This quick one-minute mayo blends into a rich, creamy perfection that you’ll want to spread on everything. The best part? All you need is a jar and an immersion blender — no bulky equipment or extra cleanup required!
If you are like me, you probably LOVE mayo. I mean, I love it so much that I put it on almost everything.
For this reason, I started to make my own sauces, dressings, and mayo. You may think “I don’t have time for that?!” But I say “Yes you have!” Do you know why? Because these recipes are made in a few minutes!
Making homemade sauce/dressings like my creamy avocado sauce and this 1-minute homemade mayonnaise won’t take much of your time.
Made a batch and need a recipe to use it in? Try my Tuna Salad Meal Prep Bowls!
Key Ingredients:
In terms of ingredients, you will need only 5 ingredients to make this 1-minute homemade mayonnaise: avocado oil, egg, ground mustard, lemon juice, salt, and black pepper.
In terms of equipment, you will need a hand blender and a long and wide-mouth mason jar that fits the hand blender.
This small kitchen appliance is essential for this recipe because it will make the magic happen. I have a simple hand blender that I used to make this recipe.
However, this hand blender doesn’t come with a blending Jar like this hand blender. But mine is still doing a very good job so I made my 1-minute homemade mayonnaise recipe with this hand blender and a long mason jar that I have and fits well with the hand blender.
What type of oil should I use?
The first time I made this recipe I used extra-virgin olive oil, but it tasted awful though I love the taste of olive oil. What happened? It was so strong and bitter. I tried to add some kind of seasoning to kill the taste, but it didn’t work AT ALL.
So, please DO NOT use extra-virgin olive oil to make this 1-minute homemade mayonnaise. I also don’t recommend using canola oil because this is definitely not a good fat choice. I love to use avocado oil instead. The taste is not very strong and this oil is natural. You also can use extra-light olive oil.
1 Minute Homemade Mayonnaise
Ingredients
- 1 egg
- 1 cup avocado oil or extra light olive oil please do not try to make this recipe with extra-virgin olive oil
- 1/4 teaspoon Dijon mustard or yellow mustard
- 1/2 tablespoon white vinegar
- 1/4 teaspoon salt
Instructions
- Add all the ingredients in a wide mouth mason jar.
- Place the hand blender in the jar all the way to the bottom into the mixture.
- Turn the hand blender on low speed and keep it on the bottom until the mixture of ingredients starts to become a creamy and thick mayo. It’s about for 30 seconds or so.
- After that, begin to slowly lift the hand blender up to keep emulsifying all the oil. The mayo will be done when all oil is emulsified. It will take about 1 minute to complete all the blending process. Taste and adjust the seasoning.
Notes
- This recipe was tested with only a handheld stick blender. I have not tested it in a food processor or blender and do not recommend it.
- A jar that just fits your stick blender is ideal as it’ll help the ingredients emulsify slowly.
- Use a room temperature egg for the best results.
- To store: Store the homemade mayonnaise in an airtight container for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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great
Thanks!
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How do you get 8 grams of carbohydrates from oil and egg?
Sorry about that, Monika. I recalculated the nutri info again using myfitnesspall.com tool. I updated it for you on the recipe box. Thanks for pointing it out.
Most homemade mayo recipes like this one state that it lasts up to 3 to 4 DAYS in the fridge. How is it that your recipe has a shelf life of 3 to 4 weeks?
Sorry it was a typo. It last in the fridge for 4 days.
Does not work at all. No matter how much you mix it, you just end up with a oily yellow liquid. I’m 100% sure the author never tested this.
Sorry to hear that, Joel. I can guarantee to you that this recipe works. I’ve made this recipe at least 10 times and it always work. I think what happened to your mayo was: the hand blender that you used is probably so powerful. The blades disrupt the layer of emulsifier coating the oil droplets, and the oil coalesce. Also, you can make this recipe with a whisk and adding slowly the oil while you whisk.
I tried it twice with a particular hand blender that I could not get it to work. Returned that blender and got another one and waaaalaaaa…. it has worked every single time since!
I say it’s your hand blender!
I hope this isn’t a silly question, but is the egg supposed to be raw or hard boiled?
The eggs are raw.
Thank you!
You’re very welcome 😉
I couldn’t believe how easy this recipe was, so I tried it for myself and it came out perfect! So quick, easy and tasty! Thank you!
That’s right it’s so easy and turns out delicious!
How much is one serving? I know it is one fourteenth of the recipe, but how much is that? 1 tablespoon, 2? Every Christmas in my Danish family we made mayonnaise for our Open faced fancy Sandwiches. I was always assigned that task and EVERY year I broke it and had to start over with another egg yolk. I did not mind since I loved the stuff so much that having extra was no hardship, lol.
It’s 1 tablespoon.
Just curious, why would you suggest not using extra virgin olive oil? Does it not work the same?
Not at all. If you use extra virgin Olivia oil the taste will be VERY strong. I’ve made it before and I couldn’t eat it. Please use light taste olive oil or avocado oil.
Super simple and delicious! I just made it and it turned out amazing. I’m going to use it in another one of your recipes for meal prep. I can’t wait, thank you!
Great! Happy you liked it!
Mine didnt turn out like this. Looks like watered down mustard😔
Garbage…. Waste of $8 in avocado oild
Best and easiest recipe ever! Used room temp egg and 1 cup avocado oil. Used immersion blender as noted and literally in one minute, I have a thick, rich and deliciously fresh mayonnaise! Yum! Thank you!!
Amazing! So happy to hear that 😉
Raw egg??? NO! Salmonella can be dangerous.
Please use pasteurized eggs that are now available to reduce the chances of food poisioning.
It works. The egg must be room temperature. That is important. I use regular eggs from my daughters chickens. But if you use eggs from the market they are probably not as good. The hand held blender works wonders. I LOVE this recipe.
Happy you liked it. It’s so good and easy to make.
Have you tried this with grapeseed oil? That has been our oil of choice since I’m not really a fan of how avocado oil cooks with my foods, but adore the flavor of grapeseed.
I’ve never tried but I think it would work well. If you try it please let me know how it turned out.