Prepare to be blown away by this 10 Second Homemade Mayonnaise!
That’s right. I said 10 seconds. T E N S E C O N D S. If you’ve ever attempted to make mayonnaise before, you probably feel a deep dark feeling in the pit of your stomach by the very phrase “homemade mayonnaise.” Boy, do I know that feeling. I don’t know about you, but most of my homemade mayonnaise attempts have usually gone like this…
“Okay, it’s homemade mayo time! I can totally do this. I am a freaking mayonnaise professional, I am! Wait for the eggs to reach room temperature. Check. Mix the lemon juice, egg yolks, and salt together. Check. Okay now slowly drip the oil in. Not too fast…S-l-o-w-l-y…just drop by drop…DANG IT! That’s too much! Okay, maybe I can save this thing. Just keep whisking, it’ll turn out. Who cares if your arms are burning, DaNelle! Whatever you do, don’t stop whisking! Whisk like your life depends on it!……. I think it’s time to face the facts. This isn’t looking like mayonnaise. I hate mayonnaise.” – The Mayonnaise Troubles Of DaNelle
This Homemade Mayo Recipe is possibly the EASIEST recipe in the world.
The reason why most homemade mayo recipes are typically so hard to make is that in order to emulsify the oil into the yolks, you need to whisk and add the oil at a very slow rate. As in a painfully slow rate. The big problem is this: There’s a chance your mayo isn’t going to emulsify. It’s a real downer when you’ve wasted all that good oil and organic egg yolks. It’s like a stab to the heart, wasting my farm fresh eggs. I can just hear my chickens sobbing in the backyard each time an egg yolk is wasted on a failed mayonnaise batch. This recipe is DIFFERENT.
My recipe is adapted from The Healthy Foodie’s recipe, and it differs from traditional mayonnaise in a few ways. Instead of using a whole egg, I use 3 egg yolks and increase the amount of olive oil. Egg whites really shouldn’t be eaten raw because raw egg whites have high levels of avidin, a protein that binds to biotin in your body, making you deficient in biotin. Avidin is deactivated during cooking, and is totally safe to eat cooked. So this mayonnaise is also a healthier traditional mayo.
You may be worried about eating raw egg yolks.
But trust me, our family isn’t afraid to eat raw eggs yolks, raw cheese, and raw milk. We raise our own chickens who have an acre of land to roam and this natural environment increases the amount of Vitamins A, D, as well as beta-carotene and omega-3 fatty acids. According to this study, cage-free hens had lower chances of contracting salmonella than chickens who were commercially raised. In fact, let’s talk for a minute about salmonella. The odds of you contracting salmonella from eating an egg are 1 in 20,000 to 1 in 30,000. To put that in perspective, you have a 1-in-1000 chance of dying by an accidental drowning and a 1-in-6500 chance of dying from accidentally slipping and falling. On top of that, very few cases of salmonella actually involve death.
It’s for these reasons that our family feels completely safe eating our pasture-raised, farm-fresh, organic RAW eggs from our healthy and happy chickens. But most importantly, the lemon juice in the recipe increases the acidity of the mayo to about 5.0 pH. This further prevents the chances of salmonella bacteria growing. If you still feel nervous, after you make your 10 Second Homemade Mayonnaise you can pour it in a glass bowl over a simmering pot of water. Stir constantly until the temperature reaches 160 degrees. That will help put your mind at ease!
So there you have it! Now let’s get to this 10 Second AMAZING Homemade Mayonnaise
A word on your choice of oil: I’ve made homemade mayo with coconut oil, olive oil, avocado oil, macadamia nut oil, and even butter. They all work fine. You should avoid oils that are high in polyunsaturated fats like vegetable, canola, corn, soybean, and safflower. These oils are nothing more than inflammation and cancer in a bottle. If you are going to use those oils, you might as well just purchase conventional mayo and then drive your van into a ravine.
