The Food Lab: How to Make Mayonnaise in Two Minutes or Less

Hey everybody!

This is Kenji Lopez-Alt

And I'm going to show you a super

simple way to make great homemade

mayonnaise in two minutes or less

using an immersion blender

here's how we do it.

Start by breaking an egg into a cup

that's just big enough for the head of

your immersion blender to fit

There is no need separate the egg or

use just use the yolk here by the way.

Next, add a teaspoon of Dijon mustard.

This adds flavor, but more importantly

it helps the water, and the oil, and the

mayonnaise to emulsify into a creamy

sauce.

Add a tablespoon of fresh lemon juice

for acidity. Fresh squeezed is definitely

the way to go here. And if you would like

you can also add a clove of minced garlic

at this point.

Top it all off with a cup of neutral oil

like canola or vegetable oil.

I dont recommend extra virgin olive oil

for this, because the violent

action of the emmersion blender

can turn it quite bitter.

Season it all with a big pinch of salt

and a few grinds of black pepper.

You can use white pepper, if you don't

like the look of black pepper specs in

your mayo.

Now here's the fun part, lower the head of

your immersion blender to the very

bottom of the jar then turn it on.

As it spins, it draws oil down into a

vortex, forming a thick, stable emulsion

as you slowly lift it.

Lift it up and down a few times to

stabilize, and you've got mayonnaise.