Homemade Mayonnaise Immersion Blender (Printable)

Creamy homemade mayonnaise made in five minutes. Quick, rich, and perfect for dips, salads, and sandwiches.

# 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 (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, vinegar or lemon juice, sea salt, and black pepper (if using) to a tall, narrow mixing container suitable for an immersion blender.
02 - Pour the neutral oil directly on top of the base ingredients.
03 - Place the immersion blender all the way to the bottom of the container.
04 - Activate the blender and keep it at the base for 10 seconds, allowing the mixture to begin emulsifying and turning creamy.
05 - Gently move the blender up and down to thoroughly incorporate all the oil. Continue blending until the mixture is thick and smooth, about 30 seconds.
06 - Taste the mayonnaise and adjust seasoning if desired. Transfer to a clean jar, seal tightly, and refrigerate. Use within one week.

# Expert Tips:

01 -
  • It's stunningly fast–you can whip up this mayo before toast finishes.
  • No store-bought jar rivals the creamy flavor you get in barely five minutes.
02 -
  • Trying cold eggs will make the mixture stubborn & watery–room temperature eggs always win.
  • One day I rushed & poured the oil too fast–it took ages to fix; slow layering makes the difference.
03 -
  • Room temperature ingredients blend best–let eggs sit out before starting.
  • A tall, narrow container ensures easy emulsification & prevents mess.
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