A word on olive oil: Even though most of the time I recommend using extra virgin olive oil, I don’t recommend using it in mayo. It’s just too flavorful. It will overpower your mayo and it may even come out bitter-tasting. Instead, opt for a light or mild olive oil. Feel free to do a combo of any of the GOOD oils above. The reason I like to use olive oil is that olive oil is healthiest when NOT heated. So it’s perfect for an unheated recipe like mayo.
(NOTE: Please halve this recipe if you are making it for the first time. It will help you make sure it comes together without wasting too many ingredients)
Here’s the ingredient lineup, and how to make this super-quick mayo.
IMPORTANT: YOU MUST PUT THE INGREDIENTS IN THE JAR IN THIS ORDER! YOUR JAR MUST ALSO BE CLEAN AND DRY. That means no water droplets from a recent washing. Zero. 
Use a wide mouth pint mason jar for making this. Pour in 3 egg yolks. 
Add 3 tsp. of lemon juice to the jar. 
Add 1/4 tsp. of salt. 
Add 1 1/4 c. of olive oil. Yes, dump the whole thing right in. 
Now grab your immersion blender and stick it all the way to the bottom. 
Get ready for some amazing-ness.
See? It’s THAT easy!
I don’t want to say “I told you so.” But… I told you so. Watch this video from my friend Pamela at Gym Free Fit to get a better idea of how it comes together:)
Ingredients
- NOTE: Please cut this recipe in half if this is the first time you are making it. It will help you make sure it comes together without wasting too many ingredients.
- 3 egg yolks
- 1 1/4 c light olive oil
- 3 tsp lemon juice
- 1/4 tsp salt
Instructions
-
Place the egg yolks in a wide mouth pint mason jar. (THE EGG YOLKS MUST COME FIRST)
-
Add the lemon juice, salt, and olive oil.
-
Using an immersion blender, blend until thickened. (click here to see where I buy mine)
-
Store in the fridge for up to a week.
Recipe Notes
You can use any combination of the following oils:
Olive oil -- Here's where I buy it
Coconut oil -- Here's where I buy it
Avocado oil -- Here's where I buy it
Macadamia Nut oil -- Here's where I buy it
Adapted from The Healthy Foodie
How long will Homemade Mayonnaise keep?
Regular Homemade Mayonnaise will only last about a week in the fridge. But you can make it last longer by preserving it by lacto-fermentation. I know it sounds pretty weird, but it’s a great traditional way to preserve condiments. Before people could chill their food, lacto-fermentation would help preserve food and keep it from spoiling. Lacto-fermentation also gives your tummy a good dose of natural homemade probiotics. The instructions for making lacto-fermented mayonnaise are simple:
- Add 1 TBS. of liquid whey to the recipe above.
- After you’ve made the mayonnaise, cover with a lid and sit on your counter for 7 hours (or overnight). This will help the probiotics grow and preserve your mayonnaise.
Now your mayonnaise will keep in the fridge for up to 7 months. Pretty cool, eh?
I used a combo of olive and sunflower oil. Did everything according to the recipe but I just got a jar full of very liquid stuff. Not sure if it was the sunflower oil that was the culprit.
Hi Francis-
Yes, I would try it with just the olive oil. It should turn out a better.
Thank you -Bobbi (DaNelle’s Assistant)
Woot! I totally fixed my mess up! Twice!! First batch I made with lemon juice from a bottle. Runny. Oops. Second batch I made from a real deal lemon and it started to emulsify but I got too excited and went too fast and it turned out runny again. I had one egg left so I took that egg yoke and added a teensy amount of the second batch and little by little, with a hand whisk, it all came together. Then I added the first batch into that, little by little and voila! Mayo! Next time I just need to go a little slower with the blender I think.
Hi, DaNelle,
Thanks for posting. I have been using this method for a long while and it works every time. And the addition of whey does make it last. However, I have a couple of problems and cannot figure out why.
