Amazing whole egg mayonnaise made with an immersion blender in less than 3 minutes. You will never buy mayo again!
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.
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.
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 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.
- 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
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 add the remaining broken mayo, 1 or 2 tablespoons at a time, until the mixture is thick and glossy again.
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; it doesn't contain any acids and preservatives that help prolong its life.
Recipes using fresh mayonnaise
Whole Egg Mayonnaise Recipe (Immersion Blender Mayo)
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.
- 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, there are other rules to follow.
- 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.
- If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
- 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.
Ben says
When do you add the oil, before or after the egg?
Adina says
Hi Ben. After.
Cat says
This does not work!
I tried twice, followed the instructions to the letter, warmed up the egg+mustard combo the 2nd time (it helps with my regular recipe) to no avail.
I wasted 2 eggs, mustard and 2 cups of oil and I still don't have mayo.
Don't waste your time, and your ingredients.
Adina says
It works. For me every time and for thousands other people, I am not the first to have published this. Why would you warm up anything? I never said you should. Eggs and oil should have room temperature, like always when making mayo.
Sharon says
Immersion blender has to be at the bottom before it is started and kept there for a while before raising it a bit
Cat says
Since it didn't work the first time, I thought maybe my low room temperature could be the cause, so I put the bottom of the jar in a warm water bowl for a few minutes so it would be closer to what's considered room temperature.
It still didn't work and I ended up both times with a liquid mixture that has nothing to do wiith mayo, aka wasted ingredients.
Adina says
I really can't say what went wrong, Cat. I can only say that it works for me every single time, it is the easiest, fastest way of making mayo that I know.
Denise says
@Cat,
I had the same issue... I was looking at the measurments in comparison to the photos I think there might be too much oil...
Adina says
I never had issues with this, I make mayonnaise at least every two months or so and never change a thing, except for adding garlic or something else from time to time. Maybe your eggs are smaller, you could try using a little less oil, maybe like 200 ml first.
Valdis says
Terrible, first maybe give right amount of ingredients you can see in a video what a difference if you put one egg and in a video but yes it’s more important to sell blender.
Adina says
I don't sell any blender. The amounts are right. This recipe is fool-proof, the only thing that will mess it up is not following the instructions and using a jar of the wrong size. It should be just large enough to fit the head of the blender so that all the ingredients make contact with the blade. Did you take that into account? I've mentioned it several times in the post.
Bet says
THANK YOU! This works PERFECTLY! Not sure what the others are doing wrong, most likely the jar is too big or they are moving the blender before the egg has a chance to emulsify. I was making blender mayonnaise before I found your great recipe - which meant there was a lot of cleanup and I lost some of the yummy mayo where I couldn't get it out of the blender jar. This is a vast improvement. Just be careful not to move the stick blender up and down until the egg has emulsified!
Adina says
Thank you, Bet, for letting me know that it worked for you. I've been making this for years and could not understand why it's not working for the others, it's so easy. I've made some research as well and I can only assume that people might indeed use a jar that is too large.
Erik Reynolds says
@Adina, I am a professional chef, I can almost guarantee the people having issues with this are using a container that is to large or a blender that is to weak. I make gallons and gallons of aioli every year and I know this recipe is fool proof. Thanks for sharing.
Adina says
Thank you so much, Erik, that's great to hear.
Erik Reynolds says
@Adina, also you should specify Dijon mustard. People may be using yellow mustard.
Adina says
I will. Thank you.
Bet says
I just noticed that you have 1 tsp acid (vinegar/lemon juice) and I use 1.5 tsp. Maybe that was the problem with other's attempts 🙂
Chris says
So easy. I couldn't get it to work at first, I only used 180mL oil (oops) and the egg was straight from the fridge. Immersion blender was set to mid speed, so I lowered the speed and added another 70mL oil, then it worked. Thanks!
Adina says
Hi Chris, I am so glad it worked. Thank you for the feedback.
Sandra Rapp says
It isn't clear to me, when making other flavored mayo suggestions, if those ingredients are added initially, or stirred in after the mayo is made. Which, or does it make a difference?
Adina says
Hi Sandra. Add flavoring ingredients into the finished mayonnaise.
Kathy says
For heaven's sake people. this is an easy recipe. For me, I use two whole eggs. Room temp please. i add a bit of sugar and use white pepper, cause I have it. It may be the egg temp that is creating the problem. I ALSO use a wide mouth pint mason jar. The recipe will fit perfectly in this as will most immersion blenders. Take your time and think it through. Then the mason jar gets wiped off , capped, and in the fridge. The only cleanup is the immersion blender.
I haven't had store bought mayo in many years. Then, you can take the mayo and make a fun special sauce (in another jar) by adding maybe ketchup and some sweet relish, and worcestershire sauce. I make ALL my condiments. You can do it too. My chickens provide the eggs, so they are fresh. Do your best.
Adina says
Thank you, Kathy! 🙂
Patricia Goodson says
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!
Adina says
Thank you for the feedback, Patricia. I love this recipe too.
Patricia says
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 says
I am so happy to hear it, Patricia. Thank you for the feedback!
Mark says
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 says
Hi Mark, thank you for the feeback!
Linda says
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 says
Thank you, Linda.
Stefan says
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 says
Thank you for the feedback, Stefan.
Stefan says
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.
Sarah says
What is medium mustard?
Adina says
Not sweet and not hot. Plain, or if a little spicy, not too much so.
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.
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.
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.