Homemade Mayonnaise Immersion Blender (Printable)

Make smooth, rich mayo in minutes with simple ingredients and an immersion blender for versatile uses.

# 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 (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 black pepper (if using) to a tall, narrow blending container.
02 - Pour the neutral oil directly on top of the other ingredients in the container.
03 - Insert the immersion blender to the bottom of the container ensuring all ingredients are beneath the blades.
04 - Activate the blender, holding it at the base for approximately 10 seconds until the mixture starts to thicken.
05 - Slowly move the blender up and down to fully integrate the oil, blending until the mixture is thick and smooth, around 30 seconds.
06 - Check seasoning and add additional salt or vinegar if desired.
07 - Transfer the mayonnaise to a clean jar, seal tightly, and refrigerate. Use within 1 week.

# Expert Advice:

01 -
  • This mayonnaise is velvety and rich with a flavor you can tweak at the last second.
  • You won&apost;t believe it only takes five minutes—no fuss or cleanup nightmares.
02 -
  • If your mayo separates, it&apost;s usually because the ingredients were too cold or you moved the blender too quickly.
  • Adding an extra splash of lemon transforms it from ordinary to restaurant-quality.
03 -
  • Room temperature ingredients are non-negotiable—they make or break homemade mayo.
  • A squeeze of lemon at the end lifts the flavor, especially for sandwich spreads.
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