1. The mayo only lasts about one month, then it starts to mold. I keep it on the bottom shelf, in the back of the refrigerator, which should be the coldest place. Any ideas about that?
2. Also, it is very thick when I take it out, which is good, but in a matter of minutes (or seconds, sometimes) it just melts and breaks. I cannot understand this. When I first make it, if I use it that evening, this is not a problem. But once in the rerfrigerator, it breaks down when it meets room temp.
I have not seen this discussed anywhere else, but if you have thoughts I would love to hear them.
Many thanks in advance,
Debbie
Hi Debbie-
I am sorry you are experiencing problems with the mayonnaise. Here are some suggestions for your two questions:
1. To combat mold in mayonnaise you can increase the acidity by increasing the lemon juice and whey. Just be careful not to alter the recipe too much, resulting in a change in consistency and flavor.
2. Broken mayo is definitely a pain, and is usually a result of not fully emulsifying the mayo. To help combat this you can add an extra egg yolk, blend the mayo slowly, and/or add 2T of boiling water after the first blending.
I hope that helps!
Best of luck with your mayo!
Thank you -Bobbi (DaNelle’s Assistant)
Hey DaNelle, thank you for this recipe.
I use to buy all my mayonnaise from the store. I know it’s going to be a lot of fun making my own at home since I can control what goes inside and how much quality I can expect. Also, a quick question, I saw that in the pictures you posted, the final product is somehow yellowish. Is this the final color or I should expect some white after making my own?
Hello. The final color depends on the color of the egg yolk. Eggs from pastured chickens can have a deep orange color while conventional factory farmed eggs have a very pale yellow yolk.
I don’t have an immersion blender but I do have a magic bullet type thing. Would this work with one of those or do i need to get an immersion blender?
I would try it, just do very short pulses.
I found the trick to perfect mayo every time. I learned this by listening to a woman speak about eggs on the home grown summit. When you make this emulsion or any other emulsion always, always put the oil in last, then blend. Repeat, put your eggs, lemon, juice, mustard etc. then whatever type of oil you are using…blend and you will have mayo. Enjoy!
Thank GOD for cyanna’s reply with the save idea. I made a batch, didn’t work and threw it away (pains me to say it). Found this recipe, seemed like a sure thing, but it failed. Yes, I used fresh lemon juice and no water was present. Her save technique, with one yolk, mustard and the back of a spoon totally worked! I think I’ll probably always use it because I can’t see why my mayo didn’t work the other way. Gah!
To all who fail at first attempt: do not throw the runny stuff away! Take another egg yolk, make sure there is no white stuff at all on it and place in a dry, clean bowl. Add 1-2 ml of mustard. Just plain mustard and make sure there is nothing runny about it.
With the back of a spoon mix the egg yolk and the mustard until it is really creamy and there are no streaks of anything visible.
Take a teaspoon of the ruined mayo and add to the prepared egg yolk and mix with the back of the spoon until the mix is once again all the same colour. Continue with adding the runny mayo one teaspoon at a time until the mixture starts thickening then add one spoonful. If after mixing again the new mayo batch still looks ok you can either continue adding the ruined one one spoonful at a time or you can place the newly prepared mix in your clean and dry mixer bowl then add 1/4 of the remaining runny mayo and blend. If it still looks like mayo you can add the rest.
Thanks, Cyanna! You saved my first attempt at making mayonnaise! 😀
Got a question for you DaNelle. I made some fresh homemade mayo the other day, I used coconut oil, 1 egg, salt, a little mustard, and real lemon juice and blended it all together with the immersion blender. Came out nice and creamy…so then I put it in a jar and popped it in the fridge. Came back the next day to take it out and put some on my sandwich and the all of the mayo was hard as a rock. Not that hard but it looked like frosting that you buy in a can and you leave the top off of it for a while. I was wondering, did I miss a step somewhere? Or, is it just that my fridge is too cold to hold the mayo? My fridge is average temperature, like any other fridge. Do you have any idea why my homemade mayo, changed its consistency and texture?
