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Foolproof Homemade Mayonnaise in 2 Minutes (Immersion Blender Method)

A small white ramekin filled with freshly whipped, creamy homemade mayonnaise, showing soft peaks.
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Make rich, creamy, and thick homemade mayonnaise from scratch in under two minutes using an immersion blender. This simple, foolproof recipe uses basic ingredients for a superior condiment.

Ingredients

Scale
  • 1 large egg, room temperature
  • 1 cup neutral oil (avocado oil or light olive oil recommended)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice or white vinegar
  • 1/4 teaspoon salt

Instructions

  1. Place the egg, Dijon mustard, lemon juice (or vinegar), and salt into the bottom of a tall, narrow container, like the beaker that came with your immersion blender.
  2. Pour the entire cup of oil over the top of the other ingredients. Do not stir.
  3. Insert the head of the immersion blender all the way to the bottom of the container, ensuring it covers the egg yolk.
  4. Turn the blender on high speed and keep it pressed firmly against the bottom for about 10 to 15 seconds. You will see the mayonnaise begin to form instantly at the bottom.
  5. Once the mixture at the bottom is thick and white, slowly tilt and lift the blender upward to incorporate the remaining oil at the top. Do this slowly until all the oil is emulsified.
  6. Stop the blender. If the mayonnaise is too thick, you can whisk in a teaspoon of warm water until you reach your desired consistency.
  7. Transfer the mayonnaise to an airtight container.

Notes

  • Use room temperature ingredients for the best chance of a stable emulsion.
  • If the mixture separates (splits), place the separated liquid into a clean bowl. Add one fresh egg yolk to the bowl and slowly whisk the separated mixture into the new yolk until it emulsifies again.
  • This mayonnaise is best used within one week when stored in the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/easy-homemade-mayonnaise-recipe-quick-2-minutes/