Immersion Blender Mayonnaise Recipe

I absolutely love this recipe because it makes creating silky-smooth homemade mayonnaise a breeze, and it’s so rewarding to know exactly what goes into it. It’s a fun and satisfying process, blending together simple ingredients into something deliciously creamy and fresh that totally elevates my sandwiches and wraps!

I’m really fond of the fact that making homemade mayonnaise with an immersion blender is effortless and speedy. All it takes is one large egg, a tablespoon of either lemon juice or vinegar, a teaspoon of Dijon mustard, and a mere quarter teaspoon of salt to assemble a tasty condiment.

Using a neutral oil allows the flavors from the other ingredients to shine and makes for a balanced, creamy, and rich mayonnaise.

Ingredients

Egg: High in protein; acts as an emulsifier for creamy textures.

Vinegar or lemon juice: Provides zesty flavor, boosts brightness, serves as a preservative.

Dijon mustard: Provides a spicy jolt, aids in stabilization of emulsion.

Sodium chloride: Improves taste, counteracts sourness.

Oil with a neutral flavor and smooth texture: Supplies important lipids, has an unobtrusive flavor profile.

Ingredient Quantities

• 1 large egg
• 1 tablespoon lemon juice or vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 cup neutral oil (like canola or grapeseed oil)

Instructions

1. Place the egg in a container that is both narrow and tall, right-side up. Use an immersion blender to blend the egg. Do not let the blender touch the bottom of the container, or the whites will not blend properly. If you do not have an immersion blender, you can use a standard blender. Crack the egg and pour it in. Blend it on low speed.

2. Place the egg in a container and add lemon juice (or vinegar), Dijon mustard, and salt.

3. Put the oil on top of the other ingredients in the container.

4. Place the immersion blender into the container, positioning it directly over the yolk at the bottom.

5. Begin blending at high speed and do not move the blender for approximately 10-15 seconds, until you see the mayonnaise start to form at the bottom.

6. When the mixture begins to emulsify, gradually tilt and raise the immersion blender to incorporate the oil on top.

7. Blend the ingredients until they are fully emulsified and the mayonnaise reaches a thick, creamy consistency.

8. Sample the mayonnaise and modify the flavoring by introducing additional salt or lemon juice per your taste specifications.

9. Put the mayonnaise into an airtight container for storage.

10. Chill the mayonnaise and consume it within a week for the best possible taste and the highest level of freshness that it can offer.

Equipment Needed

1. Immersion blender (or standard blender)
2. Tall, narrow container (suitable for use with an immersion blender)
3. Measuring spoons
4. Measuring cup
5. Airtight storage container
6. Refrigerator

FAQ

• Can I use a different type of oil?Of course, you can use another neutral oil in place of light olive oil. Just steer clear of strong-flavored oils such as extra virgin olive oil.
• Is the egg safe to use raw?The risk of foodborne illness can be lessened by using pasteurized eggs. This recipe can be made with either fresh or pasteurized eggs.
• What if I don’t have Dijon mustard?You can use any other mustard you have on hand, though the flavor profile might be slightly different. Good alternatives are yellow mustard and whole-grain mustard.
• How long does homemade mayonnaise last?Keep it in an airtight container in the refrigerator, and it ought to be good for as long as one week.
• Can I make this recipe without an immersion blender?Using a standard blender or food processor is perfectly fine, but if you want to achieve the correct texture easily, then an immersion blender is the kitchen tool for you.
• What should I do if my mayonnaise is too runny?Should the mixture fail to thicken, attempt adding several more tablespoons of oil, slowly combining it until the mixture reaches your desired thickness.
• Can I add any other flavors?Certainly! You can blend in garlic, herbs, or spices to make the mayonnaise your own.

Substitutions and Variations

Lemon juice and vinegar:
1 tablespoon vinegar, white wine
1 tablespoon vinegar made from fermented apples
Dijon mustard is made from brown mustard seeds, wine or wine vinegar, and spices. It has a smooth, creamy texture and a pungent, spicy flavor. Its color can vary from pale to dark yellow. The mustard gets its name from the town of Dijon in France, where it was first produced in the 18th century. Today, it is one of the most widely used types of mustard throughout the world and can often be found in kitchens and restaurants.
1 teaspoon of mustard, yellow
1 teaspoon mustard, whole grain
Sodium chloride, or salt, is an essential ingredient in the human diet. When we eat foods containing salt, we are consuming sodium and chloride, which our bodies require. The body’s cells rely on sodium and chloride to function. Both elements are critically important to the workings of the nervous system and the muscles, including the heart. And yet, despite its essentiality, not everyone can consume salt in the same quantity, and some people, indeed, should consume much less than they do. To make sense of this paradox, consider these facts:

1. On average, about 1 g of sodium is excreted daily in urine, and this amount appears to represent the minimum necessary to maintain health.
2. The average adult consumes about 4-5 g of sodium daily, which amounts to about 10-12.5 g of salt (250-312.5 mEq NaCl) when you include what is actually in the salt shaker and what is used in cooking.
1/4 teaspoon salt from the sea
Kosher salt, 1/4 teaspoon.
Canola or grapeseed oil (or any other neutral oil):
1 cup oil from avocados
1 cup sunflower oil

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the egg, are at room temperature before you start. This makes it easier for the ingredients to emulsify, resulting in a smoother mayonnaise.

2. Add Oil Slowly If you’re not using an immersion blender or you’re having trouble with the mayonnaise breaking, try adding the oil very slowly at first. This will help the mixture emulsify better. Once it starts to thicken, you can add the remaining oil in a steady stream.

3. Container Matters Use a container that is not only tall and narrow but also just wide enough to fit your immersion blender. This helps ensure that the blender can effectively mix all the ingredients without splattering.

4. Adjust to Taste After initial blending, you can add extra salt, mustard, or lemon juice/vinegar to suit your taste. Remember to blend again briefly after making these adjustments to ensure even flavor distribution.

5. Avoid Overheating If you’re using a standard blender, be careful not to over-blend, as the heat generated by the blender can affect the final texture and flavor of your mayonnaise. Short bursts of blending work best in this case.