Hi Anitra,
Yes, that happened because you used 100% coconut oil, and coconut oil hardens at cooler temperatures. I’d suggest using another oil that doesn’t harden in the fridge:)
I am super sad! I just tried for the third time in a row – IN A ROW, I say – to make mayo with the immersion blender, and all I got is a runny mess. I even made sure the third time that there was absolutely no water (which is why I decided to try again after two failed batches – because I thought maybe it was a water issue after I read your post… but it still didn’t work. Any ideas?? I made a batch last week with great results, so I’m not sure what to do. :-((((((
ACKK! I am SO sorry Keisha, it’s the worst when your mayo won’t work! Are you using FRESH lemon juice?
I am from old school. Can i use Melted Lard for the oil ?
Absolutely!
I have made this mayo several times to perfection. Then I started having failures one right after another. I re-read the whole web page, did everything to the “T”, to no avail. Then I got to thinking, if I have a droplet of moisture in the mix, it can only be coming from the lemon concentrate I use, it is in the freezer section of the store and it’s all natural. To my thinking, I made one more batch of oil, salt, eggs, only this time I used Apple Cider Vinegar and WHAMMO, Mayo. It is the lemon juice concentrate that has moist in it. I’ll either use fresh lemons are the vinegar after this, hopefully I’ve found the answer.
AH! Brilliant! That could totally be it. Mayo can’t be emulsified with even a drop of water, so this totally makes sense!
Thanks for this tip! After THREE failed attempts using lemon concentrate, I read your comment. The lemon concentrate was the problem. The instant I used fresh lemon juice (from the fruit) instead of the concentrate, the mayo whipped up thick as can be! Brilliant!
YAY! Congrats!
How do you half 3 eggs? if you want to make a smaller batch to try first?
You can go down to 2 eggs and just half the other ingredients.
I can tell your eggs are free-range – they just make everything buttery-sunshine yellow!! YUM!!
I have been making homemade mayo with my immersion blender for about a year now. It has NEVER failed. I wouldn’t do it like the video shows. I use one whole egg put in the jar first, add seasoning, add oil…….put immersion blender all the way to the bottom of the jar, turn it on high start lifting it slowly (still on high) after about 5 seconds. It takes about 10 -15 seconds to completely mix it and it’s done.
I was wondering if there is a substitute for whey? I am allergic to it.
You can omit the whey or use apple cider vinegar instead:)
I tried to ferment it, ad added kefir whey. Don’t do that, folks! I ended up with fizzy mayonnaise!
HAHA! That’s awesome!
When I look for liquid whey all I find are flavored, maybe it’s just me but fruit punch mayo sounds horrible
Can anyone tell me where to look?
TIA!
Hi Chelsea,
You can buy some yogurt and use the liquid whey that separates from the yogurt for the recipe.
DaNelle,
I have never had a problem with my mayonnaise thickening before and today I tried making my usual recipe with my emersion blender; did this just last month for a party, and my recipe is like yours. It would not thicken. So, I tried another recipe that was a bit smaller in ingredients and the same thing happened. I found you while searching the web to see if I could figure out what happened but have used up so many ingredients that I am bummed out and don’t waste any more. Any hints would be so welcomed.
(The first time I used an emersion blender, I added the oil all at once and it thickened up right away.)
Thanks
Elizabeth
Hi Elizabeth,
It works for me everytime as long as I put the ingredients in the correct order and that my jar is clean and dry, without a droplet of water:)
Are egg yolks safe during pregnancy?
Do you NEED to use farm fresh eggs?
Hi Allison,
The acidity of the lemon juice will make the egg yolks safe, but you’re welcome to slowly heat this mixture up (after thickening the mayo, of course). Farm fresh eggs are best because they are healthier in general and higher in nutrients. As far as raw egg yolks go, I’d only eat them if they were fresh from free range chickens.
