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2 Minute Mayonnaise
Prep Time
2 mins
Total Time
2 mins
A quick and easy recipe for mayonnaise!
Author: Cristina
  • 3/4 cup light-tasting olive oil (Or palm oil, OR half olive oil, half vegetable oil)
  • 1 egg (some people recommend room temperature, I have actually found that cold eggs work better)
  • dash lemon or lime juice
  • Optional Flavourings: sea salt , garlic, cumin, curry, whatever!
  1. Place all ingredients in a blender in the order written above.
  2. Blend for 30 seconds. You should see it begin to emulsify. (If it is not emulsifying, you can either add another egg, a little more lemon juice, or start over completely, adding this batch to the new batch slowly. This happens! Mayo can be finicky!)
  3. Done! Will keep in the fridge for 2 weeks in an air-tight container.
Recipe Notes

Please note that this recipes uses RAW eggs, so please make sure you trust their source.
Additionally, you want the lightest tasting olive oil you can find, or else it will just taste like olive oil and not like mayonnaise!