Homemade Mayo in 30 seconds
Author: Heather Bursch
  • 1 egg
  • 1 cup of sunflower oil (I also use light olive oil or avocado oil)
  • ½ lemon squeezed
  • 1-2 garlic cloves crushed
  • salt to taste
Optional: herbs like basil, rosemary, parsley, chives and etc.
  1. Crack an egg into your immersion blender cup or tall mason jar.
  2. Next, pour oil and the juice of a ½ lemon squeezed and strained.
  3. Crush garlic clove into the mixture.
  4. Using an immersion bender hold it to the bottom of the oil and blend gently moving it slightly up and down.
  5. Once the liquids start to emulsify, slightly tip blender stick to let oil from the top move under the blades to be incorporated.
  6. After about 30 seconds total, the mayonnaise should be ready and thick. Turn off blender stick and gently remove.
  7. Add salt, about ¼-1/2 teaspoon to taste, stir and store in a jar with a lid for up to about five days in your refrigerator.
  8. See below or visit shemadeitshemight.com and search for blog post entitled: How to make homemade mayo in less than 30 seconds for more flavor options.
Recipe by She Made It She Might at http://shemadeitshemight.com/2018/02/27/how-to-make-homemade-mayo-in-less-than-30-seconds/