2 Minute Basic Mayonnaise
A quick and creamy homemade mayonnaise with tangy lemon flavor, perfect for sandwiches, salads, or dips. Suitable for those seeking a fresh, fast condiment.
Ingredients
Instructions
- Combine egg, salt, lemon juice, and 1/4 cup of Wesson oil in a blender container.
- Blend together until the mixture begins to thicken.
- Gradually blend in the remaining 3/4 cup of oil, pouring in a thin stream until the mixture is thick and smooth, about 2 minutes.
Tips & Substitutions
For a richer flavor, consider using olive oil instead of Wesson oil. If you prefer a tangier mayonnaise, adjust the lemon juice to taste. You can also add a teaspoon of Dijon mustard for an extra kick. Make sure all ingredients are at room temperature for the best emulsification. If the mayonnaise doesn't thicken, try blending for a longer time or adding a bit more oil gradually.
Serving Suggestions
This mayonnaise is perfect for sandwiches, salads, or as a base for dressings. It pairs beautifully with a fresh Cheese And Fruit Kugel or can be used to elevate a simple vegetable platter. Try it as a dip for fries or a spread for burgers. For a twist, mix in fresh herbs like dill or chives to complement your dish.
Storage & Reheating
Store leftover mayonnaise in an airtight container in the refrigerator for up to one week. To maintain its texture, avoid exposing it to air as much as possible. If it separates, simply stir it gently to recombine. Do not freeze mayonnaise, as it can change the texture and consistency once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of 2 Minute Basic Mayonnaise contains roughly 12 calories, with 0g protein, 3g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a hand mixer instead of a blender for this mayonnaise?
Yes, a hand mixer can work well for making mayonnaise. Just ensure you use a tall container to minimize splatter, and blend slowly to incorporate the oil gradually. The process may take a bit longer, but you can achieve the same creamy texture.
What can I do if my mayonnaise does not thicken?
If your mayonnaise isn't thickening, it may be due to adding the oil too quickly or the ingredients being too cold. You can try adding a teaspoon of water or an additional egg yolk to help emulsify it. Blend on high speed and see if that helps create a smoother consistency.
Is it safe to eat raw eggs in mayonnaise?
Using raw eggs in homemade mayonnaise does carry some risk of foodborne illness. To reduce this risk, use pasteurized eggs, which are safe to consume raw. Alternatively, you can look for recipes that use cooked eggs or egg substitutes if you're concerned about safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).