Creamy Mayonnaise, quick and ready in seconds
Have you ever wanted to make homemade mayonnaise but were afraid it might split?
It happened to me many times… until I discovered this immersion blender method. Just a few ingredients, no stress, and a creamy, perfect result every time. It’s one of those simple recipes that instantly becomes a staple in your kitchen.
Let’s see how to make perfect mayonnaise with an immersion blender.
Perfect immersion blender mayonnaise
A quick and foolproof homemade mayonnaise made with an immersion blender. Creamy, smooth and ready in seconds with simple ingredients.
Ingredients
- Whole egg (room temperature) 1
- Vegetable oil 200 ml
- Lemon juice 1 tablespoon
- Salt to taste
Tools
- Immersion blender
- Tall container
Instructions
- Add the whole egg, vegetable oil, lemon juice and salt into a tall container.
- Place the immersion blender at the bottom without moving it.
- Blend at maximum speed keeping it still for a few seconds.
- Once the mixture starts to thicken from the bottom, slowly lift the blender.
- Continue blending until smooth, thick and creamy.
- Taste and adjust salt or lemon juice as needed.
Nutritional values (per serving)
185 kcal
20 g
0 g
2 g
0 g
0 g
120 mg
Chef’s Tips
The importance of temperature
One of the most underestimated details is the temperature of the ingredients. If the egg is cold and the oil is at room temperature, the emulsion may fail or become unstable. When everything is at the same temperature, the mayonnaise forms quickly and smoothly, giving you a perfect, creamy texture every time.
Choosing the right oil
The flavor of your mayonnaise depends heavily on the oil you use. A neutral vegetable oil like sunflower or canola will give you a balanced, delicate taste. If you prefer a stronger flavor, you can add a small amount of extra virgin olive oil, but be careful not to overpower the sauce.
Mastering the immersion blender technique
The real secret is patience at the beginning. Keep the blender firmly at the bottom and don’t move it right away. Let the emulsion start forming from the base, then slowly lift the blender. This gradual movement allows the oil and egg to bind perfectly, creating a thick and stable mayonnaise.
Adjusting consistency and flavor
If your mayonnaise is too thick, you can loosen it with a teaspoon of water or lemon juice. If it’s too mild, add a pinch of salt or a touch more acid. Taste and adjust gradually—this is what turns a good mayonnaise into a great one.
Fixing a broken mayonnaise
Even experienced cooks sometimes face a split mayonnaise. Don’t worry—start fresh with a teaspoon of water
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