Description
Homemade Mayonnaise made with an immersion blender is quick, easy, and incredibly fresh. With just a few basic ingredients, you can create a creamy, rich mayo in under a minute — no whisking required.
Ingredients
Units
Scale
- 1 large egg (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1 cup neutral oil (like canola, vegetable, or avocado oil)
- 1/2 teaspoon salt
Instructions
- In a tall, narrow container (like a mason jar), add the egg, mustard, lemon juice, salt, and oil — in that order.
- Place the immersion blender at the bottom of the container and blend without moving for about 20 seconds, until you see the mayo forming.
- Slowly lift the blender to incorporate the remaining oil and fully emulsify.
- Taste and adjust seasoning if needed. Add more lemon juice or salt as desired.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Use room temperature ingredients for best emulsification.
- Make it flavored by adding garlic, herbs, or sriracha.
- Raw egg is used — consume promptly and use fresh eggs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg