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.
Table of contents
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.
- 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.
- 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.
- 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
- 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.
- 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.
- Add 1 tablespoon Dijon mustard, salt, and pepper to taste. And some herbs, like parsley or dill.
- Serve with fish or make potato salad.
- 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.
- 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.
- 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.
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.
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.
Recipes using fresh mayonnaise
Whole Egg Mayonnaise Recipe (Immersion Blender Mayo)
- 1 Immersion blender Note 1
- 1 Jar Note 2 (very important!)
- 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
- 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).
- 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.