Mayonnaise in 30 seconds! Who knew? Whip up a batch to use countless ways across the week in salads, dips, sauces and mains. This recipe only requires the simplest of simple ingredients - that being, oil, egg, vinegar and salt. Just like traditional mayo should!

A big thank you to Mikki Williden for kindly sharing this recipe with us. Mikki is a registered nutritionist who works with individuals, athletes and groups, along with lecturing in nutrition, physical activity and health in the Community Studies department at Unitec. She has a passion for translating nutrition science into information people can understand, and for providing practical solutions to help people optimise their health. She consults with individuals in person or via Skype, and also has a meal plan subscription service that provides people with nutrient dense, realistic, and easy-to-make meal ideas to support their nutrition goals. She can be reached at http://mikkiwilliden.com



1 egg
1 cup light olive oil
1/2 teaspoon Sea salt
1 tablespoon raw apple cider vinegar


  1. Crack an egg at the bottom of a jar that is just bigger than a stick blender. Put 1/2 teaspoon of salt on top. Put in light olive oil and raw apple cider vinegar.

  2. Use your stick blender to whizz it for about 30-45 seconds. Done.


  • Will last up to 5 days in fridge.

  • Can add mustard powder, cumin, ginger other spices and herbs to vary flavour.

Serving size 1 Tbsp
Fat: 9.2g
Carbs: 0g