Homemade Mayonnaise Immersion Blender (Printable)

Creamy mayonnaise made in minutes with an immersion blender. Perfect for dips, salads, and sandwiches.

# 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 (such as 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 the egg, Dijon mustard, white wine vinegar or lemon juice, salt, and pepper to a tall, narrow container suitable for an immersion blender.
02 - Pour the neutral oil on top of the other ingredients in the container.
03 - Insert the immersion blender to the bottom of the container.
04 - Switch on the immersion blender and keep it at the bottom for approximately 10 seconds, until the mixture starts to emulsify and become creamy.
05 - Slowly raise the blender, moving it up and down to blend all the oil. Continue until thick and smooth, about 30 seconds in total.
06 - Taste the finished mixture and adjust salt or pepper if desired.
07 - Transfer mayonnaise to a clean jar, seal tightly, and refrigerate. Use within 1 week.

# Expert Tips:

01 -
  • No more running to the store when you need a dollop of mayo.
  • The texture and flavor are unmatched& it's silky, tangy, and tailored to your taste.
02 -
  • If your mayonnaise doesn't thicken, it's usually because the egg was too cold& patience and warm eggs are key.
  • Switching to lemon juice instead of vinegar gave the mayo a brighter, fresher vibe& it became a mainstay for sandwiches.
03 -
  • Let the oil sit atop the other ingredients before blending& it helps everything emulsify quickly.
  • For an ultra-creamy result, keep the blender at the bottom until most of the mayo forms, then slowly lift it through the oil.
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