Homemade Mayonnaise Immersion Blender (Printable Version)

Rich, creamy mayo ready in minutes with an immersion blender. Easy and versatile for dips or spreads.

# What You'll Need:

→ Base

01 - 1 large egg, at 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)

# Directions:

01 - Add egg, Dijon mustard, vinegar or lemon juice, sea salt, and optional black pepper to a tall, narrow blending container.
02 - Carefully pour the neutral oil over the other ingredients.
03 - Insert the immersion blender to the bottom of the container.
04 - Activate the blender and keep it at the bottom for approximately 10 seconds, until the mixture thickens and turns creamy.
05 - Slowly move the immersion blender up and down to fully blend and emulsify the sauce. Continue until well incorporated and thick, about 30 seconds.
06 - Taste and adjust seasoning as desired.
07 - Transfer to a clean jar, secure the lid tightly, and refrigerate. Consume within one week.

# Expert Advice:

01 -
  • This quick mayo trick always gets smiles whenever someone needs dip or spread in a hurry.
  • Freshly made mayonnaise has a richer color and flavor than anything from the supermarket shelf.
02 -
  • If you use cold eggs or add the oil too quickly, your mayo might split—and there's no quick fix.
  • The blender's speed is key—too fast means splatter, too slow and it's not smooth enough.
03 -
  • Let the egg and mustard sit at room temperature for a few minutes before blending for best texture.
  • A squeeze of lemon right at the end brightens up even the plainest batch.
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