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March 4, 2011
Have you ever longed for a good easy way to make your own homemade mayonnaise?? You have??? Read on…..

Easy Homemade Mayonnaise in a minute

Some out there might say…..MAKE MAYONNAISE?? When there are jars and jars of it to be found in the nearest grocery store? Are you NUTS??? Noooo, real foodies like to try their hand at all kinds of things. Its such a  trophy moment when you achieve something delicious. And achieving mayonnaise nirvana has always eluded me.  If all the negative comments about making mayonnaise, all the pitfalls and all the non emulsification and the thought of all that slo-o-o-wly dripping oil going haywire with your eggs makes your brain emulsify then this is for you!!! And I am glad because I’m not alone. I bet I’m not alone in my envy of all those who sport bowls of fluffy white tasty home made mayonnaise on their tables either!! Well….let me tell you that those days are OVER! I have discovered a fantastic foolproof (yes foolproof) way of making mayonnaise. Now, I know there are those  of you who will tell me that you have been doing this for years….but it’s new to me so I must share with those who do not know this method!! So those who do know it, bear with me please while I share my excitement at being able to whip up my own little batch of  mayonnaise every time I need some…… 

A couple of months ago I was trawling the internet…as I do sometimes in search of foodie things (truth be told I was making a picnic supper, it was 2 days to Christmas, the shops were inhabited wall to wall by crazed types brandishing credit cards and I had run out of mayonnaise so I wanted to try and make my own)…..and I came across a recipe for mayonnaise on the site Cooking for Engineers It wasnt a recipe that excited me in any way but somehow I scrolled down to the comment section and started seeing recipes from readers and a whole discussion about homemade mayonnaise. I came across a comment by one BobH about a quarter of the way down and he gave his method of making mayonnaise. My eyes widened, my heart fluttered, I gave a huge whoop…shot out of my chair and rushed through to the kitchen…… emerge just a few minutes later brandishing my stick blender dripping mayonnaise in one hand and a jug of perfectly white, deliciously whipped thick mayonnaise in the other hand……grinning from ear to ear and flushed with my success! I tell you that stick blender has not stopped since and I have never bought another jar of mayonnaise. Mayonnaise liberation today…… domination tomorrow!! So if you don’t have a hand held stick (immersion) blender……my advice to you is go out and get one. If you can’t afford it, put it on all your gift lists of must haves. I LOVE mine. My family clubbed together and gave it to me for my birthday last year and I am getting a lot of use out of it. Once you see the recipe and the very easy way of making this mayonnaise you are going to want one too anyway 🙂

Right….so lets get on with it. Just remember that all your ingredients must be at room temperature otherwise your mayonnaise will not emulsify…….


Adapted from the recipe by Bob H as seen on Cooking for Engineers


Into the tall narrow beaker that comes with the stick blender place the following ingredients – starting with the egg and ending with the oil:

1 Extra Large Free Range or Organic Egg – at room temperature

5ml (1 tsp) Mustard Powder

5ml (1 tsp) Lemon Juice (fresh or bottled) – taste and add a bit more if you want to

5ml (1 tsp) White Vinegar – you might like to taste and add more if you want it a bit more tangy

2 1/2mls (1/2 tsp) Fine Table Salt and a grinding of White Pepper

A tiny drizzle of Honey – really about 1 or 2 mls is all you need

250mls Oil – made up of 200mls Canola and Peanut Oil (I like the blandness of the peanut oil) and 50mls Olive Oil (remember that the more fruity & intense the olive oil the more it will influence the taste of the mayonnaise)

Now for the exciting part…………..

1. Push your blender into the beaker, immersing it completely so that it rests on the bottom of the beaker.

2. Push on the button and start blending at high speed…count to about 5 without moving the blender from the bottom

3. Then, holding the beaker still with one hand slowly raise the blender until it just reaches the top of the contents and then slowly push it down again, blending all the time. I found that counting to 5 going upwards and counting to 5 going downwards is enough time.   All in all you have used up about 30 to 40 seconds of actual time……

4. Stop blending, remove the stick blender, shake off the excess and VOILA! Your stunning…..fully emulsified, easy as pie and delicious mayonnaise is ready for use….in about ONE MINUTE!! Didn’t I say it was blissfully easy???

You can thank me later 🙂  Go and make some NOW! Think of the delicious summer chicken and mayo wraps you can make…..or how about a big dollop on a freshly baked potato……hmmmm roasted potato wedges with homemade mayonnaise and sweet red chilli jam!! With CHEESE sprinkled over of course! I upped the mustard by adding a teaspoon of prepared hot english mustard to my one and served it with little cocktail sausages at Christmas time.

