I can’t quite believe how simple and easy this is to make! I’ve even got a disaster proof method for you!

Mayo in Minutes

Mayo in Minutes

  • Author: Rebecca Jenkins
  • Prep Time: 10mins
  • Cook Time: 0mins
  • Total Time: 10 minutes


You never quite know what the supermarket might be short on at the moment! The difference between a meal being successful or not can often come down to the condiments, mayo is just one of those things that is a success with just about anything! Don’t let the lockdown get you down if the stores run dry, try this super quick & easy mayo recipe instead!

You will need some kind of kitchen appliance to aid you here. A food processor is perfect, a blender works too, or even a stick blender. You probably could use a whisk and go crazy, but I have not tried it.



  • 1 whole egg
  • 1 Tbsp mustard, Dijon is good for this – I have actually made mayo by using the last remaining drop of bought mayo, and that worked too!
  • 1 Tbsp vinegar, any vinegar works, it will just change the resulting taste a smidge – I use apple cider vinegar, but red, white, or rice wine are all suitable
  • 1/4 tsp salt
  • 1 cup oil, a neutral flavored one is best – I use canola oil


  1. Add the egg, vinegar, mustard, salt to your food processor, blender or a deep jug (if using a stick blender)
  2. Blend for 1 min
  3. Keep the blades turning while you very slowly add the oil, little pours at a time is best
  4. Once all the oil is in, continue blending for another minute, until it is smooth, thick and very creamy!
  5. Just taste it! Go on, you won’t believe it!


  • You can store your mayo for up to a week in a sealed jar in the fridge.
  • Fresh eggs are best, or at least ones that have been properly refrigerated.
  • Troubleshooting: This is a seriously fool proof method but if the unthinkable should happen and your mayo splits, add another teaspoon of mustard and blend again.