Mayonnaise is an emulsion of oil and water-based ingredients that don't naturally mix well. This makes traditional recipes challenging.
Fortunately, I've perfected a quick trick for success every time using an immersion blender. Here's how it works:
1. Add the egg, lemon juice, and mustard to the container.
2. Add minced garlic if using.
3. Pour in the oil.
4. Let it rest for 15 seconds.
5. Place the blender head at the bottom of the container.
6. Turn on high speed. Keep the head still at the bottom—don't stir yet.
7. Slowly tilt the head as the emulsion forms.
8. Lift and lower the head a few times to fully incorporate the oil.
9. Season with salt and pepper to taste.
Perfect homemade mayonnaise in under 2 minutes! It's quick, economical, and far superior to store-bought—fresher, tastier, and free of preservatives. No more sore wrists from hand-whisking.
Use a container perfectly sized for your blender—the diameter should be just wider than the head for the blades to reach the egg-lemon mixture at the bottom. If needed, double the recipe first.
Store in an airtight container in the fridge for up to 2 weeks.
The immersion blender lets you add all ingredients at once. Oil floats on top. Blades at the bottom emulsify the denser egg, lemon, and mustard first, creating a vortex that pulls in the oil gradually for a stable emulsion.