Can it be goat or sheep whey? Is there a non animal form of whey? Thanks
It can be any kind of whey! You could use the liquid from yogurt:)
Glad it worked for you, Kari!! I know that now I’ve gotten this technique under my belt, I just can’t bring myself to buy commercial mayo anymore. The *only* time I do (as will be the case coming up soon making lobster rolls for my granddaughter’s birthday party) is when there’s pregnant women eating who might not want to eat truly raw egg yolks. Other than that, the commercial stuff seems kinda disgusting to me now. 😉
thanks arden! It worked like a charm the second try 😉
Hi, Kari — you’ll find a number of tips if you read all through the comments, but I can say that on the VERY rare occasion that mine doesn’t come out right, I’ve just stuck it in the fridge and then re-blended it the next day and it actually emulsified just fine the second go-round. So that might be something to try. Another thing that sometimes works is to dump it all out into a bowl and give it a really good whisking (with a regular old kitchen whisk) — that will also sometimes bring it back together. Lastly, if none of those work, you could try making a creamy salad dressing with it (maybe add in a bit of mustard which acts as an emulsifier too). Good luck!
Great tip!
Arden, thank you!! this is what I need to try…I am invested several egg yolks and good quality olive oil, lol…got frustrated and refrigerated my mess…gonna try again tonight. LOL…will try your reblend method.
ok, mine didn’t work either………….what can I use my failed mayo for………..anything? or do I have to throw it away 🙁
Tried everything and did not get this to work 🙁 Love natural mayo but have bad luck with it. Even found a container that was the size of my blender but that didn’t make a difference. Still got oil and eggs. Even did it along with the video and nothing. Tried the rescue tips and still no luck.
Hi DaNelle,
Thanks for the reply. To repeat Susan’s question does the mayo get hard in the fridge when it’s made with butter?
DaNelle, please chime in on how you make this with butter. I too am in love with the idea of using butter.
Hi Kristine,
You would just need to melt the butter first, let it cool to warm and then it would be good!
DaNelle, how do you make this with butter? do you melt the butter first? does it get hard in the fridge? i’m curious because I think it would be really good with butter.
Anne, I’m sorry this didn’t work out for you. After having success time after time after time with this method, it did fail once or twice (but that was in a two-year period). I have asked myself why it would fail just once or twice in 20, but could very well be from weak eggs, too-cold eggs, or the hand blender not on “high”. I did it on the lower speed once, and it ruined it. Hope you try again! There might be a learning curve, but it’s totally worth it in the end. And I think it’s even worth one or two messed up batches. I usually use either all olive oil, or 1/2 olive, 1/2 coconut oil.
When adding whey to the recipe, when do you add it in? From the start, or mixing it in after the mayo has all come together? Thanks!
I mix it in with a spoon at the end.
Can anyone comment on the taste of the mayo after adding the whey? I’m wondering if the whey alters the taste and if my family will go for it. I too have made homemade mayo and it beats store bought any day. We don’t eat a lot of mayo so I don’t make it that often but when I want it I would prefer to reach for homemade.
Kristine, it doesn’t affect the taste at all. My kids love it, and it’s actually good for them, although like you said, we don’t use mayo much, but we do use ranch dressing a lot in salads and for dipping veggies. I mean, you gotta have fat to absorb the vitamins and minerals from veggies, right? I bought store-bought ranch dressing a few weeks ago because we were out of farm-fresh pastured eggs. I don’t like using raw store-bought eggs. But I don’t know what’s worse- that, or the gross chemicals and oils in the store-bought dressing. :/ Makes me cringe! We’re getting new eggs tomorrow, thankfully!
It works, it works, it works!!!! Thank you so much for this recipe. I’ve made loads of mayo recipes and everyone flops. I had to try yours and I’m now hooked. We finally get to have homemade mayo. The texture is perfect and the taste is wonderful.
