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30-second mayo

30-second mayo.

Here's how to make homemade mayonnaise in just 30 seconds! No whisking until your arm falls off, no slowly drizzling in oil drop by drop. Just one tall container and an immersion blender. Makes about 2 cups. I always add a pinch of Osmo Flakey White Sea Salt right at the start. It's such a small thing, but it's what makes this taste way better than anything you'll find in a jar. Once you try it, I promise you'll never buy mayo again!

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Used in this recipe.

Chef Collection

Flakey White Sea Salt

A pinch goes in before you blend, so it dissolves into every bite.

$14.99

Method

  1. Osmo Flakey White Sea Salt is clearly visible beside the eggs, lemon, Dijon mustard and blending jar in Nick’s ingredient setup.

    Step 01

    Add ingredients in order

    Into a tall container, add the eggs, lemon juice, Dijon, a pinch of salt, and then the oil — in that order! The order really matters here. You want the eggs sitting at the bottom and the oil floating on top.

    Watch this step
  2. Nick rests the immersion blender at the bottom of the jar.

    Step 02

    Set the blender at the bottom

    Press your immersion blender all the way down to the very bottom.

    Watch this step
  3. The mayonnaise begins to form around the immersion blender at the bottom.

    Step 03

    Blend without lifting

    Blend for about 10 seconds without lifting. Don't move it! This is where the magic happens and the mayo starts to form.

    Watch this step
  4. Nick lifts the immersion blender as the mayonnaise becomes thick and creamy.

    Step 04

    Slowly lift the blender

    Now slowly lift while you keep blending, until everything has turned into thick, creamy mayonnaise.

    Watch this step
  5. Nick seasons the finished homemade mayonnaise.

    Step 05

    Season the finished mayo

    Season to taste with whatever you like, and you're left with the easiest mayo ever!

    Watch this step

Notes

Make it yours

This is my go-to base for basically every sauce. Blend in roasted garlic and you've got aioli. Add sriracha for spicy mayo. Throw in fresh herbs and it's the best sandwich spread you've ever had. It keeps in the fridge for about a week, but trust me, it won't last that long.

My salt trick

The salt goes in before you blend, not after. That way it dissolves completely and every bite is perfectly seasoned. I use Osmo Flakey White Sea Salt because it's clean and bright, and it lets the lemon and Dijon really shine. Taste it at the end, and if it needs a little more, fold in another pinch!

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