Immersion Blender Homemade Mayo
If you've ever tried to make mayo at home, you might know that it can be finicky and time-consuming. But using your immersion blender (this is the one I have and use to make mayo weekly) takes out ALL the guesswork and ALL the time. You can literally go from no mayo to homemade immersion blender mayo in less than two minutes, just by pushing a button.
After you read this post, you'll never (EVER!) need to buy mayo again. No more shelling out $9 for a little jar of the high-end organic mayos that you use up in one sandwich-making session. You will have the knowledge to make your own homemade mayo in less time than it takes to pull off those annoying safety seals on the jars of the store-bought mayonnaise.
What ingredients do I need to make this homemade mayonnaise recipe?
Mayo is an incredibly simple combination of ingredients: just egg, oil, vinegar, mustard, and salt. You can really play with whatever flavors you like, but my perfect mayo is made from avocado oil (it's light in flavor, non-GMO, and not über-processed like some of the other vegetable oils), Dijon mustard, and apple cider vinegar. I find that this combo makes a homemade mayo with a very similar flavor to that of high-end store-bought mayos.
Protip: Food safety.
Concerned about the safety of using raw egg in your homemade mayonnaise? Many grocery stores sell pasteurized eggs nowadays, which should put your salmonella fears to rest!
How do you make immersion blender mayo?
The process here couldn't be simpler:
- Put all the ingredients in a jar.
- Put your immersion blender in and hold it on the bottom of the jar.
- Turn it on low.
- Once you start to see the mixture looking white, opaque, and generally more mayo-like, you can raise the blender to mix in the remainder of the oil.
Then you just slap a lid on the jar you used, store in the fridge, and enjoy! It's flavorful, thick, creamy, and perfect for putting on your sandwiches. The whole process takes 47 seconds (we actually timed it).
Why is this easier than making homemade mayo another way?
No slowly dripping in oil to get an emulsion. No need to ensure you have the perfect temperature eggs. You honestly don't even have to be perfectly accurate with measurements with this recipe (I tend to eyeball it). The immersion blender makes perfect, easy homemade mayo every single time.
Want to save this recipe?
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Can I use olive oil instead of avocado oil?
You can, but I'd recommend you use a very, very light flavored olive oil. Olive oil has a strong, almost bitter flavor, and it's really intensified by the emulsification process of making mayo. Olive oil mayo is not my favorite. But this avocado oil mayo? It is.
Why is my immersion blender mayonnaise too runny?
Thin or runny mayonnaise is a sure sign that the ingredients didn't emulsify, or mix, properly. Here's what to do:
- Set the mayo aside (at room temperature!) for 10-20 minutes. This will let the ingredients separate so you can try again.
- Try again. Make sure the immersion blender is touching the bottom of the jar, and that the mayo is thickening and becoming opaque before you start pulling the blender up.
- Raise the immersion blender slowly-the oil needs time to be incorporated into the other ingredients!
Still having problems? Try adding another egg yolk and blending it in.
📖 Recipe
Immersion Blender Homemade Mayo
Ingredients
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt plus more to taste
- 1 cup avocado oil
Instructions
- Add all ingredients in the order listed into a wide-mouth pint Mason jar (or any other jar wide enough to fit an immersion blender).
- While the immersion blender is off, place the blade all the way on the bottom of the jar. Turn the immersion blender on low, and let sit on the bottom of the jar for about 30 seconds. Do not move the blender!
- When the liquid at the bottom of the jar starts to look white, opaque and mayo-like, slowly raise the blender through the rest of the oil. The mixture will continue to thicken up as you pull the blender up.
- Once you have reached the top and all the oil has been blended in, turn off the blender and you're done! Season more to taste, if desired, and store in the fridge in the jar you used to blend it.
Video
Notes
- Feel free to experiment with the mustards, vinegars, and oils you use in your mayo until you find the perfect combo for your family. This is our favorite as it most closely resembles the avocado oil mayos that you get from the grocery store.
This recipe is a game-changer. Thank you!
Yes! 🙌🏻 Thanks, Jennifer!
What exactly is a cup in ml measurement?
Hi Glen! Thanks for your patience as our offices were closed for the end of the year. Hopefully you sorted this with a quick online search. But in case you're still wondering, one cup of oil is roughly 240ml!
Hmm, I followed the instruction exactly and as well found that it wouldn't emulsify. I wonder if not all immersion blenders are made equal? Perhaps some aren't quite as good at whipping this up. Not sure why, but this just did not work for me, even doing exactly what it says.
Oh no! I'm so sorry it wouldn't emulsify for you, Brianna! It's possible that it could be the immersion blender. What sort of jar did you blend it in? Was it just wide enough for the blender you used, or was it bigger? Did you use the exact measure of ingredients? Sometimes too much oil can alter the ability to emulsify fully. Did it ever start to emulsify while the blender was held at the bottom of the jar, or was it always liquid? If it did start to emulsify, did it not come together once you started lifting the immersion blender? The more info you can give me, the easier it will be to troubleshoot. I'm happy to help!
