30 Second Mayonnaise Recipe EVERYONE Should Know How To Make

Ingredients

• 1 cup Avocado Oil (Can substitute any neutral oil such as canola, grapeseed, or light olive oil)
• 1 Large Egg (Run under warm water briefly to bring to room temperature before adding)
• 0.5 tablespoon Fresh Lemon Juice (Adds a subtle tang; can use bottled lemon juice if fresh not available)
• 1 teaspoon Dijon Mustard (Provides flavor and helps stabilize the emulsion)
• 1 pinch Salt (Enhances overall flavor; kosher or sea salt preferred)

Instructions

1. Gather and Prepare Ingredients

   Add 1 cup of oil to the wide‑mouth jar, run the egg under warm water to bring it to room temperature, crack the egg into the jar, then add 0.5 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt.

   Time: PT1M

2. Blend to Emulsify

   Insert the immersion blender so the blade contacts the egg yolk at the bottom of the jar. Blend for about 30 seconds, first holding the blender at the bottom then slowly moving it upward until the mixture thickens to a smooth, glossy mayonnaise.

   Time: PT30S

3. Transfer and Store

   Pour the finished mayonnaise into a clean, smaller jar, seal tightly, and refrigerate. It will keep for up to one week.

   Time: PT1M

Nutrition Facts

Calories

100

Protein

0.1 g

Carbohydrates

0 g

Fat

11 g

Fiber

0 g