2 Minute Mayo
Quick immersion-blender mayonnaise flavored with lemon/yuzu, Dijon, garlic, and shichimi togarashi; finished with extra-virgin olive oil, salt, and MSG.
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- •1 Eggwhole egg (white left in)
- •1/2 lemon Lemon juice(optional)about half a lemon; normally uses a whole lemon
- •1/2 lemon Yuzu juice(optional)used in place of half the lemon juice
- •Dijon mustard(optional)amount not specified; added to taste
- •1 Garlic clove(optional)
- •Shichimi togarashi(optional)Japanese seven-spice chili blend; amount not specified
- •3/4 cup Canola oilneutral oil; start with this amount
- •Extra virgin olive oil(optional)blended in after mayo forms; amount not specified (to bring total oil to about 1 cup)
- •Salt(optional)to taste
- •MSG(optional)to taste
- 1
Add the egg to a tall container suitable for an immersion blender (use the whole egg, including the white).
1 min
- 2
Add lemon juice (about half a lemon) and yuzu juice (about the other half’s worth).
1 min
- 3
Add Dijon mustard, a garlic clove, and shichimi togarashi.
1 min
- 4
Pour in neutral oil (about 3/4 cup canola oil to start; target roughly a 4:1 oil-to-other-ingredients ratio, about 1 cup total oil).
1 min
- 5
Place the immersion blender all the way at the bottom of the container and blend, keeping it on the bottom as the mayonnaise starts to form.
1 min
- 6
Once the mayo forms, slowly tilt the blender head and gradually lift it up until all the oil is incorporated.
1 min
- 7
Blend in extra-virgin olive oil for flavor, then season with salt and MSG to taste.
1 min
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Takes about 2 minutes — no account needed
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