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Speedy Mayo

If you've struggled to make mayonnaise using the drip method, this recipe demystifies mayo once and for all – just whizz it up and it emulsifies in seconds. You will need a wand mixer and a narrow jug.

Manja Wachsmuth

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Speedy Mayo
2 eggs
3 tbsp lemon juice
1 tsp dijon mustard
½ tsp salt
a good pinch of white pepper
1¼ cups neutral oil

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/speedy-mayo/440/

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Prep time:: 5 mins
Makes:: 1½ cups

2 eggs
3 tbsp lemon juice
1 tsp dijon mustard
½ tsp salt
a good pinch of white pepper
1¼ cups neutral oil

Place all ingredients except the oil in a narrow jug or jar. Place a wand mixer in the jar (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify), then add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise. Add ¼ cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency. Speedy Mayo will keep for up to 2 weeks in a jar in the fridge.

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38 comments

Amazing!! Took about 30 secs for the quickest thickest creamy mayo ever. Hooked!!

Darwin September 27, 2018

This recipe has been a staple in our household and a party trick of mine for quite sometime. I always like to whiz up a jar of mayo however I upgrade it to aioli and make more of a tartare dressing loaded with capers and anchovies. Lately my batches have flopped and I wondered about my wand, whether I had water in my container, whether I was holding my tongue the right way (lol). So from everybodies feedback below I may now try the bullet method or else leave to sit and separate then whiz again. Thanks y’all !!

Maori Suga September 06, 2018

Hi Annabel, I want to thank you for the recipe for mayo with OUT the soy. I had to give up all spreads and dressings because of soy and the terrible pain it caused. From what I've read here it seems that the problems with the mayo not coming together is because the eggs are store bought and definitely not fresh. store bought eggs are at a min 65 days old when you get them, and NO i am not saying that everyone should raise hens for the mayo (just not feasible), but maybe you have access to a farmers market or have a friend that has hens that you could buy your eggs from???...

Amber9 August 08, 2018

Hi Annabel, I love your show on create tv, I never miss an episode. I just wanted to know what types of oil is a neutral oil for your speedy mayo? Thank you. :D

Shiva May 15, 2017

I used to love Kraft Miracle Whip because of the "kick", never again will I buy store bought mayo! I absolutely loved this! I modified it a bit, only one egg, white wine vinegar and 3/4 of light olive oil, a pinch of cayenne and a dash of paprika and some super fine sugar for sweetness. I then used it as a base for zucchini slaw dressing, turned out wonderful!

LindaMag August 21, 2016

There's a way to fix broken or runny mayo. Put a room temperature egg yolk in a bowl. Put the runny mayo in a measuring cup and small blob by blob, whisk the mayo into the egg yolk. This takes longer than with the wand, but it works.

adepeyrac July 18, 2016

My mayo mixed ok, but is still really runny!! Will it thicken on sitting..or in the fridge? I even added the extra 1/4 cup oil to see if that helped..to no avail! What did i do wrong?!

noodle July 05, 2016

I put everything in the jug, including the oil, but I make sure the egg yolks are under the "dome" when I start blitzing.

Fortuna December 26, 2015

Just made Mayo for the first time using this recipe. Made it in my Magic Bullet and it came out perfect!!!! Put all ingredients in the container (not the oil) & blitzed it to combine, added 1/3 c of the oil and let it sit to split, then blitzed it. Added the rest of the oil (I stated off with 1c) and let it mix for a while. tasted it, added crushed garlic and a bit more salt, mixed, and added the extra 1/4 c oil to thicken! So easy, so quick! Thanks for the Annabel!!

Frantastic December 13, 2015

Mine didn't work at first, so after reading black beauty's comment below, I let it sit and split. The second time I whizzed it, it emulsified instantly. Thanks for the tip!

JJsmummy September 28, 2015

IT FINALLY WORKED!!!! Thank you so much for this easy homemade mayo recipe. I am allergic to egg whites and for a couple years I've had quite a time finding a recipe that used only egg yolks and was easy to make. I was very uncoordinated with the drip method and ruined it several times. Thank you again and thank you to KarenF54 for the wonderful tip on how to easily blend it. I used 3 egg yolks and it worked out splendidly.

Julianne March 12, 2015

Sorry, I meant to say also that the eggs should be as fresh as possible. Not always easy if they're bought from a supermarket.

KarenF54 March 10, 2015

I have found that if you put some of the oil in start mixing then add more, but you don't need to add it by the drip method. Works every time :-)

MelissaCasey March 05, 2015

For those of you who have struggled with this recipe, these tips may help. Add the ingredients to a narrow, see through container in this order: eggs, mustard, lemon juice or vinegar, salt and pepper, ( I also add a clove of crushed garlic) . Place your wand mixer into the container so that it rests on the bottom of the container, then gently pour the neutral oil down the side of the container. Allow the contents to settle a moment or two.( The oil will stay floating on top.), Leaving the wand mixer in place , begin by pulsing at the slowest speed several times until the ingredients at the bottom of the container begin to emulsify. Gradually raise the wand until the entire contents has emulsified into delicious homemade mayo. This may sound a bit convoluted but it may save some of you having to throw away some expensive ingredients. This works for me every time!!

