How to Make Mayonnaise With an Immersion Blender

To make mayonnaise with an immersion blender, put 1 pasteurized egg, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 cup neutral oil in a jar that just fits the blender head. Blend at the bottom until the mixture turns opaque and thick. Slowly lift the blender to pull in the last of the oil. You should get a spread that holds a soft ridge when you drag a spoon through it.

What you need

Choose a pasteurized shell egg because the mixture stays uncooked. Fresh lemon juice gives the mayo a brighter edge and Dijon seasons the base. Use a mild oil such as canola or grapeseed so the flavor of the oil stays in the background. Keep the salt handy and adjust it at the end, once you can taste the finished spread.

Pasteurized large egg	1
Lemon juice	1 tbsp
Dijon mustard	1 tsp
Neutral oil	1 cup
Fine salt	To taste

Start blending at the bottom

Use a clean, straight-sided jar or the cup that came with your immersion blender. Add the egg, lemon juice and mustard, then pour the oil on top and let the layers settle. Set the blender head flat over the egg and switch it on. Keep it in place until you see pale mayonnaise rising from the bottom. Then tilt and lift slowly to draw the remaining oil into the mixture.

How to whisk mayonnaise by hand

For a whisked version, start with a pasteurized yolk in a clean bowl and use the same lemon juice, mustard and oil quantities. Rest the bowl on a damp towel to keep it steady. Whisk the yolk with the lemon and mustard, then whisk in the oil a few drops at a time. After the mixture thickens, you can add the oil in a thin stream. Stop pouring whenever a shiny pool collects around the whisk.

How to rescue a split batch

If you see clear oil around watery streaks, stop blending and start a fresh base with a pasteurized yolk in a clean bowl. Whisk in the split mixture a spoonful at a time until it thickens, then continue in a slow stream. If the mayo holds together but feels too stiff to spread, whisk in a little lemon juice or cold water a teaspoon at a time. Taste before adding more lemon since it also increases the acidity.

Season it for the way you’ll serve it

Spread the plain mayo on an egg sandwich or stir a spoonful into a crunchy cabbage slaw. For a dipping sauce, fold in chopped dill and cracked pepper. For a sandwich spread, try a little Dijon or finely grated lemon zest. Start with a small portion of finished mayo when testing a flavor so you can adjust it before seasoning the whole jar.

Keep homemade mayonnaise cold

Use only pasteurized eggs for this uncooked recipe. Lemon juice adds flavor and acidity, and the FDA still recommends pasteurized eggs for uncooked preparations. Refrigerate promptly at 40°F (4°C) or colder in a clean, covered container. Make a small batch for the meal, then bring out only the portion you plan to serve.

Sources and related guides

FDA guidance on uncooked eggs · Rockefeller University’s mayonnaise emulsion demonstration · J. Kenji López-Alt’s immersion blender method

On Wondelique, see how long to boil eggs and how to make croutons.