Last Updated on 14/04/2020 by Adina
Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.
Immersion Blender Mayonnaise with Whole Eggs
This whole egg mayonnaise recipe is the best mayonnaise recipe ever. Not only it tastes amazing, it is cheap and has no chemicals in it, but it is literally made in less than three minutes. All you need is an immersion blender and a jar!
Mayonnaise was always my “thing”. I’ve always thought there are two kinds of people: mayo and ketchup people. Those who like mayo usually never go for ketchup and the other way around. Same with my kids, one always has the fries with mayo, the other one with ketchup.
For me is always mayonnaise. I don’t have it often, but when I do, it has to be the real thing. Bought mayonnaise is fine for a sandwich or in small quantities, but if you want to make something where the mayonnaise plays an important role, you have to go for the real thing.
I remember making mayonnaise when I was growing up. My grandma was not keen on making mayo because it was always a tedious, long process and the chances of the mayonnaise breaking were always high.
And she would always say that you are only allowed to use egg yolks, to stir in one direction, always use a wooden spoon and go as slowly as possible. Slowly pouring in the oil and stirring, stirring, stirring in one direction until the bowl was full of glossy and delicious mayonnaise.
Those days are gone, now I make the mayonnaise in less than three minutes, using a whole egg and not having to stir one bit.
Raw eggs in mayonnaise
- If you are concerned about raw eggs and salmonella, do use pasteurized eggs.
- They have been pasteurized in order to reduce the risk of food poisoning in dishes like mayonnaise or tiramisu, for instance, which rely on the use of raw eggs.
- Pasteurized come in two forms: as liquid egg products or as eggs pasteurized in the shell.
- Do use the egg pasteurized in their shell for making this whole egg mayonnaise recipe.
- I always use neutral-tasting vegetable oil, like canola.
- 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 mild-tasting sort, otherwise, the olive oil taste will be too domineering, sometimes even bitter.
- Medium mustard
- Lemon juice
- Fine sea salt and pepper
How to make mayonnaise with an immersion blender?
- Place the whole egg, mustard, lemon juice, salt and pepper to the jar that came with the immersion blender, another tall jar or tall measuring jug.
- The jar should be rather tall and not very wide, just wide enough to allow the head of the immersion blender to fit in tightly.
- 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.
- Very slowly, start moving the blender up and down counting to 10-15 again, it should not take much longer than that.
- The mayonnaise will be now fully emulsified, thick and glossy. If it is not yet, blend slowly for another 5 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 ingredients, if desired.
- 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 is very important, if not using the immersion blender’s jar, make sure that the one you use is not too wide, the blender’s head should fit in the jar tightly.
- Don’t add too much salt at the beginning, taste the mayonnaise once it is finished, and add more accordingly.
- Use neutral-tasting vegetable oil for mayonnaise.
Most of the time, I use the mayo just as it is. Pure mayonnaise made with just a hint of mustard and lemon. Actually, I add those because my grandma always said that they both help against the mayo breaking.
This immersion blender mayo will not break whatever you do, but I still use the extra ingredients out of habit and because I like the slight flavor they add.
- 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, salt, and pepper to taste.
- I usually add at least 2 garlic cloves, sometimes more.
- Use for eggplant salad or as a dip for raw or steamed vegetables, for instance.
- Adding mashed, roasted garlic to the mayo makes for a great dip as well.
- Add 1 tablespoon Dijon mustard, salt, and pepper to taste.
- And some herbs, like parsley or dill.
- Serve with fish, for instance.
- Add a small bunch of finely chopped herbs, like parsley, chives or dill.
- Tarragon mayo: 2-3 tablespoons finely chopped, fresh tarragon.
- You can add one grated garlic clove or ½ small and very finely chopped red onion.
- Salt and pepper to taste.
- Great as a dip or for poached fish or chicken.
- Mix the mayonnaise with creamy, low-fat Greek-style yogurt, salt, and pepper.
- Add grated garlic, if desired.
- A lower-fat mayonnaise, that can be served as a dip or for making salads.
- Add 1 to 2 tablespoons prepared horseradish.
- Salt and pepper to taste.
- Great with roasted vegetables (especially beetroot) or for sandwiches.
How long to keep homemade mayonnaise?
- You cannot keep homemade mayo as long as you would keep the bought one, the homemade doesn’t contain any acids and preservatives that help prolong its life.
- Only make small amounts of mayonnaise (should not be a problem as the whole process takes only three minutes, so you can make it as often as you want).
- Always keep refrigerated.
- If properly stored in the refrigerator, the mayo will keep for 6-7 days.
What to do with it?
- 1 whole egg, large (See note)
- ½ teaspoon medium mustard
- 1 teaspoon lemon juice
- fine sea salt and pepper
- 250 ml/ 8.5 fl.oz/ 1 cup neutral-tasting vegetable oil (for instance, canola)
- Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, wide enough to fit the head of the blender tightly.
- Add the mustard, lemon juice, salt, pepper and oil
- 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.
- Very slowly, start moving the immersion blender up and down counting to 10-15 again, it should not take much longer than that.
- The mayonnaise will be now 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.
- Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste) and add other ingredients, if desired.
If you are worried about raw eggs and food poisoning with salmonella, use pasteurized (or irradiated) eggs.
Nutrition Information:Yield: 1 Serving Size: 1 cup (whole recipe)
Amount Per Serving: Calories: 2104Total Fat: 234gSaturated Fat: 19gTrans Fat: 6gUnsaturated Fat: 205gCholesterol: 186mgSodium: 691mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
Nutrition information isn’t always accurate.