Now that you have mastered that how about adding some more ingredients and making your own aioli??

Add 1 to 2 peeled chopped garlic cloves and a small handful of chopped parsley before you add the oil then blend and you have stunning Aioli in a minute!

Adding an extra egg yolk to the mayonnaise mixture makes it a bit richer and thicker.

To make it a bit thinner add a bit more oil.

I have also very lightly coddled my eggs by dropping them, unpeeled, into some gently boiling water for exactly one minute before removing, allowing to cool a bit, then using. Delicious!!

The other evening it was too hot to cook so I took out some canned tuna, chopped up some salad ingredients and put them into a bowl, whizzed up my minute mayonnaise with a tablespoon of tomato sauce for instant seafood sauce and made a delicious tuna salad which we enjoyed with our ice cold La Capra Chenin Blanc while sitting on the rocks watching the sun setting on February! Bliss!! Just what I need after the hectic few months of staring relentlessly into my pc screen pre FBI2011.

Its another spectacular evening in Cape Town and we are heading out to watch another sunset…maybe I will go and whip up some mayonnaise to add to something delicious……the Graham Beck bubbly is already chilling in the fridge!

Enjoy the evening and have a rocking weekend,

browniegirl xx

41 Comments leave one →
  1. March 4, 2011 6:17 PM

    I have always made mine in the blender and it works perfectly, the purists can have aching arms!

  2. Puppycat permalink
    March 4, 2011 6:37 PM

    Woopwoop Brownie Girl ..
    I am off to try this !!!! thanks for the heads up

    • March 5, 2011 12:13 AM

      🙂 Let me know how it goes Pup. And you’re welcome! xx

  3. Puppycat permalink
    March 4, 2011 6:39 PM

    and PS
    It was red and pink and orange and green stripes today for the drive 🙂
    next year maybe baby the shave 😉

    • March 5, 2011 12:14 AM

      WOW! You must have looked a treat. I hope you took photos….go for the shave next time. I have to say, I enjoyed it during the summer. Its just growing nicely now xx

  4. March 4, 2011 7:09 PM

    Yay! A mayo recipe that does not need lits bits of dribbling and gentle mixing and all sorts of time-consuming things. Thanks, Col.

    • March 5, 2011 12:15 AM

      Get your dort to make it Madmom. Its just the easiest thing….and so so quick. Whips up within a minute and a half…. including getting the ingredients together and hauling out the stick blender 🙂 xx

  5. March 4, 2011 7:10 PM

    Yeah, you are back. I am so glad. Love this easy way and will try soon!

    • March 5, 2011 12:16 AM

      Thanks Nina, its good to be back. I’ve missed my blogging but for the sake of the Indaba I had to give it up otherwise the pressure and stress would have been greater.

  6. March 4, 2011 10:23 PM

    i have to try this one

    • March 5, 2011 12:17 AM

      Sorry it took so long for me to post Sidey, I promised it to you so long ago….but unfortunately the Indaba had to take precedence. Do let me know how it goes when you try it. Hugs and thanx for the pop in xx

  7. March 5, 2011 3:10 AM

    My goodness CollyWolly, this is a winner! I’ve tried making mayonnaise the long way, whisking and whisking and it’s never come out the way I wanted it. I’m SO trying this, this weekend!

    I actually want to steal your recipe (with your permission of course {and links and credits}) because I think we need to spread the word about Colleen’s Minute Mayonnaise!

    Onward to world domination, my Lady!

    • March 5, 2011 12:35 PM

      It is a winner indeed Wynand. I’m loving it. And yes, you may borrow and blog it with pleasure. I hope it works out well for you. If you do blog it just link it back to the original page at Cooking for Engineers as well please cos that is where I got it from. Thanx. Onwards and upwards sir!! xx

  8. March 5, 2011 11:06 AM

    I too have been making my own mayonnaise with my stick blender for years! It is the best, easiest way and I am sure you will never buy mayo again 🙂

    • March 5, 2011 12:37 PM

      I know you have. I discovered it in your book, but only after I had made it!! Clever you!! I have not bought a jar of mayo since I made it in Dec for the first time 🙂 xx

  9. March 5, 2011 12:39 PM

    This is one of those HAVE TO make recipes! My stick blender is at home, approximately 4 000 km away from me at the moment so I have thankfully found a friend on the island who has one – I am on my way to borrow it today! Will let you know how it turns out.
    🙂 Mandy

