Basics/ whole30

How to make a quick mayonnaise in under five minutes

Quick mayonnaise | realfood.blog

How to make a really quick mayonnaise

The first time I made my own mayonnaise it was a small disaster. I used the traditional method of whipping it with a whisk while slowly pouring in the oil. I vaguely remember it split and I was left with an oily mess. Not so successful. So I bought my mayo ever since, but as you probably know there is all sorts of nasty stuff in the supermarket mayonnaise you can find. Sugar to name just one.

Really quick mayonnaise | realfood.blog

Masterchef Australia

A couple of years back we were watching an episode of Masterchef Australia where Gary made a mayonnaise using the bowl of a stick blender in just a minute or so. A minute! It was one of those aha moments for me and ever since I’ve made my own mayo in literally a minute or two. It’s so simple I never want to do it another way!

I’ve changed the recipe around a bit as the original made a large batch of half a liter but I find it is easier to make smaller batches. It doesn’t keep very long so that is more convenient and prevents me having to throw it out. I use this mayonnaise as the basis for a lot of dressings.

What can go wrong?

As with anything it does happen that things go wrong. I’ve made this recipe literally dozens of times and I’ve had the mixture split for unknown reasons two times. I don’t know why. It could be the temperature or something else. Who knows… But what to do when that happens?

You can still salvage your mayonnaise by starting over with one egg-yolk, a tablespoon of mustard and some salt. Remove the split mixture from the bowl you mixed it in, clean it and place the eggyolk, mustard and salt in the bowl. Mix it together for a bit and now slowly add the split mixture. The fresh egg yolk and mustard will make sure your failed mayonnaise will bind properly. That way you still have the mayonnaise and you do not have to thrown anything away.

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How to make a quick mayonnaise in five minutes

Really quick mayonnaise | realfood.blog

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  • Author: thepaleogirl
  • Yield: 250 ml of mayonnaise

Ingredients

  • 1 egg
  • 1/2 tbsp of mustard (make sure you have on without the sugar)
  • 1 tbsp of acid, like lemon juice, lime juice or vinegar
  • pinch of salt
  • 250 ml of mild olive oil (approximately)

Instructions

  1. Break one egg (yes the whole one) into a small food processor. Add the mustard and acid of your choice. Add a sprinkle of salt and mix it all together.
  2. Add a little bit of the oil in and blend again. Add a bit more and blend again. It will soon start to emulgate at which point you can add more of the oil in until it has the right consistency.
  3. And that’s really it. Done in 2 minutes

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6 Comments

  • Reply
    What is a 'whole30'?? And our results | Simone's Kitchen
    November 1, 2015 at 8:11 am

    […] it yourself with olive oil. Use a mild one as other wise it will be inedible. My recipe for really quick mayonnaise comes in really handy here.! Still, no matter how well we eat during the whole30: after 30 days […]

  • Reply
    Mariza
    February 12, 2016 at 4:58 pm

    Complete flop! How do you add 2 eggs to a stick blender? Do you blend the eggs before adding the rest of the ingredients? Usually thhe oil to make mayo should be added drop by drop? How much is a splash? Not happy having wasted good ingredients!

    • Reply
      Simone van den Berg
      February 12, 2016 at 5:25 pm

      He Mariza. Sorry to hear it was a complete fail. With adding the eggs to the stick blender I mean adding them into one of those containers that usually come with a stickblender. Sort of like a small foodprocessor. You add the eggs, all the other ingredients and a splash of oil. The amount is really not that important as it should emulgate alright. I’ve made this mayonnaise a zillion times and it did fail twice for whatever unknown reason. But most of the times it works like a charm. It’s a well known recipe too from Masterchef Australia so really, it can work.. 🙂

  • Reply
    webbedfood
    April 14, 2017 at 5:45 am

    I LOVE this mayo and use his recipe all the time too, also great as a base for tartare 🙂

    • Reply
      Simone van den Berg
      April 14, 2017 at 5:47 pm

      O yes that would work beautifully as a tartarbase for sure! Sounds good!

  • Reply
    How to make your own mayonnaise from scratch | Simone's Kitchen
    May 27, 2017 at 6:24 pm

    […] And still want it even quicker? Check out the recipe for the five minutes mayonnaise. […]

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