Hallelujah! I think the key is to use a small jar, so you have a tight fit with the blender!
I had some again today on a pastrami sandwich, with homemade mustard, and there is no comparison to the store-bought stuff! It’s worth mastering the technique.
Isn’t it delicious?!
I use the same method but a slightly different recipe to make my mayo. I keep it in the fridge for about 3 weeks to a month and I’ve never had any issue with it going rancid. It beats the crap out of store bought mayo; both taste and health wise.
Thanks for using Colavita in this recipe 🙂 What a fantastic idea
I made this and used 1/3 strained bacon grease (from pastured pigs, of course), 1/3 extra virgin olive oil, and 1/3 coconut oil. Tastes great!!! I like a bit more salt so next time will use 1/2 tsp of salt. I also used whey to make it last longer. The pint jar was too small for me so I always use a tall stainless steel cup (the kind that the old fashioned shake machines used). I’ve been making mayo like this for awhile and love it. I won’t buy those crappy mayos with canola and soybean oil!!!
When I finally learned to make mayo this way, it changed my life. (Okay, maybe that’s a little melodramatic, but truly, I almost never *buy* mayo now, have control over the ingredients and it’s SO easy.) BUT, as has been mentioned before, I’ll just reiterate — it ONLY seems to work in a narrow container that is only just wide enough to actually fit the blender down into. I got my immersion blender second-hand and it no longer had the nice narrow vessel that it had been sold with. I spent ages testing every tall narrow jar that we emptied but more were just a hair too narrow. Finally found one that fits just right and it works perfectly. Every. Time. Once I tried another container for some reason, like a glass measuring cup or something, and it was a total fail. So now I keep that one jar just for the mayo. My “formula” is a little different — I use 2 egg yolks to 2 Tablespoons of some kind of acid — usually vinegar or 1 of vinegar and 1 of fresh lemon juice, so it’s pretty flexible. My new favorite oil is avocado oil, but light olive oil works too.
Didn’t work for me either
Will you re-post the link for the immersion blender you use? I can’t get the one above to work. Thank you!!
~Laurie
Hi! I was wondering what your thoughts are on grapeseed oil? I made mayo with olive oil once, and it was way too strong tasting. (Yeah, it probably was extra virgin…) I made it again with grapeseed and it tasted good. I have read that grapeseed oil is as good for you as olive, whaddya think?
Also, how do you make the mayo with coconut oil? I tried this once, and it tasted great, but it turned super hard in the fridge and I couldn’t use it. I ended up feeding that batch to the chickens…
Anywho, thanks for the recipe!!
🙂
Hi Nichole,
Grapeseed oil is too high in PUFA’s (polyunsaturated fatty acids), so I wouldn’t recommend using it.
This video might help: https://www.youtube.com/watch?v=0zm9Jq5ygsk
Pamela,
Thank you so much for your help! Would you mind if I embedded your video here at the end of the post and linked to your YouTube Channel & Site?
Hi DaNelle,
Please do! I actually have post coming up on my site this Wednesday with a “fix” for watery homemade mayo…. I’ve only had this technique fail on me one time (of the many MANY times I’ve used it) and there is a fix for when it’s needed (which is rare) so that the ingredients don’t go to waste.
Pamela
Very annoyed. I just wasted 2 batches total. Eggs & good olive oil.
Tried 3rd time in correct jar. Failed again. 4 cups of olive oil & 8 eggs. Lovely.
1. I’ve heard that sometimes a batch of eggs might not be the best quality, and no matter how many times you try to make mayo from that carton it just won’t turn out because that particular “batch”, so to speak, are just too weak, so if you try again, make sure to use a good quality egg from another carton.
2. I don’t have to do this, but I have also heard that warming eggs to room temp. really helps the emulsification process.
