Ever read the label on a jar of store-bought mayo? It’s often filled with soybean or canola oils and preservatives we’d rather avoid. But what if I told you that you could make luxuriously creamy, flavorful, and healthy mayonnaise at home in less time than it takes to find your keys? This 2-minute immersion blender mayonnaise is a total game-changer. It’s practically foolproof and gives you complete control over the quality of your ingredients. Get ready to say goodbye to the jarred stuff forever!
Ingredients
• 1 large whole egg, room temperature
• ½ teaspoon / 2.5 g fine sea salt
• ½ teaspoon / 1 g ground mustard
• 2 tablespoons / 30 ml fresh lemon juice or white wine vinegar
• 1 cup / 240 ml avocado oil, macadamia oil, or light olive oil
Instructions
1. Combine all in a wide-mouthed mason jar or a tall mug. The container should be just wide enough for your immersion blender to fit snugly and reach the bottom.
2. Insert the immersion blender, pressing it firmly to the bottom of the jar. Turn it on and blend for 10-15 seconds without moving it. You’ll see the mayonnaise begin to emulsify and creep up the sides.
3. Slowly tilt and raise the blender up and down to incorporate the remaining oil. In a few more seconds, you’ll have a thick, creamy mayonnaise.
4. Transfer the mayonnaise to an airtight container and store it in the refrigerator for up to one week.
Nutritional Information
• Serving Size: 1 tablespoon
• Calories: 105 kcal
• Fat: 11g
• Protein: 0.5g
• Carbohydrates: 0g
• Sodium: 75mg
Pro Tips
• For the best emulsification and a stable mayo, ensure your egg is at room temperature before you begin. Cold eggs are more likely to cause the mixture to break.
• Use the freshest egg you can find, ideally no more than a week old. Fresher eggs have stronger binding properties, creating a creamier, more reliable result.
• The oil you choose is the star flavor. Stick to neutral-tasting oils like avocado, light olive, or macadamia oil. A strong extra-virgin olive oil will overpower the taste and can become bitter.
• Get creative with flavors! Once the mayo is made, stir in a minced garlic clove for a quick aioli, a pinch of smoked paprika, or finely chopped fresh herbs like dill or chives.
FAQ
Q: Why is my homemade mayonnaise runny
A: Runny mayonnaise usually means the emulsion broke. This can happen if your egg is too cold or if you lift the immersion blender too quickly. For best results, use a room temperature egg and keep the blender pressed firmly to the bottom of the jar for the first 10-15 seconds until you see the mayonnaise start to form.
Q: What is the best oil for this mayonnaise recipe
A: A neutral-tasting oil is best to let the other flavors shine. This recipe recommends avocado oil, macadamia oil, or a light olive oil. Using a strong extra-virgin olive oil can result in a bitter-tasting mayonnaise.
Q: How long does this immersion blender mayonnaise last
A: When stored in an airtight container in the refrigerator, this homemade mayonnaise will stay fresh for up to one week. It uses a raw egg and contains no artificial preservatives.
Q: Can I add other flavors to this mayonnaise
A: Absolutely! Once the mayonnaise is fully emulsified, you can easily customize it. Try stirring in a minced garlic clove for a quick aioli, a pinch of smoked paprika for smokiness, or finely chopped fresh herbs like dill or chives.
