Homemade Mayonnaise Immersion Blender (Printable)

Quickly blend creamy, flavorful mayonnaise with fresh ingredients and an immersion blender in just minutes.

# Ingredient List:

→ 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)

# Directions:

01 - Add egg, Dijon mustard, vinegar or lemon juice, sea salt, and pepper (if using) to a tall, narrow blending container.
02 - Pour neutral oil gently on top of the other ingredients.
03 - Place immersion blender at the bottom of the container and turn it on, holding it steady for 10 seconds until mixture starts to emulsify.
04 - Move blender slowly up and down to fully blend oil until mixture is thick and creamy, about 30 seconds.
05 - Taste mayonnaise and adjust seasoning with additional salt or vinegar as preferred.
06 - Transfer to a clean jar, seal tightly, and refrigerate. Use within one week.

# Expert Tips:

01 -
  • It’s astonishing how quickly creamy homemade mayo appears with an immersion blender—no slow drizzling needed.
  • I found it’s far tastier and easier to tweak for sandwiches, salads, or dips than anything you’d buy.
02 -
  • Once I tried blending in a wide bowl—mayonnaise never thickened and I just had soup; always stick to the narrow container.
  • Using cold eggs led to a lumpy mixture; letting them warm up gave creamy results every single time.
03 -
  • Keep your immersion blender at the very bottom for the first ten seconds—this ensures proper emulsification.
  • Don’t rush the blending; slow, steady movement gives you the creamiest results.
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