KarenF54 February 23, 2015

Let the ingredients sit, then it split, wizzed it again real fast in magic bullet & for some reason it worked??????????? wasnt wasted after all, so maybe do like i did, what have you got to lose?

Black Beauty January 08, 2015

i made this a week ago with everything at room temperature, crossed fingers & legs emulsified perfectly, made it today didnt cross anything, no emulsification, so although lovely, when it works It really is a waste of ingredients when it does not work!!!!!!!

Black Beauty January 07, 2015

Oh my goodness - this is driving me insane!!! I had been making this a couple of times a week - perfect every time. Then suddenly, i couldn't get a single batch to work for days on end. Then it started working again for a couple of months. And tonight I have just tipped three runny batches down the sink. I am so confused. I use the same ingredients, same recipe, same equipment every time. Any ideas?

nnmlly December 22, 2014

I have wasted good oil to make this mayo. Disappointed with this recipe. It should be removed to avoid any more disasters.

Rada November 27, 2014

1st time i made Delicious, the next three not! i think my mustard was tooooooo cold, so will definitely try again with everything at room temperature, I used the magic bullet, here's hoping!!!!!!

Black Beauty November 07, 2014

I have been making this about twice a week for months in my George Foreman mix/n/go - perfect every time. For the last week, I have tipped batch after batch down the sink because it is runny like water (and very yellow). I am completely stumped. Following the recipe. Haven't changed any ingredients. I would love some tips!!!

nnmlly October 07, 2014

The first three times I made this it was fantastic, but the last three times it hasn't emulsified at all and I don't know what is going wrong. I make sure all of my equipment is dry and haven't changed any ingredients,any tips please?

jochapman September 08, 2014

I'm kicking myself for not trying this sooner. Made it directly in the jar it was being stored in, so only had to wash the stick blender. Couldn't be any easier. The flavour is outstanding, better than any I've bought. Thank You so very much. Cordula

Muschee April 22, 2014

Hello, I saw the video on Dutch tv and tried it at once. Realy easy to make and a good base for many sauces!!! It's a big hit in my fridge. Thanks, Jos

josalberts March 03, 2014

Hi There Annabel...Firstly, I just love everything you do, so easy and straight forward. As for the Mayo, Wow! This is the very best mayo I have ever tasted! also my family love it too and just love watching us make it! Thanks so much for all your wonderful recipes. Jen O

JenniferOlson December 14, 2013

Hi Karen - Yes rice bran oil or grapeseed oil are perfect.

Jane from Annabel's office December 12, 2013

Hi Juju - You may find this research from the Food Safety Authority reassuring: http://www.nzherald.co.nz/nz/news/article.cfm?c_id=1&objectid=10498987 In short, the research showed that none of the eggs' contents tested positive for the bacteria and the risk to consumers is low.

Jane from Annabel's office December 12, 2013

I'm worried about the raw eggs. What do others think? (I am not pregnant!)

Juju December 11, 2013

mine has separated in the fridge, and is not as creamy and thick as the pictures - what have I done wrong? is my wand perhaps not fast enough?

susannah November 12, 2013

Hi there - we you say a "neutral oil" - would rice bran oil be suitable?? Thanks Karen

khulena October 16, 2013

I have never made mayo before and just found out that I am lactose intoralence. This was easy and tasted great never buying mayo.

worm August 13, 2013

this recipe is amazing, just made it so easy!!!! Thanks Annabel

Tiffany-JadeBenn August 04, 2013

Jippie i've tried it and it worked i'm over the moon :)

GertiSchlogl March 18, 2013

Hi Cath - You may find this research from the Food Safety Authority reassuring: http://www.nzherald.co.nz/nz/news/article.cfm?c_id=1&objectid=10498987 In short, the research showed that none of the eggs' contents tested positive for the bacteria and the risk to consumers is low. I hope this helps you enjoy this truly miraculous recipe! Jane

Jane at Annabel's office November 01, 2012

Hi, what do folk feel about raw egg yolks these days? I remember a scare in the UK some years ago and haven't use recipes for raw eggs since... Many thanks, C

Cathy P November 01, 2012

THE MAYONAISE WAS FANTASTIC ALSO BIRDSEED BAR

LORRAINE BEEKMAN November 01, 2012

tried this last night as I had family over for dinner and it was SO simple, and so delicious .. I was doubtful that it would actually work, but of course it did because your recipes always do. We also had your beans and kalamata olives, and your pork on a bed of onion and apple, and your scalloped potato! Love your work!

Karen November 01, 2012

brilliant, i'll probably never buy mayo again thanks Annabel

Doreen Ax November 01, 2012

Looks and sounds great Annabel, can't wait to try it. There is nothing like a good mayo. Do you know if this will work in a Thermomix? You can get good speeds in it. Margaret

Margaret October 31, 2012