Homemade Mayonnaise Immersion Blender (Printable)

Smooth, creamy mayonnaise made quickly using an immersion blender—perfect for dips and 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

# Method:

01 - Combine the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if desired) in a tall, narrow blending container.
02 - Pour the neutral oil gently over the other ingredients to prevent splashing.
03 - Insert the immersion blender all the way to the bottom of the container. Blend for approximately 10 seconds, maintaining contact with the container base until the mixture begins to emulsify.
04 - Gradually raise and lower the blender to incorporate the oil into the mixture. Continue blending until the consistency is thick and smooth, about 30 seconds.
05 - Taste the mayonnaise and adjust seasoning as needed.
06 - Transfer the mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within 1 week for optimal freshness.

# Expert Advice:

01 -
  • This homemade mayo is your secret weapon for last-minute meals and impromptu gatherings.
  • Once you taste how light and rich it is, store-bought mayonnaise will feel like a compromise.
02 -
  • If your mayo breaks or stays liquid, it's usually because the ingredients weren’t all at room temperature—don’t skip this step.
  • Blending too quickly or too slow affects the creaminess; the gentle lift-and-lower motion is what keeps it smooth and stable.
03 -
  • Don’t underestimate the power of good salt—it really wakes up the flavors.
  • Using an immersion blender in a narrow container nearly guarantees a thick, spreadable mayo every time.
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