Whole Egg Mayonnaise Recipe (Immersion Blender Mayo)

4.75 from 12 votes

Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.

Prep Time3

Total Time3

Course: Dips, Sauces and Dressings

Cuisine: American

Servings: cup

Calories: 2104kcal

Author: Adina

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

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.