Two-minute mayonnaise from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for vegetable oil.

  • wkhull on November 10, 2025

    Superb consistency. This is why I wish I could bottle up J. Kenji Lopez-Alt and sprinkle him everywhere.

  • eliza on July 27, 2025

    This is the method I’ve always used to make mayo, using a whole room temp egg and a light olive oil. I sometimes add garlic powder and onion powder (1/8 tsp each per 1 egg). See the comments for lots of variations. Also be aware that this mayo doesn’t last as long as ready made; max of about 2 weeks.

  • rionafaith on March 21, 2017

    Love making mayo with an immersion blender this way. I use a pint size wide-mouth mason jar which fits perfectly and is also great for storing the finished mayo. I add the salt and (sometimes) pepper before blending, not sure why Kenji says to wait to stir them in until afterwards but that seems unnecessary. This can of course be spiced up by adding herbs, garlic, using lime or different flavored vinegars instead of the lemon juice, or using different types of oil. SO EASY, I no longer buy mayo.

  • Barb_N on June 19, 2016

    I made the alternate aoili which uses a whole egg, 4 cloves minced garlic (that took more than 2 minutes to prep right there) lemon juice and calls for emulsifying with canola oil in the plastic immersion blender then transferring to a glass dish and hand whisking the olive oil in. Bleh- it took at least 30 minutes and then a lot of tweaking of the flavor. #FAIL

  • chawkins on May 02, 2015

    Truly easy. I used a whole egg so I don't have to deal with a leftover egg white, everything else exactly as called for.

  • Rinshin on May 31, 2014

    I discovered this recipe thanks to PinchOfSalt for reviewing this recipe and asking on the forum. Worked perfectly. I would love to come up with Kewpie style mayo using this technique. What a great recipe.

  • PinchOfSalt on May 28, 2014

    I tried this using my Bodum glass container (usually used for storing coffee beans) as it is only about 1/2 inch wider than my immersion blender. The recipe worked wonderfully well. At first the emulsion stalled out about 3/4 of the way through, but when I lifted the blender off the bottom of the container and tilted it (to catch an area where there was still oil out of the emulsion) the process picked up again. Note that I used a whole egg instead of just the yolk and some water, but there's no doubt the recipe would work at least as well if followed as written. Don't forget to add some salt and pepper when you are done!

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