Homemade Mayonnaise Immersion Blender (Printer-friendly)

Create creamy, smooth mayonnaise in just 5 minutes using a simple immersion blender technique.

# 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

# How To Make It:

01 - Place the egg, Dijon mustard, vinegar or lemon juice, salt, and pepper if using, into a tall, narrow container suitable for an immersion blender.
02 - Pour the neutral oil over the top of the other ingredients.
03 - Insert the immersion blender all the way to the bottom of the container.
04 - Turn on the immersion blender, keeping it at the bottom for about 10 seconds, until the mixture starts to emulsify and becomes creamy.
05 - Slowly lift and lower the blender to mix in all the oil, blending until the mixture is thick and smooth, about 30 seconds.
06 - Taste and adjust the seasoning if necessary.
07 - Transfer the mayonnaise to a clean jar, seal with a lid, and refrigerate. Use within one week.

# Expert Advice:

01 -
  • Making mayo from scratch feels like a kitchen secret only the confident cooks know.
  • It’s so fast and foolproof, you’ll wonder why you ever bought a jar.
02 -
  • Trying this with cold eggs once was a disaster—room temperature is non-negotiable for success.
  • Switching to a taller, narrower container completely fixed my early separation issues.
03 -
  • Let your ingredients come fully to room temp before blending—this small detail makes a huge difference.
  • Try half olive oil for a bolder touch—just keep in mind, it’ll taste much more robust than the classic.
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