MAKES: 1 cup (240 ml) | PREP TIME: 30 seconds
Ingredients
1 large egg
¾ cup (180 ml) avocado oil
1 teaspoon (5 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) Dijon mustard pinch of fine-grain sea salt
To make any of the following flavored mayos, make the 30-Second Mayo and then fold in the additional ingredients.
Flavored Mayos
Maple Mayo
1 teaspoon (5 ml) maple syrup
Spicy Mayo
¼ to ½ cup (60 to 120 ml) hot sauce
Herb Mayo
1 tablespoon (15 ml) chopped fresh parsley leaves
1 tablespoon (15 ml) chopped fresh chives
1 tablespoon (15 ml) chopped fresh tarragon leaves
½ teaspoon minced garlic
Lemon Chive Mayo
3 tablespoons (45 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) chopped fresh chives
Process
Place all the ingredients in a tall, narrow container (see Note). Place an immersion blender in the bottom of the container and turn it to high speed. The oil will begin to thicken. Once the bottom mixture thickens and turns off-white, begin to slowly lift the immersion blender upward to finish mixing the rest of the oil into the mayo. This mixing should take no more than 15 seconds. Store the mayo in an airtight container in the fridge. Use within 1 week.
Note: Finding the right container can take some improvising. You need one that’s wide enough at the bottom to allow you to lower the immersion blender all the way down, but at the same time it needs to be narrow enough that when the ingredients are added to the container, they come up about 3 inches (7.5 cm). (If the container is too wide, the ingredients will spread out and won’t cover the head of the immersion blender when it’s inserted into the container.) We use a protein shaker bottle, which happens to have measurements on the side of the bottle, making measuring the avocado oil an easy, one-step process.
More Recipes You'll Love
30-second mayo is the immersion blender trick that turns one egg and a stream of avocado oil into thick, glossy homemade mayonnaise. The right container matters more than technique - it has to hug the blender head. Four flavor variations ride on the base, from maple to spicy herb.
Pro Tips
- Use a tall, narrow container - the ingredients should come up about 3 inches around the blender head so the oil emulsifies instead of skittering away.
- Keep the blender head flat on the bottom until the lowest layer turns thick and off-white, then lift slowly; the whole mix takes about 15 seconds.
- Avocado oil is mild enough to taste like classic deli mayo; strong olive oil makes a much more assertive, slightly bitter version.
- Fold flavorings in only after the mayo is made - herbs or hot sauce added to the oil before blending breaks the emulsion.
Frequently Asked Questions
How long does 30-second mayo keep?
One week in an airtight container in the refrigerator. Use a clean spoon each time so it does not spoil early.
Do I really need an immersion blender?
It is what makes this foolproof in 30 seconds. With a whisk you must drizzle the oil in gradually and it takes much longer.
Can I use a different oil?
Light olive oil or melted refined coconut oil both work, though olive oil brings a more assertive flavor.
Recipe Card
Ingredients
Method
- Place all the ingredients in a tall, narrow container (see Note).
- Place an immersion blender in the bottom of the container and turn it to high speed. The oil will begin to thicken.
- Once the bottom mixture thickens and turns off-white, begin to slowly lift the immersion blender upward to finish mixing the rest of the oil into the mayo. This mixing should take no more than 15 seconds. Store the mayo in an airtight container in the fridge. Use within 1 week. Note: Finding the right container can take some improvising. You need one that’s wide enough at the bottom to allow you to lower the immersion blender all the way down, but at the same time it needs to be narrow enough that when the ingredients are added to the container, they come up about 3 inches (7.5 cm). (If the container is too wide, the ingredients will spread out and won’t cover the head of the immersion blender when it’s inserted into the container.) We use a protein shaker bottle, which happens to have measurements on the side of the bottle, making measuring the avocado oil an easy, one-step process.
