If you’ve ever read a recipe for homemade mayo, you have undoubtedly read a warning about how you must, must, must drizzle the oil super-slowly into the running food processor or blender or ELSE! Mayo fail!
It’s not true. Sorry, but it’s just not.
Oh, sure, I’ve been guilty of saying it, too, but it’s just not accurate to say, so here I am correcting myself and everyone else who has ever said it.
You do NOT need to do the slow drizzle to make a batch of fine homemade mayo!
You don’t even have to use fancy eggs or organic lemon or any of the other stuff I might recommend, not really. The truth is, you can make mayo with a regular grocery store egg and a cup of whatever oil you want to use.
The difference, however, in just whirring those two things together and using my recommendations in the recipe can be significant. Regular egg + oil is OK, but adding those other ingredients only takes a few seconds and makes a mayo you’re going to love.
So, just make it this way, skip the drizzle and make yourself a sandwich (on my gluten-free bread, of course!!) and enjoy life!
Easiest & Best Creamy 2-Minute Mayo
1 large or extra-large egg at room temperature (I use organic eggs.)
1 teaspoon fresh squeezed lemon juice
½ teaspoon all-natural apple cider vinegar
½ teaspoon Dijon mustard
Pinch of salt
Tiny pinch of finely ground black or white pepper, optional (I think the black pepper, ground nearly to a “dust” makes the mayo extra-delish!)
1 cup sunflower oil (or other good-quality, non-GMO, neutral tasting oil; avocado oil is a good option, but olive oil can make your mayo bitter – read more here.)
You can use 1 of 2 methods for making this mayo:
First, you can use your blender or food processor (mini or full size) as directed below, OR you can just add all the ingredients to a jar and use your immersion blender for an extra-fast process. If you use the immersion blender, simply add everything to the jar, blend moving the blender stick up and down until mayo is thick.
Here’s the blender/food processor method:
Add egg, lemon juice, vinegar, mustard, salt & pepper, and ¼ cup of the oil to your blender or food processor. Blend until the mixture is a white, thin liquid, just a few seconds should do the trick.
Next, instead of the super slow drizzle that everyone warns you is a MUST in homemade mayo-making, just add the remaining oil 2 Tablespoons at a time to your blender, put the top back on and give it a whirl. You need about 10-15 seconds after each addition of oil.
Nearing the end, you’ll hear your blender make a different sound and you’ll know you have made the easiest homemade mayo you can imagine!
Add all the oil, blend after each addition and just until creamy – no need to over-blend.
Store in a glass container with a lid up to 1 week.