A creamy, stable, foolproof mayonnaise made in under 60 seconds with an immersion blender — this emulsified wonder requires just four ingredients, no gradual oil-drizzling, and delivers a rich, velvety, perfectly balanced result that puts any store-bought jar to shame.
| Amount | Ingredient |
|---|---|
| 1 large | whole egg, at room temperature |
| 200 ml (about ¾ cup plus 2 tbsp) | vegetable oil (sunflower or peanut oil preferred) |
| 10 ml (2 tsp) | fresh lemon juice or white wine vinegar |
| 3 g (¾ tsp) | kosher salt |
| 1 tsp (5 g) | Dijon mustard (optional, but recommended) |
Homemade mayonnaise is one of those things that seems intimidating until you try it — and then you wonder why you ever bought the jarred stuff. This immersion blender method is the ultimate shortcut: you simply pile all the ingredients into a tall container, plunge the blender to the bottom, and let physics do the work. In seconds, the oil and egg transform into a thick, glossy, golden emulsion that's stable, luscious, and infinitely more flavorful than anything from a shelf. The secret is starting the blender at the very bottom, where the yolk, acid, and oil sit in a concentrated layer — the blender head creates an instant emulsion that pulls the rest of the oil into its wake as you slowly lift. No pouring in a thin stream, no whisking until your arm aches. Just perfect mayonnaise, every time.
Ingredient notes: Room-temperature eggs are critical — a cold egg will slow the emulsion and can cause it to break. Use a neutral-flavored oil like sunflower, peanut, or light olive oil. Extra-virgin olive oil works but produces a much stronger, grassier flavor (reserve it for Mediterranean-style mayonnaise). The mustard is optional but helps stabilize the emulsion and adds a subtle savory sharpness.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Using a cold egg | The fat molecules won't emulsify properly with the water-based egg yolk, resulting in a thin, broken sauce | Let egg come to room temperature (30 min on counter or 5 min in warm water) |
| Lifting the blender too quickly | Unemulsified oil is pulled into the mixture, breaking the emulsion | Lift the blender slowly and steadily — aim for 15 seconds from bottom to top |
| Using the wrong container | A wide container prevents the blender from creating the suction needed to start the emulsion | Use the tall, narrow beaker that came with your immersion blender, or a wide-mouth pint jar |
| Adding oil too gradually (ironically) | This is the classic whisking method — with the immersion blender method, adding all the oil at once is correct | Pour ALL oil on top before blending; do NOT drizzle |
| Using extra-virgin olive oil alone | The strong, peppery flavor can be overwhelming and the mayonnaise may taste bitter | Use a neutral oil (sunflower, peanut, or light olive oil) and add EVOO for flavor only if desired |
| Over-blending | Excessive blending incorporates too much air and can cause the mayonnaise to thin out or break | Stop as soon as the mixture is thick and creamy — about 25-30 seconds total |
| Not scraping the sides | Pockets of unincorporated oil sit at the sides and can destabilize the whole batch | Scrape the sides with a rubber spatula at the end and stir briefly to incorporate |
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight jar or container for up to 1 week. The mayonnaise will thicken slightly as it chills. Stir before each use. |
| Freezer | Not recommended — the emulsion breaks completely upon thawing, resulting in a watery, separated mess. |
| Reheating | Do not heat — mayonnaise is a cold emulsion. If it has been refrigerated, let it sit at room temperature for 10 minutes before using for easier spreading. |
Homemade mayonnaise is a supporting player; its wine pairings follow the dishes it accompanies:
| Per Serving (about 2 tablespoons) | |
|---|---|
| Calories | 184 |
| Protein | 1 g |
| Fat | 20 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
Nutrition values are approximate and based on sunflower oil and a single large egg. Actual values will vary based on oil type and optional additions.
Can I use olive oil instead of vegetable oil?
Yes — but use a light or mild olive oil, not extra-virgin. Extra-virgin olive oil has a strong, peppery flavor that can dominate and sometimes turn bitter in the emulsion. For a balanced flavor, use ¾ neutral oil and ¼ extra-virgin olive oil.
What if my mayonnaise doesn't thicken?
If after 30 seconds of blending your mayonnaise is still thin and liquid, you likely lifted the blender too fast. Pour the mixture into a clean bowl, crack a fresh egg yolk into your beaker, and slowly drizzle the thin mixture back into the yolk while blending — this rescues the emulsion.
Can I use this method with a regular blender or food processor?
Yes, though results may vary slightly. For a food processor, blend the egg, acid, and mustard first, then slowly drizzle the oil through the feed tube with the motor running. The immersion blender method is simpler and produces a more stable emulsion.
How do I know if my mayonnaise has gone bad?
Homemade mayonnaise will keep for about 1 week in the refrigerator. Signs of spoilage include: an off, sour smell; visible separation that doesn't re-emulsify when stirred; or any sign of mold. When in doubt, throw it out — though with this recipe, you'll likely use it all long before it turns.
Can I double this recipe?
Yes — simply double all ingredients. Make sure your container is tall enough; if it's too wide, the immersion blender won't work as effectively. For larger batches, use a wide-mouth quart jar or the tall beaker designed for your immersion blender.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.