Homemade Mayonnaise Immersion Blender (Print Version)

Rich, creamy mayonnaise ready in minutes using simple ingredients and an immersion blender.

# What You’ll Need:

→ 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)

# Step-by-Step:

01 - Add the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if using) into a tall, narrow blending container.
02 - Pour the neutral oil directly over the other ingredients.
03 - Insert the immersion blender to the bottom of the container.
04 - Turn on the immersion blender and hold it at the container’s bottom for approximately 10 seconds, until the mixture begins to emulsify and thicken.
05 - Moving the blender up and down slowly, blend until the oil is fully integrated and the mixture is thick and smooth, about 30 seconds total.
06 - Taste and add additional salt, vinegar, or lemon juice as desired.
07 - Pour into a clean jar, seal with a lid, and refrigerate promptly. Consume within one week.

# Expert Tips:

01 -
  • You won’t believe how creamy and rich this turns out, right in your own kitchen—no preservatives.
  • It’s so easy, you’ll find yourself making it for anything from a quick sandwich to a dressed-up salad.
02 -
  • If you use cold eggs, the mayo can split and nothing fixes it; always use room temperature eggs.
  • Realizing you can add garlic or herbs mid-blend completely changed my condiment game.
03 -
  • Always use the tallest blending cup you own—the narrow shape is key for perfect emulsification.
  • Blending from the bottom up steadily is the single secret that prevents splits and guarantees creamy mayo.
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