Creamy Immersion Blender Mayonnaise Recipe in Minutes

Recipe highlights:

• Ready in just 1–2 minutes using an immersion blender.
• Thick, creamy texture with a clean, fresh flavor.
• Healthier than many commercial mayonnaises that include sugar and additives.
• Cost-effective—cheaper than most store-bought options.
• Serves as a base for other sauces, dressings, and dips.

Ingredient notes:

See the recipe card below for exact measurements.

• Egg: One large egg is all you need. For lower risk of foodborne illness, use a pasteurized egg if preferred.
• Avocado oil: Neutral-flavored and ideal for mayo. Olive oil may be used as an alternative, but expect a stronger flavor.
• Vinegar: Apple cider vinegar adds a mild tang; lemon juice or other vinegars work as substitutes.
• Seasonings: Salt and mustard powder provide balanced flavor. Dijon or prepared mustard can be used instead of mustard powder.

Recipe variations and add-ins:

• Use a pasteurized egg to reduce any possible salmonella risk.
• For thinner mayonnaise, add an extra teaspoon of vinegar or lemon juice.
• Swap mustard powder for Dijon, spicy, or yellow mustard for a different flavor profile.
• Add spices and herbs such as garlic powder, dill, onion powder, black pepper, basil, rosemary, or citrus zest to customize the taste.
• For a touch of sweetness, stir in a teaspoon of honey.

How to make immersion blender mayonnaise:

1. Step 1: Add all ingredients to the jar that came with your immersion blender or to a tall, narrow mason jar.

2. Step 2: Place the immersion blender tip on the bottom of the jar and blend on high. Keep the blender still until the mixture at the bottom turns white and begins to thicken.

3. Step 3: Slowly lift the blender upward so the thicker portion incorporates the remaining liquid; you may need to move it around slightly to draw oil into the emulsion.

4. Step 4: Continue blending until the entire mixture is thick and creamy. The process usually takes around one minute.

Top tips:

• Use a room-temperature egg for the quickest, most reliable emulsification. A cold egg can slow the process.
• Blend on high speed—low speed typically won’t emulsify properly.
• Use a tall, narrow jar (such as the jar included with your immersion blender or a mason jar) rather than a wide container. A narrow jar helps the emulsion form more easily.
• Storage: Keep the mayonnaise refrigerated in an airtight container for up to 4 days.

How to fix broken mayonnaise:

Occasionally an emulsion can break. These simple fixes usually rescue it:

1. Add an egg yolk: Put a single egg yolk in a clean bowl and whisk in a small amount of the broken mayonnaise. As it thickens, slowly whisk in the remainder to re‑emulsify.
2. Use mustard: Whisk a small amount of mustard in a clean bowl, add a bit of the broken mayo, and gradually whisk in more until the mixture comes back together.
3. Add hot water: Whisk in a tablespoon or two of boiling water; the slight heat can help thicken the mayo. If needed, add another teaspoon until the texture firms up.

Yes. Traditional mayonnaise is made from egg, oil, and acid, so it contains no dairy.

This particular method is designed for an immersion blender in a narrow jar. Making mayo in a standard blender can work for some recipes, but results vary and the immersion method is more consistent for this ratio and technique.

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