Homemade Mayonnaise Immersion Blender (Printable Version)

Make creamy, rich mayonnaise in minutes using an immersion blender. Great for salads, sandwiches, and dips.

# What You 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)

# How to Make It:

01 - Add the egg, Dijon mustard, vinegar or lemon juice, sea salt, and pepper (if desired) to a tall, narrow blending container.
02 - Pour the neutral oil on top of the other ingredients in the container.
03 - Insert the immersion blender all the way to the bottom of the container.
04 - Turn on the immersion blender and hold it at the bottom for about 10 seconds until the mixture begins to thicken and emulsify.
05 - Slowly raise and lower the blender to fully incorporate the oil, blending until thick and smooth, approximately 30 seconds.
06 - Taste and adjust salt or acid as needed for flavor balance.
07 - Transfer to a clean jar, seal tightly, and refrigerate. Consume within one week for optimal freshness.

# Expert Advice:

01 -
  • You’ll know every ingredient that goes in and avoid any mystery additives.
  • Once you see how fast and fresh this mayo is, you'll never settle for the store-bought jar again.
02 -
  • Using a wide container ruins the emulsification—you'll end up with soupy mayo.
  • Letting the oil and egg sit together for a couple minutes before blending helps everything emulsify faster.
03 -
  • Use pasteurized eggs if you're concerned about raw ingredients—I learned this after making mayo for a friend on a restricted diet.
  • Want extra tang? Try an extra teaspoon of lemon juice, but add it after blending for best results.
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