Fail-Proof 2-Minute Immersion Blender Mayonnaise
Ultra creamy, fail-proof homemade mayonnaise made in just 2 minutes using an immersion blender. This easy from-scratch staple is perfect for deviled eggs, chicken salad, sandwiches, and homemade sauces.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 1 cup
- Category: Basics, Condiment, Condiments, Sauces
- Cuisine: American
Ingredients
- 1 large egg, room temperature
- 1 TBSP Dijon mustard
- 1 TBSP fresh lemon juice
- 1 cup neutral oil (avocado oil preferred; light olive oil works)
- ½ tsp salt
- Optional: ½ tsp white vinegar for extra brightness!
👉 Note: Avoid extra virgin olive oil — it can taste bitter when emulsified.
Instructions
- Add the egg, Dijon mustard, lemon juice, and salt to a wide-mouth mason jar or immersion blender cup.
- Pour the oil directly on top. Do not stir.
- Place the immersion blender at the very bottom of the jar, fully covering the egg.
- Turn the blender on and hold it still for about 10–15 seconds while the mixture emulsifies.
- Once the base is thick, slowly lift the blender to incorporate the remaining oil.
- Blend until thick, smooth, and creamy.
- Taste and adjust salt or lemon juice if desired.
Notes
Room temperature ingredients emulsify far more reliably.
Use a container only slightly wider than the blender head.
Do not move the blender too early — let the emulsion form first.
If the mayo seems thin, blend a few seconds longer.
Find it online: https://ourgratefulkitchen.com/homemade-mayonnaise/