Homemade Mayonnaise Immersion Blender (Print view)

Smooth, rich mayonnaise in minutes using egg, mustard, oil, and an immersion blender. Ideal for sandwiches, salads, dips.

# What You'll Need:

→ Base

01 - 1 large egg, at 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)

# Cooking Steps:

01 - Add the egg, Dijon mustard, vinegar or lemon juice, sea salt, and freshly ground black pepper, if using, to a tall, narrow blending container.
02 - Pour the neutral oil gently over the mixture, ensuring it settles at the top.
03 - Insert the immersion blender into the container, allowing the blade to rest firmly at the bottom.
04 - Activate the immersion blender, keeping it stationary at the bottom for approximately 10 seconds until the blend appears creamy and emulsified.
05 - Slowly move the blender upward while blending, then alternate moving up and down to integrate all oil thoroughly, blending until thick and smooth, about 30 seconds.
06 - Taste the mixture and modify salt or pepper as desired for final balance.
07 - Transfer finished mayonnaise to a clean jar, securely seal, then refrigerate. Consume within 1 week for optimal freshness.

# Expert Ideas:

01 -
  • This mayo is ready faster than a trip to the store, and it tastes infinitely better.
  • Once you try customizing flavors, you'll find excuses to use it on everything from roasted veggies to potato salad.
02 -
  • If your ingredients are too cold, the mayo may not emulsify—so let them sit at room temperature before starting.
  • Adding oil too quickly spoils the texture; patience pays in creaminess.
03 -
  • Start blending at the bottom of the vessel and move upward slowly for the best texture.
  • Adding the acid early helps the emulsification, and a dash of mustard makes it foolproof.
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