Easy Homemade Mayo in an Immersion Blender
Equipment
- 1 Immersion Blender with Beaker Cup https://amzn.to/3Zuw7cJ
Ingredients
- 1-1/4 cup oil (extra light olive oil is my fave)
- 1 egg must be room temperature
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- This method works best with an immersion blender and a narrow container that’s just slightly wider than the blender head. The beaker that comes with most immersion blenders is perfect and helps the emulsion form quickly.
- Crack 1 egg into the bottom of the container. I’ve tested this many times, and a room-temperature egg gives the most consistent, reliable results with this method. If needed, place the egg in a bowl of warm tap water for 5–10 minutes.
- Add 2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon mustard powder, 1 teaspoon salt, and 1/4 teaspoon garlic powder directly into the container with the egg.
- Pour in 1-1/4 cups oil, letting it settle on top of the egg and other ingredients. I usually let it sit for about 30–60 seconds so everything naturally separates before blending.
- Place the immersion blender all the way at the bottom of the container, directly over the egg. Turn the blender on high and hold it steady without moving. Within 15–20 seconds, the mixture at the bottom will turn thick and white.
- Once the emulsion forms, slowly lift the immersion blender upward to incorporate the rest of the oil. As soon as everything is blended and creamy, stop blending to avoid breaking the mayo.
- Transfer the mayo to an airtight container and refrigerate. It will thicken slightly as it chills and keep well for up to 1–2 weeks.
Video
Notes
Use a narrow container: I’ve found that a container just slightly wider than the immersion blender head makes this recipe far more reliable. Wide bowls don’t give the oil and egg a chance to emulsify properly.
Let the oil settle before blending: Giving the oil 30–60 seconds to float to the top before turning on the blender makes a noticeable difference. It helps the emulsion catch quickly instead of struggling at the start.
Watch the color, not the clock: As soon as the mixture at the bottom turns thick and white, you know it’s working. That visual cue matters more than timing and keeps you from over-blending.
Stop as soon as it’s creamy: Once all the oil is incorporated, turn the blender off. Blending longer than needed can cause the mayo to loosen or break.
Taste after chilling: The flavor settles and mellows after the mayo has chilled for a bit, so I usually adjust salt or acidity after it’s been in the fridge.
Did you make this recipe?Please let me know in the comments below how it turned out :)