Two-Minute Mayonnaise
A fast immersion-blender mayonnaise with lemon, Dijon and garlic, ready when you want a fresh, silky spread without whisking.
Prep 5 min · Makes about 1 1/4 cups
Ingredients
- 1 whole egg
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 medium clove garlic, minced
- 1 cup vegetable or canola oil
- Kosher salt
Directions
- Put the egg, lemon juice, and mustard into the base of a cup or jar that only barely accommodates the head of your immersion blender. This part matters: the jar should be just a bit wider than the blender head, and the egg and lemon juice need to come high enough to touch the blades. If they do not, make a double batch before you try to blend. Add the garlic, if using.
- Pour the oil over the top and let everything sit for 15 seconds. Set the immersion blender head all the way down at the bottom of the cup, then switch it to high. Do not pulse it, and do not move it around. Once the mayonnaise begins to come together, gradually angle and raise the blender head until the oil has fully blended in.
- Add kosher salt to taste. Transfer the mayonnaise to a sealed container and refrigerate for up to 2 weeks.