Homemade Mayonnaise Immersion Blender (Print)

Blend a creamy, versatile condiment in five minutes—perfect for sandwiches, salads, and dipping.

# Components:

→ 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 - Add the egg, Dijon mustard, vinegar or lemon juice, salt, and black pepper (if using) to a tall, narrow blending container.
02 - Pour the neutral oil gently on top of the other ingredients in the container.
03 - Insert the immersion blender fully to the bottom of the container.
04 - Switch the blender on and keep it at the bottom for approximately 10 seconds until the mixture starts to become creamy.
05 - Gradually lift and lower the blender, moving it up and down to blend all the oil. Continue blending until the mixture becomes thick and smooth, about 30 seconds.
06 - Taste the mayonnaise and adjust the seasoning as required.
07 - Transfer the mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within 1 week.

# Expert Advice:

01 -
  • This mayo recipe is your fast-track to impressing anyone who tastes it—there’s nothing like telling someone you made mayonnaise from scratch.
  • The texture is luxuriously silky, and you get to control every ingredient, so there’s no mystery oil or weird preservatives inside.
02 -
  • If any ingredient is too cold, the mayo may refuse to emulsify—let everything warm up first.
  • Blending slowly from the bottom up creates that signature thick, luscious texture; rushing it turns things runny.
03 -
  • Don’t skip the mustard—it’s the secret that keeps your mayo from splitting.
  • If you want extra tang, add a splash more lemon juice or vinegar after blending, but do it gently so the texture stays smooth.
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