Homemade Mayonnaise Immersion Blender (Printable)

Rich, creamy mayonnaise in minutes using an immersion blender. Perfect for spreads and dressings.

# 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 (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 - Combine the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if desired) in a tall, narrow container compatible with an immersion blender.
02 - Pour the neutral oil on top of the ingredients in the container.
03 - Insert the immersion blender fully to the container's base. Switch it on and blend for approximately 10 seconds without moving, allowing the mixture to start emulsifying.
04 - Gradually raise and lower the blender to thoroughly incorporate the oil. Continue blending until the consistency is thick and creamy, about 30 seconds.
05 - Taste and adjust the seasoning to preference. Transfer to a clean jar, cover tightly, and refrigerate.
06 - Store refrigerated and use within 1 week for optimal freshness.

# Expert Tips:

01 -
  • It turns out creamy and lush every time, and nobody believes it takes only minutes with an immersion blender.
  • The tangy kick and silky texture will outshine any store-bought jar, making you want to add it to everything.
02 -
  • If the egg is too cold, the mixture can refuse to thicken and remain oily, which happened to me the first time.
  • Patience is key: slowly moving the blender up and down is what transforms separate liquids into creamy emulsion.
03 -
  • If your mayo splits, adding a spoonful of water then re-blending can fix it.
  • Homemade mayo doubles as a delicious base for salad dressings and dips—try experimenting!
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