This amazing immersion blender whole egg mayonnaise is ready in less than 3 minutes. You will never buy mayo again!
This immersion blender whole egg mayonnaise recipe is the best mayonnaise recipe ever. It tastes fantastic, is cheap, has no chemicals, and is made in less than three minutes. All you need is an immersion blender and a suitable jar!
Traditional homemade mayo involves patient stirring, adding the oil in a thin stream, and hoping that the mixture emulsifies. Not if you use this method! Using an immersion blender with a whole egg is the tastiest, fastest, and easiest way to make mayo.
Featured comment:
Patricia: This is flat-out amazing. Thank you. I’ve never had mayo as delicious as this. I used sunflower oil and feel it worked well. Absurdly easy too!
Reasons to make this whole egg mayonnaise
Super fast: The procedure takes a couple of minutes; just put all the ingredients in the jar and blend for about 30 seconds.
No waste: You will use the whole egg to make the mayo, not just the yolk.
The mayo never separates: Another issue with the traditional method is that the egg mixture might separate. This never happens when making this whole egg mayonnaise with the stick blender.
Versatile: You can flavor this delicious, thick mayonnaise to your liking, and there are so many different recipes that are just better when made with homemade mayo. Like this Romanian Bouef Salad, I grew up with, or Purple Cabbage and Carrot Slaw.
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What do you need to know
Most important tip: A few readers reported that the immersion blender mayonnaise doesn’t come together when blending. I’ve made this recipe what feels like a million times, and it never failed. The only thing that leads to failure is using a wrong-sized jar.
You need a jar that fits the blender’s head tightly. The best one to use is the one that comes with the blender. If you don’t have that, make sure that the one you use is not too large or wide; the blender's head should fit in the jar tightly. The egg and mustard must be in contact with the stick’s blades before you turn it on.
Type of blender: This recipe is only suitable for an immersion blender. If you want to make mayo in another blender, there are other rules to follow.
Speed: The immersion blender should work at high speed from the beginning.
The ingredients should be at room temperature.
Don't add too much salt initially; taste the mayonnaise once it is finished and add more accordingly.
Recipe ingredients
Fresh eggs: If you are concerned about using a raw egg to make mayonnaise, use pasteurized eggs to avoid the risk of contamination with salmonella. You can find them in the egg section of the grocery store. Pasteurized eggs reduce the risk of food poisoning in dishes like mayonnaise or tiramisu, which rely on raw eggs.
Oil: Neutral-tasting vegetable oil, like canola oil, avocado oil, and grape seed.
- Light olive oil might be an option for a change, but (for me) only in small amounts and always combined with a neutral-tasting oil.
- If you use olive oil, use a lightly flavored sort. Otherwise, the olive oil taste will be too overpowering, sometimes even bitter.
Mustard: It adds flavor and supports the emulsifying process.
Other ingredients include a squeeze of lemon juice to brighten the flavor, a pinch of salt, and black pepper.
See the recipe card for full information on ingredients and quantities.
How to make mayo with an immersion blender?
- Step #1: Use a jar that fits the head of the blender tightly, not too large or wide.
- Step #2: Place all the ingredients in the jar.
- Step #3: Place the immersion blender in the jar; it should sit on the bottom of the jar. Turn it on, keep it fixed there, and count to 10. The mayo should start to emulsify.
- Step #4: Slowly start moving the blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, give it 5 more seconds or so.
- Remove the immersion blender from the jar and stir the mayo. If necessary, adjust the taste with more salt, and if desired, add other flavoring ingredients.
How to fix curdled mayonnaise?
It never happened when using this immersion blender method, but just in case, it does.
Add 2-3 teaspoons of boiling water and blend again.
Or place 2-3 tablespoons of the broken mayonnaise in a clean bowl; add an egg yolk, ½ teaspoon mustard, and a few drops of lemon juice. Stir well and only in one direction with a wooden spoon. Once the mayo looks OK again, slowly add the remaining broken mayo, 1 or 2 tablespoons at a time, until the mixture is thick and glossy again.
Flavoring the whole egg mayonnaise
Lemon: Add 1 tablespoon of runny honey, 1 tablespoon of grainy mustard, the juice and zest of ½ small lemon, and 1 teaspoon of white wine vinegar. Adjust the taste with more honey or vinegar or more lemon for a tangier mayo. Lime can be used instead. Serve with crispy asparagus puff pastry, for instance.
Garlic: Add grated garlic (2 cloves or more), salt, and pepper to taste. Use for eggplant salad or as a dip for raw or steamed vegetables. Adding mashed, roasted garlic to the mayo makes for a great dip.
Mustard: Add 1 tablespoon of Dijon mustard, salt, and pepper to taste. And some herbs, like parsley or dill. Serve with fish or make potato salad.
