Quick Blender Mayonnaise Recipe | Fast Creamy Mayo in Under 5 Minutes
This quick blender mayonnaise delivers a thick, creamy, customizable mayo in under five minutes using simple pantry ingredients. It’s reliable with either an immersion blender or standard blender.
Ingredients
Ingredients
- 1 large egg (room temperature for best results)
- 1 cup neutral oil (light olive oil, avocado, grapeseed, or sunflower)
- 1 tablespoon acid (fresh lemon juice or white wine vinegar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt (adjust to taste)
- Optional: 1/4 teaspoon sugar or honey
- Optional: a pinch of white pepper
- Optional: 1 small garlic clove
Instructions
Instructions
- Add the egg, Dijon mustard, fine sea salt, and lemon juice or vinegar to a tall, narrow jar, then pour the oil on top.
- Place the immersion blender at the bottom of the jar and blend on high without moving it until a thick white emulsion forms, 10 to 15 seconds.
- Slowly lift the blender head to incorporate the remaining oil until the mayo is thick and creamy.
- Taste and adjust seasoning with more salt or acid as needed; if too thick, blend in 1 to 2 teaspoons water or lemon juice, and if too tangy, blend in a little more oil.
- For a standard blender, add the egg, mustard, salt, and acid to the blender and blend on low for 10 seconds.
- With the motor running on low, very slowly drizzle in the oil in a thin stream, taking 1 to 2 minutes for the first 1/2 cup, then add the rest slightly faster as it thickens.
- Stop and scrape the sides as needed, taste and adjust seasoning, and blend briefly to combine.
- If the emulsion breaks, start fresh with 1 tablespoon warm water or an egg yolk in a clean container and slowly blend the broken mayo into it until it re-emulsifies.
Notes
Use a light, neutral oil; strong extra-virgin olive oil can taste bitter when blended. Let ingredients come to room temperature for easier emulsification. Mustard helps stabilize the emulsion; if skipping, add lecithin or drizzle oil extra slowly. Store in a clean, airtight jar in the refrigerator for 5–7 days and avoid double-dipping. Adjust thickness by blending in small amounts of water or lemon juice, or by trickling in more oil if too thin. Optional add-ins include garlic for aioli, chipotle, herbs, sriracha, truffle oil, miso-ginger, or lime-cilantro.