Homemade Mayonnaise Immersion Blender (Printable Version)

Make smooth, creamy mayonnaise in five minutes with an immersion blender. Perfect for spreads and dipping.

# Ingredient List:

→ Base

01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice

→ Oil

04 - 1 cup neutral oil (sunflower, canola, or light olive oil)

→ Seasoning

05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper (optional)

# How to Prepare:

01 - Arrange the egg, Dijon mustard, vinegar or lemon juice, salt, and pepper in a tall, narrow blending container.
02 - Pour the neutral oil over the ingredients in the container.
03 - Insert the immersion blender to the bottom of the container and switch it on, keeping it stationary for about 10 seconds until the mixture starts to emulsify.
04 - Slowly raise and lower the blender to fully incorporate the oil. Blend until the mixture becomes thick and smooth, about 30 seconds.
05 - Taste the mayonnaise and adjust seasoning as needed.
06 - Transfer to a clean jar, seal tightly, and refrigerate. Consume within one week.

# Expert Suggestions:

01 -
  • You get silky, fresh mayo for sandwiches and salads before you can even finish unloading the dishwasher.
  • It's endlessly customizable—add a hint of garlic or extra tang, your mayo becomes uniquely yours every time.
02 -
  • If you rush pouring the oil, you'll end up with a runny mess that doesn't emulsify.
  • Using cold eggs will keep the mixture from properly thickening, so patience pays off.
03 -
  • If your mayo splits, adding a splash of water and re-blending often fixes it.
  • A little extra mustard acts as an insurance policy against separation.
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