Skip to Content

Whole Egg Mayonnaise Recipe (Immersion Blender Mayo)

Sharing is caring!

Amazing whole egg mayonnaise made with an immersion blender in less than 3 minutes. You will never buy mayo again!

close up of a bowl with homemade mayonnaise sprinkled with chives

This 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!

Making immersion blender mayonnaise using a whole egg and just a few other ingredients is the tastiest, fastest, and easiest way of making mayo. Usually, homemade mayo is made using only the egg yolks and involves a lot of patient stirring, adding the oil in a thin stream, and hoping that the mixture emulsifies. Another issue with using the traditional method is that the egg mixture might break.

This never happens when making this whole egg mayonnaise with the stick blender. First of all, you get to use the egg white as well (no waste), the whole procedure takes a couple of minutes, and the best part is that the mixture never breaks.

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.

Expert tips

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.
whole egg mayo made with an immersion blender

Recipe ingredients

Fresh eggs:

  • I am not concerned about using a raw egg for making mayonnaise, but if you are, use pasteurized eggs to avoid the risk of contamination with salmonella. You can find them in the egg section of the grocery store.
  • They have been pasteurized to 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 keeps the stick blender mayo stable, helping it emulsify without breaking.

Other ingredients: a squeeze of lemon juice to brighten up the flavor, a pinch of salt, and black pepper.

Step-by-step instructions

  • Add all the ingredients to the jar.
  • 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.
  • 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 whole egg mayonnaise.
  • Adjust the taste with more salt, if necessary, and add other flavoring ingredients, if desired.
jar with oil and egg and an immersion blender
showing how mayonnaise made with an immersion blender emulsifies

Flavoring the mayonnaise

Lemon:

  • Add 1 tablespoon, runny honey, 1 tablespoon grainy mustard, the juice, and zest of ½ small lemon, and 1 teaspoon 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 also makes for a great dip.

Mustard:

  • Add 1 tablespoon 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.
  • You can add one grated garlic clove or ½ small and very finely chopped red onion.
  • 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 is a lower-fat mayo, 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.

Recipe FAQ

How to fix broken 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.
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 start adding the remaining broken mayo, 1 or 2 tablespoons at a time, until the mixture is thick and glossy again.

How long to keep homemade mayonnaise?

If stored correctly in the refrigerator, the whole egg mayonnaise will keep for 6-7 days.
You can’t keep homemade mayo as long as you keep the bought one; the homemade doesn’t contain any acids and preservatives that help prolong its life.
 

whole egg mayonnaise recipe made with a blender

Recipes using fresh mayonnaise

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
whole egg mayonnaise recipe made with a blender.

Whole Egg Mayonnaise Recipe (Immersion Blender Mayo)

Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.
4.72 from 7 votes
Print Pin Share Grow Rate
Course: Dips, Sauces and Dressings
Cuisine: American
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 1 cup
Calories: 2104kcal
Author: Adina

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
  • 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.
  • 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

  1. This recipe is only suitable for an immersion blender. If you want to make mayo in another blender, there are other rules to follow.
  2. 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.
  3. If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
  4. Regular olive oil has too strong a flavor and is not suitable for making mayonnaise. If you want to use olive oil, choose a lightly flavored one or mix it 1:1 with a neutral-tasting oil.

Nutrition

Serving: 1cup (whole recipe) | Calories: 2104kcal | Carbohydrates: 1g | Protein: 6g | Fat: 234g | Saturated Fat: 19g | Polyunsaturated Fat: 205g | Trans Fat: 6g | Cholesterol: 186mg | Sodium: 691mg
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

Sharing is caring!

Recipe Rating




Stefan

Friday 1st of July 2022

Oh yeah! I made it in a glass bowl, I guess the failures are possibly wrong technique and I also make Caesar salad dressing the same way. The egg, mustard and vinegar/lime should be at the bottom then gently pour the oil. Put the immersion blender at the bottom of the vessel and start on full speed, gradually lift up and rotate around the bowl until fully mixed, taste and adjust your seasoning.

Stefan

Friday 1st of July 2022

I just made this, so much less mess than using a blender. I used white vinegar and it definitely needs more than stated, probably at least 1.5 times. I also pasteurized my eggs as we can't buy pasteurized eggs here. I also added about a teaspoon of sugar and double the amount of mustard (I used Dijon).

Tastes very good right now, but I did add two table spoons of whey as a preservative (I made double the quantity (my method above is for the single quantity as in the original recipe). The whey needs a few hours to ferment as I can definitely taste it, this should keep for upto two months in a fridge.

Adina

Sunday 3rd of July 2022

Thank you for the feedback, Stefan.

Linda

Saturday 26th of March 2022

I've used this recipe several times and is one of my favorites. However, It doesn't work every once and awhile though I usually get it to work in the end. I usually add a little extra lemon juice, vinegar, or salt but today I just let it sit for about a half hour before blending again. It came out perfect. I have started using MCT oil for the neutral taste and that also works great. Thank you for this great, simple recipe!

Adina

Saturday 26th of March 2022

Thank you, Linda.

Mark

Wednesday 23rd of March 2022

I have used this recipe twice and it works perfectly well. I made it as per the recipe above (plain mayo)

Tried a few recipes online but preffer this one and it makes a nice creamy mayo.

I put all the ingredients in a container and blend with my immersion blender and in less than a minute I have perfect mayo

Thanks Mark M. London, UK

Adina

Wednesday 23rd of March 2022

Hi Mark, thank you for the feeback!

Patricia

Friday 24th of December 2021

I love this mayonnaise, and am astounded at how simple it is. I have made it three times now, and in fact, don't expect to buy commercial mayo again. Thank you for this.

Adina

Friday 24th of December 2021

I am so happy to hear it, Patricia. Thank you for the feedback!