Homemade Mayonnaise Immersion Blender

# What You Need:

→ Base

01 - 1 large egg, room temperature

02 - 1 tablespoon Dijon mustard

03 - 1 tablespoon white wine vinegar or lemon juice

→ Oil

04 - 1 cup neutral oil (sunflower, canola, or light olive oil)

→ Seasoning

05 - 1/2 teaspoon fine sea salt

06 - 1/4 teaspoon freshly ground black pepper (optional)

# Directions:

01 - Add the egg, Dijon mustard, white wine vinegar or lemon juice, sea salt, and black pepper (if desired) into a tall, narrow blending container.

02 - Carefully pour the neutral oil on top of the mixture in the container.

03 - Insert the immersion blender fully to the bottom of the container.

04 - Activate the immersion blender, keeping it at the base for approximately 10 seconds until the mixture begins to emulsify and form a creamy texture.

05 - Gradually lift and move the immersion blender up and down to ensure all the oil is incorporated. Continue blending until the mayonnaise is thick and smooth, about 30 seconds.

06 - Taste the mayonnaise and adjust seasoning as necessary.

07 - Transfer the finished mayonnaise to a clean jar. Seal tightly and refrigerate. Consume within 1 week.

# Expert Advice:

01 -

It’s incredibly fast—no more whisking by hand and waiting for smoothness.
The flavor outshines anything out of a jar, making every meal feel special.

02 -

If your mayo stays runny and doesn’t thicken, it’s almost always because the egg was too cold—a lesson I learned after a rainy morning breakfast.
Blending with everything layered instead of pre-mixed gives the immersion blender what it needs to work its magic, resulting in a silkier mayo.

03 -