30-Second Homemade Mayonnaise with Immersion Blender | CookOS

30-Second Homemade Mayonnaise

Name: 30-Second Homemade Mayonnaise with Immersion Blender
Prep time: 1 min
Total time: 1 min
Yield: 1 servings
Cuisine: French
Ingredients: 2 whole eggs; 1 tbsp lemon juice; 2 tsp Dijon mustard; 1 pinch salt; 1.5 cups neutral oil; flaky salt, to taste; freshly ground black pepper, to taste

This 30-second homemade mayonnaise uses an immersion blender to emulsify eggs, oil, and lemon juice into silky, restaurant-quality mayo in under a minute. It's foolproof, faster than store-bought, and the foundation for countless dips and sauces.

🌍French 🏷️Mayonnaise 🏷️Homemade mayo 🏷️Condiment 🏷️Sauce

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Total

1 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by nickskitchen

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Ingredients

2 whole eggs
1 tbsp lemon juice
2 tsp Dijon mustard
1 pinch salt
1.5 cups neutral oil
flaky salt, to tasteoptional
freshly ground black pepper, to tasteoptional

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Instructions

1
In a tall container or wide-mouth jar, add the ingredients in the following order: two whole eggs, lemon juice, Dijon mustard, a pinch of salt, and neutral oil.
2
Insert an immersion blender, pressing it all the way to the bottom of the container.
3
Blend on high speed for about 10 seconds without moving the blender. You will see the mayonnaise begin to emulsify at the bottom.
4
Slowly tilt and lift the blender to incorporate the remaining oil on top, continuing to blend until everything is thick and creamy.
5
Transfer the mayonnaise to a bowl. Season to taste with more salt, pepper, or any other desired seasonings.

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Tips & Notes

Pro tips

Use room-temperature eggs and oil to prevent emulsion breaking; cold ingredients won't blend smoothly.
Add oil in a thin, steady stream during the first 10 seconds to establish emulsion, then increase flow rate once mixture thickens.
Stop blending as soon as mayo reaches desired thickness—over-blending can thin it out again.
Taste and adjust salt, lemon juice, or mustard after blending since flavors meld during emulsification.

Substitutions

Whole eggs → 2 egg yolks only (slightly richer, less volume)
Lemon juice → White wine vinegar or apple cider vinegar (1 tbsp, tangier result)
Dijon mustard → Yellow mustard (milder flavor) or whole-grain mustard (texture change)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Homemade mayo does not freeze well.

Equipment

immersion blender · tall glass or bowl (narrow enough for blender head)

Common Questions

Why did my mayonnaise break or separate?

This happens when oil is added too quickly or the eggs and oil temperatures differ too much. Start with room-temperature ingredients, add oil slowly at first, and use steady, controlled blending.

Can I use pasteurized eggs for food safety?

Yes. Pasteurized eggs are safer for raw or lightly cooked preparations. They work identically in this recipe and eliminate salmonella risk.

What neutral oils work best?

Light olive oil, avocado oil, vegetable oil, or canola oil all work. Avoid extra-virgin olive oil—its strong flavor overpowers mayo. Avoid coconut oil, which solidifies.