3. The very MOST important thing, aside from size/shape of jar, is NOT to over-mix! It is such a hard concept, and I did this the first time. I beat my eggs to death, and totally lost the emulsion. It was starting to look great, then poof- right back to oil and egg mess. Keep it to 5 sec on HIGH at the bottom of jar, lift for 5 to 10 sec. at most, and stop.
If anyone is looking for a great hand blender, the Hamilton Beach hand blender got rave reviews on Amazon, and it’s only $18 or so at Wal Mart. I have used it for almost 2 yrs and love it! Use it primarily for mayo, lotions, and homemade soap.
You can use this same technique to make homemade lotions and body butters, too! Just a few T. of distilled water, a 1/2 to 1 c. of oil of your choice, and place the base of the mixer at the bottom, blend for 5 sec, then blend as you rise to the top. I add a few essential oils to the mix, and it’s the best lotion I’ve ever used, with no chemicals. To make body butter, just melt a T. of beeswax pastilles (sold on Amazon) in the distilled water, then proceed. Super thick and luxurious!
I made this just now. It’s wonderful! Even my picky husband likes it. I read through all the comments before attempting it and made sure to use a jar that fit closely to my mixer. (It’s a pint and a half, and I doubled the recipe.) I also added the whey because I know we won’t eat this within a week. I’ve been wanting to add mayo to my repertoire of homemade, healthier foods, and now I finally have. Thank you so much! 😀
Mine is liquid 🙁 I’m going to try to save it even though I know better. When I try to save a failed mayo attempt I always end up wasting more ingredients. Here’s hoping this time is different!!!
I use a similar recipe to this all the time and it normally works for me however, the last time I tried it it failed! I do have a post about a fix for it coming on Wednesday though 🙂 It is possible to save it and not waste the ingredients!
thanks for this super easy way to make mayo. I keep putting off making mayo as it is so time consuming in the food processor. this looks fearless to me. Great!
Tricks:
– add 1 tb warm water and blitz until smooth again (2 seconds)
– better: add just a teenie tiny teaspoon of good not to strong mustard, which acts like a emulsifier. When the right one is used, you won’t taste it if you don’t like mustard
– Teach yourself to withdraw the blender slowly and especially in a steady, regular pace from bottom to top, when you’r up = mayo done
– when available, use the beaker (sorry I’m Dutch-looking for the right word here) that comes/came with the blender when you buy/bought it. Mostly it fits snug around the blender.
– Loose the fright for salmonella if you, seconds before you break the egg, wash them down with your hands lukewarm water with mild handdish detergent. Here we have what you call Fairy, works great but even beter is your own mild soap. Rinse and dry quickly. Why? Salmonella tends to be found on the outside of the shell, and this way you’ll prevent that. But don’t let the the eggs soak up all the detergent, so ONE at the time.
I’ve made a predecessor of this recipe since 1991, it was one of the first recipes in a book about a certain diet that helped me loose lots of weight (little over 50 pounds) in a year.
Good luck and have a happy weekend! Judith
Hi Judith,
Can I ask, what diet was it that you were on years ago that helped you lose the weight?
Thanks,
Karen
Hi there! I discovered this last year, and wrote about it on Kelly the Kitchen Kop’s blog post about homemade mayo, because I had never (and still haven’t) seen any YouTube video on the 10-second version. I’ve seen a lot of 3 – 4 minute mayo, but not the 10-second version. But it really needs no more than 10 seconds of the blender on. And there’s no need to pulse or baby it, or go up and down, etc, either. Just dump it all in, keep the blender at the bottom right over the yolk for 5 seconds, then pull up steadily for another 5 seconds until you reach the top, and it’s done. If yours isn’t setting up right, these are the reasons why: the diameter of the container needs to be a snug fit around the base of the hand blender. So you must use the pint-sized wide-mouth mason jar, or a cup w/ the snug fit. The other reason is you may not have used it on “high” setting. I did that once, and it just wasn’t strong enough. I thought that I had to make the recipe exact, but then I discovered I really don’t like lemon in my mayo, so I use lime. And I just love a little pinch of sugar. I use whatever kind of vinegar I have on hand. Then mix with some buttermilk, onion, a little garlic and spices, and it makes an awesome buttermilk ranch dressing!
