Thanks to a few of my readers, I have discovered the EASIEST WAY TO MAKE MAYO EVER in less than 30 seconds!!! Yes, you heard right.
If you’ve ever made homemade mayonnaise before, this is like music to your ears and I know you will understand exactly why I’m so excited over this (I apologize in advance for the use of a ridiculous amount of exclamation points in this post). Gone are the days of standing over my blender dropping the oil drop by drop for 20 minutes, making a huge mess of my kitchen and getting frustrated over messed up emulsions.
IMMERSION BLENDER mayo is the way to go and I can’t tell you how excited I am to discover this. This way literally takes no more than 30 seconds, I promise. It’s even easier than going to the store to buy it. All you have to do is dump all the recipe ingredients into a tall cup. With an immersion blender, blend for about 30 seconds until all the oil is creamy. Boom – you have perfectly cream mayo in about half a minute. Doesn’t get any easier than that!
Plus when you make your own, you can control the quality of ingredients. Since virtually all mayonnaise is made with soybean oil there’s a good chance that yours is filled with GMO ingredients (90% of soybeans in the USA are made with GMO seeds). Even the organic versions are filled with unhealthy canola oils. More than likely, you’ll find words that you can’t pronounce on the back of the jar, too. You know what they say – if you can’t pronounce it, you shouldn’t be eating it.
But nope, none of that in this easy mayo! Just pure, wholesome ingredients – gotta love that 🙂 I’ve experimented with a lot of different mayo recipes and came up with a flavor that I really like. I also added some coconut oil because I’m always looking for new ways to get more coconut oil in my diet.
I will forever be grateful to those readers who suggested this immersion blender way!
Easy 30 Second Homemade Mayonnaise
Makes 1 ½ cups
2 egg yolks at room temperature
1 cup light olive oil (do not use extra virgin or it will taste way to strong)
1/3 cup coconut oil, melted
1 ½ T apple cider vinegar or fresh lemon juice (or a combination)
1 tsp dried ground mustard or dijon mustard
salt and white pepper, to taste
Put all of your ingredients in a tall, narrow cup starting with the eggs first (important), then add the spices and finally end with the oil. The order of ingredients is important so make sure to start with the eggs and end with the oil. The reason this method works is because of the narrow cup so make sure to use a narrow cup and not a bowl. With an immersion blender (sometimes called a stick blender), start at the bottom of the cup and work your way up until it’s nice and smooth and creamy. You want to use the regular blending attachment NOT the whisk. The mayo is ready to use right away. It must be stored in the fridge and keeps for about 2 weeks. Enjoy!
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