Homemade Mayonnaise Immersion Blender (Printable Version)

Creamy, rich mayonnaise made in five minutes using an immersion blender. Perfect for spreads and dips.

# 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 - Combine egg, Dijon mustard, vinegar or lemon juice, sea salt, and pepper in a tall, narrow blending container.
02 - Pour the oil gently over the top of the other ingredients.
03 - Insert the immersion blender fully to the bottom of the container and turn it on. Hold in place for 10 seconds until the mixture begins to emulsify and become creamy.
04 - Slowly raise and lower the blender to incorporate remaining oil. Blend until thick and smooth, approximately 30 seconds.
05 - Taste and adjust salt or acidity as needed. Transfer mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within 1 week.

# Expert Advice:

01 -
  • This is the mayos you whisper about after tasting it—impossibly silky and instantly ready.
  • No more mystery ingredients or watery textures, just pure control and creamy spread every time.
02 -
  • If your egg is cold, the mayo can split and turn runny—I learned this after forgetting to warm it up once.
  • Blending too fast or using a wide container means the emulsion doesn’t form, so stick to tall jars and slow initial blending.
03 -
  • Sneak in a teaspoon of hot water before blending for silkier texture—it sounds odd, but it works wonders.
  • A slow, steady hand raising the blender makes the magic happen; never rush the creamy moment.
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