Oh, I just made this a few nights ago, and when I was done with the mayo, I added the 1T. of whey from the top of my yogurt. I sat it out for a day, then made it into buttermilk ranch, and it will last for a long time since it’s fermented.
If you’re having a hard time getting this recipe to emulsify, check out this video to see it done “live” https://www.youtube.com/watch?v=0zm9Jq5ygsk
This way of making mayo is my absolute favorite! Such an easy cleanup!
Thanks Pamela! I love your video! Do you mind if I embed it at the end of my post if I share a link to your YouTube channel/site?
I pinned this to try later. I have to get an immersion blender first. Just another great reason to buy one!
I didn’t do something right. I have liquid. Not creamy fluffy mayo like the picture. 🙁 I need more detailed instructions.
This recipe is off – I wasted 6 eggs. at first trying to mix it forever (since there was no time given to mix) and then trying to “save it” I did a bit of researching and by only using very little of the ruined mix to adding an additional 3 fresh eggs it did turn into a liquidy mayo however the difference in the start was adding dry mustard which is an emulsifier and not as much lemon juice or oil. I will be unpinning this.
Ooops! I forgot to add that I don’t like lemon, so I use lime instead. I even added a pinch of sugar this last time, and loved it even more. You can definitely play around with the ingredients, even adding herbs and or spices. I think next time I’ll add a pinch of powdered garlic.
Susan, look at my comment below. It should help. Make sure to blend exactly like I described, and use the right sized container. Please don’t give up! It is totally worth the wasted eggs and oil during the learning phase. Once you figure it out, you’ll never go back to the store-bought chemical-laden junk. Let us know how it goes! 🙂
Thanks Erika for responding! I’ve been wracking my brain trying to figure out what went wrong for some. This recipe works amazing for me every single time. Thanks again for your help and encouragement!
I’ve ruined mayo before by using too much acid- which could be the issue with lime. I’ve also ruined it by mixing too much in the beginning and not letting it emulsify before “working” it into thick mayo. Like all vinaigrettes and oil emulsifications, you have to start slowly to make sure it is emulsified before whisking away or blasting away with the blender. Like Susan says, try again and add the liquid to the new batch as your oil, or use it for salad dressing. I’ve been there- frustrated with messed up mayo with a ton of “wasted” eggs and oil- but you don’t have to throw it away and it’s worth mastering to avoid ever buying store junk again!
I’ve figured it out. I had all the right stuff. Including the widemouth pint jar and immersion blender. I was blasting it on high with the blender. I tried it again and pulsed with the high speed button two to three times per second and slowly pulled the blender up toward the top of the jar like erica said, pulsing the entire time. It worked great.
It didn’t work for me 🙁 I’ve got liquid oil/egg yoke mixture 🙁 what can I do to fix this or use this in? I can’t waste 3 good egg yokes!
I have ruined mayo before. This is what I did to fix it. If you have a stand mixer it really helps. Put the whisk attachment on and mix the egg yolk, salt and lemon juice like you’re going to make another batch. Then using the failed mayo just like the oil slowly drip it in very very very slowlywhile whisking. You’ll end up with more than you need probably, but I gave half to a neighbor.
Thanks Susan, I’ll have to try that next time! I ended up just using boiled potatoes to thicken some of the liquid up since I was making it for potato salad, worked out okay, not great but not terrible either :-/
Can I use my mini food processor the same way but instead of an immersion blender?
Hi Theresa,
Not for this method. For this method, you need an immersion blender.
This is great! Do you have a good way to use up the egg whites that you put in smoothies and mayo?
You can use it to make meringue on a pie:)