That’s the best homemade mayo in a jar I’ve made yet! It has so much more flavour than the others I’ve made. Thanks so much!
Yay! Thanks, Jessie. We're so glad you love it!
This did not work... Not even close... and now I have wasted all the ingredients
Oh no! I'm sorry to hear you had trouble with the recipe, Abby! If you tell me a bit more about what happened, I'd be happy to help you troubleshoot.
Then you didn't do it right. I've tried this before with mixed results. I followed these simple instructions and it worked flawlessly for me. I think the key is letting the blender stay at the bottom for the full thirty seconds and then SLOWLY pull the blunder up while hold the jar. Follow these instructions exactly and you will not be disappointed...
I have been making my own mayo for about a year now... I always make it in my food processor and ingredient by ingredient.. when doing it this way the trick is to pour the oil slowly in the egg and other ingredients, which can give a sore arm if making a big batch.. I have seen this method and thought it would be easier on my arm instead of the slow pour.. it did not work for me, it did not imulsify into mayo but that's all good I don't look at it as anything but a learning curve, and I figured the liquid could always be turned into a vinegrette dressing..
I’m so glad I remembered this recipe existed this morning! It’s the first time I’ve ever made my own mayo and it was so easy!
Definitely will be continuing to make it moving forward.
Just one question, how long would you say it’s good for?
Yay! We're so glad you remembered, too! Thanks so much for your feedback, Brooke. Homemade mayo is generally good for as long as your eggs would have been good!
I hate to say it, but this was not good at all. I think the apple cider vinegar killed it.
Every time I make this awesome mayo (in 47 seconds flat), I give thanks to you.
Help! I used olive oil since that's all I had on hand, and the mayo is still very liquidy (is that a word? Haha). Is it because I used olive oil? Any saving it?
Olive oil should work - my guess is either that you whisked it in too quickly or added too much. I'd try whisking it some more to see if it will emulsify and thicken up. If that doesn't work, perhaps try adding another egg yolk?
I followed everything and gave up after 10 minutes of blending resulting in absolute liquid still. 🙁
Hello!
I finally decided to make this, on a whim, and wow. Simply wow.
Amazing. Thanks for the post. Best mayo I ever had I just made myself.
Thanks 🙂
A great substitute for mayo is greek yogurt. It is much healthier, lower in calories, and just as tasty! You can add spices if desired.
Greek Yogurt DOES have MANY uses...... I agree...
I substitute it for 1/2 the sour cream in many recipes., but not all...
But it is Absolutely NO substitute for MAYO to us Mayo Lovers!
Mayo is like "the food of the gods" right up there beside Bacon. I could care less if it's unhealthy, or lower in calories.. I could eat it by the spoonful like pudding, not that I DO... although I admit I am guilty of a small dip in the jar with a fork or spoon EVERY time i use it... :0).. and Turkey Bacon should be illegal.
I stumbled onto your blog tonight via Pinterest and am so glad I did! You have given such great step-by-step instructions and photos for a lot of things I've been meaning to give a go making myself (laundry soap, kefir and mayo, just to name a few). I can't wait to get started! The graphic designer in me also very much appreciates your aesthetic. Thanks so much for sharing with the world! 🙂
I think l may have put too much djon mustard in? Any Tips to save my first attempt at mayo pleeease?
Is the texture wrong? Or the taste?
Its the taste, I probably put more than a tablespoon in as just used a dessert spoon. Its nice and creamy though just the djion is too strong. Should I perhaps make another batch without the djion and then add the two together?
That would probably work. You could also just leave the mustard out of the second batch all together—it's just for taste.
Oh ok great,thanks for the help! Love all your posts 🙂
i have not made mayo before but i could see this happening in my kitchen soon.
I've had 100% success with Serious Eats’ recipe and technique, which requires no dripping or drizzling of oil! It’s been life-changing 🙂
That was AMAZING!
How much does this taste like mayo from the grocery store? I actually really hate mayonnaise and only eat it in the context of something like chicken salad and even then there can't be too much of it. I'm wondering if I would like homemade better or if it's basically the same.
It depends entirely on what ingredients you use. You can get something really similar to store bought with white vinegar, regular mustard and vegetable oil. I think the mix I have here (especially the lemon juice) makes it taste nothing like the stuff in the jar
How long does it keep in the fridge?
I become more impressed with this blog with each passing day! I've loved it for so long and I just wanted to tell you that I think you are doing a fabulous job with maintaining a sustainable lifestyle, being an amazing blogger, and balancing all of that with mother/wifehood. You are such an inspiration!!
This is definitely a winter cooking experiment for me, but I will be making my own!