hi – I’ve had this page bookmarked for so long and have finally had an opportunity to try out your recipe for a Eurovision party. I name dropped you on my blog and provided a link back to this one. Thanks for making mayo so easy!
http://tiffinblog.blogspot.com.au/2012/05/eurovision-2012-this-is-holland-park.html
July 11, 2012 12:32 am
This method worked perfectly, thank you!
July 11, 2012 6:55 am
Cheers…just found my immersion blender container (husband had pinched it for the bathroom) and remembered that “somewhere” there was a recipe for mayo using an immersion blender. Thanks for being that “somewhere” :)
July 14, 2012 10:39 pm
Ever the sceptic I really did not think this would work. BUT IT DOES. It’s amazing. I used half olive oil and half groundnut oil as I think olive oil is too rich and a little extra lemon juice. Absolutely fantastic. A revelation.
October 12, 2012 8:39 am
I dont have this appliance, can i use a blender or held held electric beaters?
October 16, 2012 12:01 pm
HOLY SHIT BATMAN!
I saw this so long ago and thought there is no way it could work. I just tried it – and it is AMAZING. Thank you so much Phil! I am never buying mayo again!
October 26, 2012 6:17 am
I learned this 15 years ago from an immersion blender infomercial.
November 6, 2012 3:23 pm
I would recommend using only the egg yolk because raw egg white is not healthy…while the yoke is fine (unless you’re particularly worried about salmonella, which is very rare).
December 1, 2012 12:16 pm
Found your blog via another site whilst searching for a recipe that would allow one to make organic mayo that tastes like Hellman’s Real Mayo.
This recipe looks amazing and, based on the comments it is. My dilemma is that I don’t have an immersion blender. I DO have an old style Waring blender. Is it just as possible to make good mayo with a blender?
January 4, 2013 7:19 am
Just saw this while browsing. Check out the videos on YouTube which show a similar technique to prepare Mustard Aioli. Takes about a minute but same technique. Only change is use of EVO instead of Canola oil, and also the addition of anywhere between 3-6 cloves of peeled garlic. Recomends using just the egg yolks at a ratio of one yolk per 1/3 cup of oil. You often get a suggestion to add lemon juice at end of mix and to do so sparingly. Ditto salt. And Gordon Ramsay swears that adding salt onto egg yolks directly has a negative impact on the aioli.
February 3, 2013 4:22 am
I use a pasteurized egg product for my mayo. You know, like EggBeaters. Other than that, I’ve been doing this for years, and yeah, it’s great.
February 19, 2013 9:57 pm
Thanks for the great tip. I made a salad dressing with your recipe, added some fresh dill, garlic and horse radish. It was perfect.
March 16, 2013 2:13 pm
Just made the most delicious mayo ever!
Tweeked the ingredients just a bit:
Makes slightly more than 1 cup.
1 fresh room temp. egg
1 Tablespoon cold water
1 Tablespoon fresh lemon juice
1 Teaspoon dijon mustard
1 Teaspoon champaign vinegar
7 twists of fresh ground sea salt
A pinch of garlic salt
200ml canola oil
Place ingredients into a clear beaker (came with stick mixer).
Allow to settle (about 45 seconds). Place mixer all the way to
the bottom of beaker. Turn mixer on and pulse for two or three
seconds until egg is well beaten with water, lemon juice, vinegar, mustard and salts then slowly pull mixer up to incorporate the oil.
Used this mayo to top fresh almond crusted salmon patties. Will
try the left over mayo on a BLT for lunch tomorrow! Don’t ever plan
to buy mayonnaise again! Yummy! Yummy! Yummy!
May 23, 2013 12:45 am
Pretty! This has been a really wonderful article.
Many thanks for supplying this info.