Homemade Mayonnaise Immersion Blender (Printable Version)

Make smooth, rich mayonnaise in minutes using an immersion blender and pantry staples.

# 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 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)

# Cooking Steps:

01 - Add the egg, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper (if using) into a tall, narrow blending container.
02 - Pour the neutral oil on top, ensuring it forms a separate layer above the base ingredients.
03 - Insert the immersion blender until it reaches the bottom of the container.
04 - Switch on the blender and keep it at the bottom for about 10 seconds, allowing the mixture to begin emulsifying and turning creamy.
05 - Gradually raise and lower the blender to incorporate all the oil thoroughly, blending until the mixture is thick and smooth, approximately 30 seconds.
06 - Taste and adjust salt, pepper, or acidity as desired.
07 - Spoon into a clean jar, seal tightly, and refrigerate. Consume within 1 week.

# Expert Advice:

01 -
  • You can whip up a jar of mayo in less time than it takes to drive to the store, and it tastes infinitely better.
  • The first time you dip a fry into this silky, fresh mayonnaise, you'll swear off the store-bought stuff for good.
02 -
  • If the mayo ever looks thin or split, it’s usually because the egg or oil was too cold—letting them warm up beforehand fixes everything.
  • Starting the blender at the very bottom and waiting until you see that first magical cloud of mayo is what guarantees it won’t fail.
03 -
  • If you add a drop of water before blending, the emulsion starts faster and stays stable longer.
  • The narrowest container you own is always the secret to getting that perfectly thick result every time.
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