2-minute immersion blender mayonnaise (with 9 variations) is rich, creamy, and fresher than anything from a jar. Lemon juice, a whole egg, mustard powder, and avocado oil emulsify right in a mason jar with no drizzling marathon. From there, nine mix-ins — from pesto to roasted garlic to buffalo — take it anywhere you want.
Forget everything you thought you knew about mayonnaise! That jar from the grocery store has nothing on the rich, creamy, and unbelievably fresh flavor of homemade mayo. And the best part? You can whip up this liquid gold in just two minutes with an immersion blender. It’s a total game-changer for sandwiches, salads, and dips. Once you’ve mastered this simple base, get ready to elevate your meals with nine incredible flavor variations, from zesty Cinco de Mayo to robust Roasted Garlic. Let’s get blending!
Ingredients
• Basic Mayonnaise
• MAKES: 1½ cups
• 2 teaspoons (10 ml / 0.3 fl oz) fresh lemon juice
• 1 large egg
• ½ teaspoon mustard powder
• 1 teaspoon (5 ml / 0.2 fl oz) sea salt
• Pinch of ground black pepper
• 1 cup / 240 ml avocado oil
• Special Equipment
• Immersion blender
• Wide-mouth pint-sized mason jar
• Mayonnaise Variation
• Cinco de Mayo: 1 cup (240 ml) Basic Mayo, ¼ cup restaurant-style salsa
• Dijon Mayo: 1 cup (240 ml) Basic Mayo, 2 tablespoons Dijon mustard
• Honey Mustard Mayo: 1 cup (240 ml) Basic Mayo, ¼ cup Dijon mustard, 1 tablespoon plus 1 teaspoon (5 ml / 0.2 fl oz) powdered erythritol
• Pesto Mayo: 1 cup (240 ml) Basic Mayo, 2 tablespoons dairy-free pesto
• Roasted Garlic Mayo: 1 cup (240 ml) Basic Mayo, Cloves from 1 whole bulb roasted garlic (mashed)
• Sun-Dried Tomato Mayo: 1 cup (240 ml) Roasted Garlic Mayo, ¼ cup finely chopped sun-dried tomatoes, 2 teaspoons (10 ml) fresh lemon juice
• Dilly Mayo: 1 cup (240 ml) Roasted Garlic Mayo, ¼ cup chopped fresh dill, 1 teaspoon (5 ml / 0.2 fl oz) fresh lemon juice
• Balsamic Mayo: 1 cup (240 ml) Roasted Garlic Mayo, 2 tablespoons balsamic vinegar
• Buffalo Mayo: 1 cup (240 ml) Roasted Garlic Mayo, 2 tablespoons Buffalo wing sauce
Instructions
1. How to Make Immersion Blender Mayo
2. Add all Basic Mayonnaise to a wide-mouth pint-sized mason jar in the order they are listed, starting with the lemon juice and ending with the oil. Allow the to settle for 20-30 seconds.
3. Insert your immersion blender, pressing it firmly to the bottom of the jar. Turn it on high speed and hold it steady for 20 seconds. You will see the mayonnaise magically start to emulsify and thicken from the bottom up.
4. Once the bottom is thick and creamy, slowly tilt and lift the blender up and down to incorporate the remaining oil from the top until the mixture is fully combined and smooth.
5. To create a flavored variation, transfer the fresh mayonnaise to a bowl and stir in your desired variation until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• Per 2-tablespoon serving of Basic Mayo
• CALORIES: 172
• FAT: 19g
• PROTEIN: 0.5g
• TOTAL CARBS: 0g (0 oz)
• FIBER: 0g
• NET CARBS: 0g (0 oz)
Pro Tips
• Pro-Tips for Perfect Mayo
• Use a wide-mouth jar that is just slightly wider than the head of your immersion blender. This close fit is crucial for creating the emulsion.
• For a more stable and foolproof result, use an egg that is at room temperature, not cold from the fridge.
• Keep the immersion blender pressed firmly to the bottom of the jar until the bottom half has emulsified. Lifting it too early can cause the mayo to break.
• If your mayo breaks, you can often save it. In a clean jar, add a fresh egg yolk and a teaspoon of mustard. Blend, then very slowly drizzle the broken mixture back in while the blender is running.
FAQ
Q: Why won’t my homemade mayonnaise thicken
A: For a successful emulsion, it’s crucial to use a wide-mouth jar just slightly wider than your immersion blender head. Also, use a room-temperature egg and keep the blender pressed to the bottom of the jar until the mixture thickens before lifting it.
Q: How do you fix broken mayonnaise
A: To save broken mayo, add a fresh egg yolk and a teaspoon of mustard to a clean jar. Blend them, then very slowly drizzle the broken mixture back in while the blender is running until it re-emulsifies.
Q: How long does this homemade mayonnaise last
A: You can store the mayonnaise in an airtight container in the refrigerator for up to two weeks.
Q: What kind of oil should I use for this recipe
A: This recipe calls for 1 cup (240 ml) of avocado oil, which contributes to its rich and creamy texture.
Pro Tips
- Use a wide-mouth jar just slightly wider than your immersion blender head. That snug fit is crucial — it forces the oil through the blades and creates the emulsion instantly.
- Add the ingredients in the exact order listed, lemon juice first and oil last, then let them settle for 20 to 30 seconds before blending.
- Keep the blender pressed firmly to the bottom until the lower half emulsifies and thickens before slowly tilting it to pull in the top oil. Lifting too early breaks the mayo.
- Use a room-temperature egg rather than a cold one for a more stable, foolproof emulsion.
- If the mayo breaks, blend a fresh egg yolk with a teaspoon of mustard in a clean jar, then drizzle the broken mixture back in very slowly while the blender runs.
Frequently Asked Questions
How long does homemade mayonnaise keep?
Up to 2 weeks in an airtight container in the refrigerator. The flavored variations keep just as long as the basic mayo base.
Can I make this mayo without an immersion blender?
The immersion blender and snug jar are what make this method work in two minutes. A food processor or whisk-by-hand emulsion is possible but slower and more temperamental.
Is this mayonnaise keto?
Per 2-tablespoon serving of the basic mayo: 0 g total carbs and 19 g fat. It is essentially pure fat, which makes it a staple condiment for keto.
Why did my mayonnaise break?
Usually the blender was lifted before the bottom emulsified, or the oil was added too fast. Keep it pressed to the jar bottom for the first 20 seconds; if it still breaks, rescue it with a fresh yolk and slow drizzling.
Recipe card below.
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2-Minute Immersion Blender Mayonnaise (with 9 Variations)
Ingredients
Method
- How to Make Immersion Blender Mayo
- Add all Basic Mayonnaise to a wide-mouth pint-sized mason jar in the order they are listed, starting with the lemon juice and ending with the oil. Allow the to settle for 20-30 seconds.
- Insert your immersion blender, pressing it firmly to the bottom of the jar.
- Turn it on high speed and hold it steady for 20 seconds. You will see the mayonnaise magically start to emulsify and thicken from the bottom up.
- Once the bottom is thick and creamy, slowly tilt and lift the blender up and down to incorporate the remaining oil from the top until the mixture is fully combined and smooth.
- To create a flavored variation, transfer the fresh mayonnaise to a bowl and stir in your desired variation until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
- Keep the immersion blender pressed firmly to the bottom of the jar until the bottom half has emulsified. Lifting it too early can cause the mayo to break.