    • March 5, 2011 3:10 PM

      Thank goodness you have a friend with a stick blender Mandy. Good luck. Looking forward to hearing how it turns out xx

      • March 7, 2011 6:38 AM

        Woohoo, it was a hit Colleen. My friend didn’t have the beaker so I had to improvise – not sure that I whizzed it long enough though as it was not quite as thick as what yours looks like in the picture – still perfect though.
        🙂 Mandy

      • March 7, 2011 2:32 PM

        I am doing a post on your wonderful mayo on Wednesday 16 March and was hoping you would allow me to use your pic – i forgot to take one! Thanks, Mandy

    • March 7, 2011 2:53 PM

      You may indeed use it Mandy. Thank you so much. Im so glad it worked out well for you. I love it!!! Hugs xx

  10. March 5, 2011 1:43 PM

    WHAT? Do you mean I’ve been needlessly doing it drip by freaking drip all this time? And messing it up way too many times too? I’m going to have to try this, stat.

    • March 5, 2011 3:10 PM

      Yep!! Sorry bout that…….try this! You wont be sorry 🙂 xx

  11. March 5, 2011 5:53 PM

    Hi Sweetheart….can I use my electric beater?????

    • March 6, 2011 6:30 PM

      Ooooh granny I dont know so much about the electric beater. I dont think it will work… let me know if it does. But I’m not going to try it for myself teehee…until you can tell me it worked 🙂 Hugs xx

  12. March 5, 2011 6:12 PM

    Nope…it didn’t work…NOW…what do I do with the runny mixture????????

    • March 6, 2011 8:54 PM

      OH NOOOOOOOO……I thought it wouldn’t work. Wish I’d seen your comment earlier before you tried it out….so what DID you do with the runny mixture?? 🙂 Hugs xx

  13. March 6, 2011 2:38 PM

    will try this sometime when I have need for good mayo… for now I am the only one that eats it sadly…

    • March 6, 2011 6:31 PM

      It is so good Lizanne that the mayo non eater might just swing around to your side hehe. Hope you and your bambino are well. Hugs xx

  14. June 11, 2011 12:49 PM

    Colleen, Colleen….Colleen: MAGIC just happened in my kitchen! At last I got round to making your Mayonnaise in a Minute… Oh my GOODNESS!!!! It was the very best mayonnaise I have ever tasted in my life! You are absolutely right – I will NEVER buy mayonnaise again!

    I didn’t expect much, because I used stone ground prepared mustard in stead of powder, substituted the white pepper with black and only had a mixture of sunflower oil with a dash of olive oil, but man, it was good! Thank you again SO much for sharing this one! Mwaah! Wxxx

    • June 11, 2011 5:08 PM

      Thank you so much for popping back and letting me know. So glad that it worked so well for you and that you enjoyed making it and love eating it. It is so liberating to be able to make your own mayo…it whips up in seconds and is better than any storebought. I love feedback like this. Thanks Wynand. xx

  15. October 4, 2012 2:37 AM

    Mine failed when I tried making it in a pint size Mason jar. It worked fine in the beaker that came with the immersion blender. Might the difference in diameter have caused it to fail? I took the lemon out of the refrigerator quite a while after I took the egg out, so possibly it wasn’t at room temperature. Might that have been the problem? I’d really like to make it in the mason jar directly, so I don’t have to spoon it in. but maybe that’s not possible.

    • Colleen permalink*
      December 31, 2012 2:42 PM

      Hi Allen, thank you for trying the mayo. I think possibly the size of the mason jar might have something to do with your failure as will the cold lemon. Anything that is not at room temperature will stop the mayonnaise from emulsifying. I have never tried making it in anything but the jar of the immersion blender. Maybe I should try and see how it goes 😉 Do let me know if it works for you. Happy New Year xx

  16. March 10, 2015 10:03 AM

    Hi Colleen, going to try this! Do you think it would be possible to use other oils? Like avocado or macadamia? (Keeping the olive oil in.)

    I would love to try it with one of those…

    All the best


    • Colleen permalink*
      March 24, 2015 11:55 AM

      Hi Kate, you can indeed use avocado or macadamia and some olive oil. I myself no longer use seed oils and I have used both avo and macadamia oil. Coconut oil also works but it changes the texture of the oil in the fridge. It goes kind of solid and I am not keen on that. Thanks so much for the comment. Hope it works out well for you xx


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