Herbs: Add a small bunch of finely chopped herbs, like parsley, chives, or dill, and salt and pepper to taste. Add one grated garlic clove or ½ small and finely chopped red onion. This version is great as a dip or for poached fish or chicken.
- Tarragon mayo: 2-3 tablespoons finely chopped, fresh tarragon.
Yogurt: Mix the mayonnaise with creamy, low-fat Greek-style yogurt, salt, and pepper. Add grated garlic, if desired. This lower-fat mayo is excellent for salad dressing or as a dip.
Horseradish: Add 1 to 2 tablespoons of prepared horseradish, salt, and pepper to taste. The horseradish whole egg mayonnaise is perfect for serving with roasted vegetables (especially beetroot) or making sandwiches.
Storage
If stored correctly in the refrigerator, the immersion blender whole egg mayonnaise will keep for 6-7 days.
You can’t keep homemade mayo as long as you keep the bought one; it contains no acids and preservatives that help prolong its life.
Immersion Blender Whole Egg Mayonnaise
Equipment
- 1 Immersion blender Note 1
- 1 Jar Note 2 (very important!)
Ingredients
- 1 whole egg large, room temperature Note 3
- ½ teaspoon medium mustard Dijon
- 1 teaspoon lemon juice
- fine sea salt and pepper
- 1 cup neutral-tasting vegetable oil canola, avocado oil, grape seed room temperature, 8.5 fl.oz/ 250 ml, Note 4
Instructions
- Add egg, mustard, lemon juice, salt, pepper, and oil to the jar.1 whole egg + ½ teaspoon medium mustard + 1 teaspoon lemon juice + fine sea salt and pepper + 1 cup neutral-tasting vegetable oil
- Place the immersion blender in the container; it should sit on the bottom of the jar.
- Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify. Slowly, begin moving the immersion blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so.
- Remove the immersion blender from the jar and stir the mayo.
- Flavor: Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste), and add other ingredients, if desired (See blog post for suggestions).
Notes
- This recipe is only suitable for an immersion blender. If you want to make mayo in another blender, you must follow other rules.
- The size of the jar matters! You need a jar that fits the blender’s head tightly. The best one to use is the one that comes with the blender. If you don’t have that, make sure that the one you use is not too large or wide; the blender's head should fit in the jar tightly.
- Eggs: If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
- Oil: Regular olive oil has a too-strong flavor and is not suitable for making mayonnaise. If you want olive oil, choose a lightly flavored one or mix it 1:1 with a neutral-tasting oil.
Lau says
How did I fail? My immersion blender just arrived in the mail this morning. I made it exactly to the recipe and my mayonnaise is super runny and thin. It’s well mixed but just watery (I didn’t add water). Any idea how to fix it? My oil was 3/4 c coconut oil and 1/4 c organic olive oil.
Adina says
Hi Lau. It was the coconut oil, that doesn't work for mayo, it doesn't emulsify. If you use the right-size container and regular oil, it will work.
Troy says
Second time making this. I used a combination of 3/4 cup grape seed oil and 1/4 cup EVOO. I also increased the lemon juice to 2 tsp just to match my tastes.
Like others have said, so long as the mixing container is slightly larger than the immersion blender head, this has no choice but to come together.
Deb says
I have only ever made mayo twice and both times it was this method,the first time I made it was a receptor from someone different but the method was the same. When I started my egg was not at room temp and I used yellow mustard also strait out of the fridge. I also started with a tablespoon of lemon juice. Both times it turned out perfect. Truely a fool-proof method. The container size is the key if it's too large it will fail
Adina says
I am so glad to hear it. Yes, the size of the container is crucial.
Ruth says
Just follow the instructions! I tried other recipes, thinking I could use more egg and less oil and they never worked. Finally just followed the instructions and measurements properly and this worked for me, first attempt. Very delicious. After emulsion success, I added some more lime juice, garlic and mustard. I lik my mago tangy. Then I made a huge potato salad with it. Husband loved it.
Adina says
That sounds great, Ruth. I am so happy you and your husband liked it. I rarely buy any mayo since it's so easy to make.
Linda G says
I made this twice and the first time it was very good, tho it's been awhile. The second time it came out tangy, a little bitter, probably because I used EVOO as my canola oil smelled old.
Do you think it would help add another egg and should I add it to just half the finished mayo, then add the rest of the mayo?
Adina says
Hi Linda. I don't think it would work to just add another egg, it will probably not emulsify properly anymore. Better to start fresh with another oil, Evoo or olive oil are too dominant for making mayonnaise.
Sarah says
What is medium mustard?
Adina says
Not sweet and not hot. Plain, or if a little spicy, not too much so.