This homemade mayonnaise takes about 5 minutes from start to finish, with about 1 minute of blending. It is smooth, creamy, and easy to adjust with more salt or acidity to taste.
Why I Make Mayo with an Immersion Blender
I first made this mayonnaise when I ran out while preparing a BLT, and I have used the immersion blender method ever since.
The key is using a tall, narrow jar that closely fits the blender head. I keep the blender pressed against the bottom for 15 to 20 seconds, until a thick white emulsion forms, before slowly lifting it to blend in the remaining oil. Moving the blender too soon is the main thing to avoid.
Use it in my homemade chicken salad, or try my vegan mayonnaise for an egg-free option.
“Amazing! Can’t believe how fast and easy this was, and tastes just like the store-bought!”
Christy
Mayonnaise Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Egg – Use 1 large pasteurized shell egg. Since the mayonnaise is not cooked, a pasteurized egg reduces the risk associated with eating raw egg.
- Mustard – Dijon mustard adds tangy flavor and helps support the emulsion.
- Oil – Use neutral-flavored oil that is refined, such as sunflower, grapeseed, safflower, avocado, rice bran, or canola oil. A light tasting or refined olive oil also works, but extra virgin olive oil can give the mayonnaise a strong or bitter flavor.
- Acid – Lemon juice gives the mayonnaise a fresh citrus flavor, while white wine vinegar makes it taste closer to classic store-bought mayonnaise. You can also use a combination of the two.
- Salt: Table salt seasons the mayonnaise evenly. Taste it after blending and adjust as needed.
Optional Ingredients
You can add other ingredients for flavor, such as a garlic clove and freshly ground black pepper. You can also add a little bit of sugar if you want a flavor that’s close to the store-bought stuff.
How to Make Mayonnaise with an Immersion Blender
Here is a quick overview. The full recipe with ingredient amounts and detailed instructions is in the recipe card below.
Add the ingredients to a tall, narrow jar and let them settle. Place the immersion blender over the egg yolk and keep it pressed against the bottom until a thick emulsion forms, then slowly lift it to blend in the remaining oil.
Success tips
- Use the Right Jar. Avoid using a bowl that is too wide, you need a jar that’s tall and almost the same width as your stick blender so it’s all tight and emulsifies easily.
- Adjust the Consistency. If your mayonnaise is too thick, or you just like it thinner, you can add about a tablespoon or two of water and blend again.
- Taste the Mayonnaise. Always taste the mayonnaise after you’re done, you might need to tweak the flavors a little, like adding more lemon/vinegar or salt.
How to Fix Broken Mayonnaise
Things might go wrong, and your mayo might not emulsify, and you’ll end up with a curdled mixture that you don’t know what to do with. To fix it, place 1 pasteurized egg yolk in a clean, narrow blending jar. Start blending, then slowly add the broken mayonnaise until it becomes smooth and emulsified.
FAQs
While you can make mayo using olive oil, the taste of the oil might be too strong. If you choose to use olive oil instead, pick a light one and avoid extra virgin olive oil.
This specific method is designed for an immersion blender. A stand mixer can make mayonnaise, but it requires a different technique, with the oil added gradually.
Storing Tips
Store homemade mayonnaise in a clean, airtight container in the refrigerator at 40°F (4°C) or colder for up to 4 days. Do not freeze it because the emulsion will separate.
Condiments that Use Mayo as a Base
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Homemade Mayonnaise
Recipe Video
Equipment
- immersion blender
- Tall, narrow jar or immersion blender cup
Ingredients
- 1 large pasteurized egg
- 1 tablespoon fresh lemon juice white wine vinegar, or a combination
- 1 teaspoon Dijon mustard
- ½ teaspoon table salt
- 1 cup (240 ml) neutral refined oil such as sunflower, grapeseed, safflower, canola, rice bran, or avocado oil
Optional Ingredients:
- 1 clove garlic
- ¼ teaspoon ground black pepper
- ½ teaspoon granulated sugar
Instructions
- Add the egg, lemon juice or vinegar, Dijon mustard, salt, and oil to a tall, narrow blending jar. If using, add the garlic clove, ground black pepper, and granulated sugar. Let the ingredients settle for 30 seconds so the egg and mustard remain at the bottom.
- Place the immersion blender over the egg yolk with the blender head touching the bottom of the jar.
- Blend without moving the blender for 15 to 20 seconds, or until a thick white emulsion forms around the blades.
- Slowly lift and tilt the blender to incorporate the remaining oil. Stop when the mayonnaise is smooth and fully emulsified.
- Taste and adjust the salt or acidity. Refrigerate immediately.
Notes:
- Yield: About 1¼ cups, or 20 tablespoons.
- If the mayonnaise is too thick: Blend in 1 teaspoon of water at a time until it reaches your preferred consistency.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
John says
This is great! I use it often, it’s easy and makes perfect mayonnaise.
Thank you Diana 🙂
Diana says
Thank you, John! I’m so happy the mayonnaise recipe has been working well for you.