4 Minute Mayonnaise + 4 Flavours
Have you ever looked at the long list of ingredients in a jar of store bought mayonnaise? When I realized that homemade mayonnaise is incredibly simple to make and requires just 4 ingredients, I swore to never buy it premade again.
I get it, homemade mayonnaise sounds pretty Martha Stewart-esque, but I promise that it couldn’t be easier, or faster, to make. All you need is an immersion blender, a tall container or mason jar and 5 basic ingredients.
I love using this mayonnaise recipe as a base for different sauces. I have included 4 flavour variations that can be used to spice up almost any meal.
Chipotle Lime Sauce is a great salad dressing for a Mexican Salad, it can be drizzled over tacos or stirred into shredded chicken to make a spicy chicken salad. The Tartar Sauce is my go to sauce to serve alongside fish or as a condiment on shrimp burgers. The Creamy Asian Sauce is perfect for drizzling over Asian lettuce cups, or as a dipping sauce for mango & chicken rolls. The Paprika & Chive Sauce has a wonderful kick of spiciness to it, which makes it perfect for serving with Chicken Nuggets or as a side with tuna cakes.
The mayonnaise will last for 5-7 days in the fridge and is a great staple to have on hand to add to sauces, dressings, dips or condiments. Once you realize just how easy it is to make you will never want to buy store bought again!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Easy 3 Minute Mayonnaise
Ingredients
- 1 egg at room temperature
- 1 cup light olive oil
- 1 tbsp lemon juice
- 1 tsp mustard
- 1/4 tsp salt
Instructions
- Place all of the ingredients in a mason jar or tall and narrow container and leave them to settle for a few seconds.
- Place the immersion blender in so that it touches the very bottom of the container.
- Turn the immersion blender on and very very slowly raise it up, it should take 30-40 seconds for the mixture to emulsify.
Chipotle Lime Sauce
Ingredients
- 1/2 cup mayonnaise
- 1/2 tsp lime zest
- 1 tsp lime juice
- 1 1/2 tsp chipotle chilli powder
- 1/4 tsp salt
- 1 clove garlic
Instructions
- Combine all of the ingredients in a bowl and stir until well mixed.
Tartar Sauce
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 tbsp chopped pickles
- 1/2 tsp mustard
Instructions
- Combine all of the ingredients in a bowl and stir until well mixed.
Creamy Asian Sauce
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp coconut aminos
- 2 tbsp chopped scallions
- 1/2 tsp lime juice
Instructions
- Combine all of the ingredients in a bowl and stir until well mixed.
Paprika & Chive Sauce
Ingredients
- 1/2 cup mayonnaise
- 1 1/2 tsp paprika
- 1/4 tsp cayenne
- 1 tsp red wine vinegar
- 1 1/2 tsp chopped chives
Instructions
- Combine all of the ingredients in a bowl and stir until well mixed.
Homemade mayo for the win! Can’t believe I used to buy the store stuff. The Chipotle Lime idea is genius – can’t wait to try it on tacos! What’s your favorite twist on this recipe?
Homemade mayonnaise is indeed a simple and satisfying condiment to prepare. Homemade mayonnaise can be a versatile immaculate grid addition to your culinary repertoire, as you can use it as a base for various sauces, dressings, dips, and condiments.
Hi, trying your mayo. I see you didn’t answer some of the questions below that I also have. So hopefully you can respond to me. Powdered mustard or liquid? And how long does it last in the fridge?
I would love to try making this, but I don’t have an immersion blender. Any chance I could use a blender or food processor?
What kind of mustard do you use in your Mayo? Regular yellow? Dry?
This recipe didn’t work for me. The basic mayo recipe never turned into a nice mayo consistency and remained a liquid even after pureeing for several minutes.
I added an extra egg based on recommendations from below and it worked!
Sorry…this oil is unhealthy. It is refined. Better to use natural oils.
OK, I’m excited about making and trying all of these.
Honestly Carmen, you’ve shared a really scrumptious mayonnaise recipe here and oh my gosh I’m totally drooling over it right now!
I tried to do the basic mayonnaise, but it turned to be yellow liquid instead wiped mass. I measured all ingredients precisely and used Vitamix, increasing the speed gradually. It turned out to olive oil dressing. Trying to figure out what went wrong.
oh no! I’m sorry to hear that! It sounds like it didn’t emulsify. If this happens I would recommend adding another egg yolk to help thicken it up
Thank you for sharing this beautiful process of home-cooked mayo. Please also share some homemade eggless mayo recipes.
I have a recipe for toum which is a great vegan alternative to mayonnaise
You say vegan on the category, any substitutes for egg?
You can use my toum recipe as a base for the flavours, I would just recommend adding more oil to weak the garlic flavour.
Hi,
I feel like this is a stupid question but… do you not cook the egg at all?
Not a stupid question at all! All mayonnaise is made with raw egg 😃
If you are uncomfortable with raw egg, you can pasturize them using a sous vide appliance. Joule and Anova are two relatively inexpensive home cook options. Sous vide is a great way to cook things to precise tempurature,
Hi! How long do these last in the fridge? Can they be prepared in advance? Love the different flavor combos!
Hi, these flavored sauces are great! Question: what would you use the creamy Asian, and paprika and chive sauces for?
Thanks Sylvie! I actually included examples of ways to use each of the flavoured sauces in the post as well as links to some dishes that would work well with 🙂