Side-angle shot of Homemade Mayo getting spooned out of a glass jar
Jump to Recipe

If you’ve ever tried to make mayo at home, you might know that it can be finicky and time-consuming. But using your immersion blender (this is the one I have and use to make mayo weekly) takes out ALL the guesswork and ALL the time. You can literally go from no mayo to homemade immersion blender mayo in less than two minutes, just by pushing a button.

After you read this post, you’ll never (EVER!) need to buy mayo again. No more shelling out $9 for a little jar of the high-end organic mayos that you use up in one sandwich-making session. You will have the knowledge to make your own homemade mayo in less time than it takes to pull off those annoying safety seals on the jars of the store-bought mayonnaise.

Side-by-side shot of making mayo and finished Homemade Mayo

What ingredients do I need to make this homemade mayonnaise recipe?

Mayo is an incredibly simple combination of ingredients: just egg, oil, vinegar, mustard, and salt. You can really play with whatever flavors you like, but my perfect mayo is made from avocado oil (it’s light in flavor, non-GMO, and not über-processed like some of the other vegetable oils), Dijon mustard, and apple cider vinegar. I find that this combo makes a homemade mayo with a very similar flavor to that of high-end store-bought mayos.

Protip: Food safety.

Concerned about the safety of using raw egg in your homemade mayonnaise? Many grocery stores sell pasteurized eggs nowadays, which should put your salmonella fears to rest!

How do you make immersion blender mayo?

The process here couldn’t be simpler:

  1. Put all the ingredients in a jar.
  2. Put your immersion blender in and hold it on the bottom of the jar.
  3. Turn it on low.
  4. Once you start to see the mixture looking white, opaque, and generally more mayo-like, you can raise the blender to mix in the remainder of the oil.

Then you just slap a lid on the jar you used, store in the fridge, and enjoy! It’s flavorful, thick, creamy, and perfect for putting on your sandwiches. The whole process takes 47 seconds (we actually timed it).

Side-angle shot of Homemade Mayo in a glass jar

Why is this easier than making homemade mayo another way?

No slowly dripping in oil to get an emulsion. No need to ensure you have the perfect temperature eggs. You honestly don’t even have to be perfectly accurate with measurements with this recipe (I tend to eyeball it). The immersion blender makes perfect, easy homemade mayo every single time.

Overhead shot of ingredients for Homemade Mayo - oil, egg, vinegar, mustard, salt
Spoon full of Homemade Mayo on a grey background

Can I use olive oil instead of avocado oil?

You can, but I’d recommend you use a very, very light flavored olive oil. Olive oil has a strong, almost bitter flavor, and it’s really intensified by the emulsification process of making mayo. Olive oil mayo is not my favorite. But this avocado oil mayo? It is.

Why is my immersion blender mayonnaise too runny?

Thin or runny mayonnaise is a sure sign that the ingredients didn’t emulsify, or mix, properly. Here’s what to do:

  1. Set the mayo aside (at room temperature!) for 10-20 minutes. This will let the ingredients separate so you can try again.
  2. Try again. Make sure the immersion blender is touching the bottom of the jar, and that the mayo is thickening and becoming opaque before you start pulling the blender up.
  3. Raise the immersion blender slowly—the oil needs time to be incorporated into the other ingredients! 

Still having problems? Try adding another egg yolk and blending it in.


Side-angle shot of Homemade Mayo getting spooned out of a glass jar

Immersion Blender Homemade Mayo

Yield: 1 cup
Prep Time: 2 minutes
Total Time: 2 minutes

An immersion blender makes perfect, easy Homemade Mayo every single time. The best part? It only takes two minutes!

Ingredients

  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 cup avocado oil

Instructions

  1. Add all ingredients in the order listed into a wide-mouth pint Mason jar (or any other jar wide enough to fit an immersion blender).
  2. While the immersion blender is off, place the blade all the way on the bottom of the jar. Turn the immersion blender on low, and let sit on the bottom of the jar for about 30 seconds. Do not move the blender!
  3. When the liquid at the bottom of the jar starts to look white, opaque and mayo-like, slowly raise the blender through the rest of the oil. The mixture will continue to thicken up as you pull the blender up.
  4. Once you have reached the top and all the oil has been blended in, turn off the blender and you’re done! Season more to taste, if desired, and store in the fridge in the jar you used to blend it.

Notes

  • Feel free to experiment with the mustards, vinegars, and oils you use in your mayo until you find the perfect combo for your family. This is our favorite as it most closely resembles the avocado oil mayos that you get from the grocery store.

Nutrition Information:
Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 125Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 12mgSodium: 79mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

© Cassie Johnston
Cuisine: American / Category: Sauces & Seasonings

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

Leave a Reply

Your email address will not be published. Required fields are marked *

32 Comments

  1. Hmm, I followed the instruction exactly and as well found that it wouldn’t emulsify. I wonder if not all immersion blenders are made equal? Perhaps some aren’t quite as good at whipping this up. Not sure why, but this just did not work for me, even doing exactly what it says.

    Reply

    1. Oh no! I’m so sorry it wouldn’t emulsify for you, Brianna! It’s possible that it could be the immersion blender. What sort of jar did you blend it in? Was it just wide enough for the blender you used, or was it bigger? Did you use the exact measure of ingredients? Sometimes too much oil can alter the ability to emulsify fully. Did it ever start to emulsify while the blender was held at the bottom of the jar, or was it always liquid? If it did start to emulsify, did it not come together once you started lifting the immersion blender? The more info you can give me, the easier it will be to troubleshoot. I’m happy to help!

      Reply

  2. That’s the best homemade mayo in a jar I’ve made yet! It has so much more flavour than the others I’ve made. Thanks so much!

    Reply

    1. Oh no! I’m sorry to hear you had trouble with the recipe, Abby! If you tell me a bit more about what happened, I’d be happy to help you troubleshoot.

      Reply

    2. Then you didn’t do it right. I’ve tried this before with mixed results. I followed these simple instructions and it worked flawlessly for me. I think the key is letting the blender stay at the bottom for the full thirty seconds and then SLOWLY pull the blunder up while hold the jar. Follow these instructions exactly and you will not be disappointed…

      Reply

    3. I have been making my own mayo for about a year now… I always make it in my food processor and ingredient by ingredient.. when doing it this way the trick is to pour the oil slowly in the egg and other ingredients, which can give a sore arm if making a big batch.. I have seen this method and thought it would be easier on my arm instead of the slow pour.. it did not work for me, it did not imulsify into mayo but that’s all good I don’t look at it as anything but a learning curve, and I figured the liquid could always be turned into a vinegrette dressing..

      Reply

  4. I’m so glad I remembered this recipe existed this morning! It’s the first time I’ve ever made my own mayo and it was so easy!

    Definitely will be continuing to make it moving forward.

    Just one question, how long would you say it’s good for?

    Reply

    1. Yay! We’re so glad you remembered, too! Thanks so much for your feedback, Brooke. Homemade mayo is generally good for as long as your eggs would have been good!

      Reply