Store-bought mayo gets the job done, but homemade mayonnaise has a fresher flavor and a thick, silky texture that's hard to beat. Even better, you only need a handful of everyday ingredients to make it from scratch.
The immersion blender method makes this especially simple. Instead of slowly drizzling oil while whisking, everything goes into a narrow container and emulsifies as the blender is gradually lifted through the mixture. The whole process takes about a minute once your ingredients are ready.
Dijon mustard and white vinegar give the mayonnaise just enough tang without overpowering it. The vegetable oil keeps the flavor neutral, making this a great all-purpose mayo for burgers, sandwiches, coleslaw, potato salad, dipping sauces, and homemade dressings.
Once you've made a batch, you can also use it as a base for flavored sauces. Mix in roasted garlic, hot sauce, barbecue seasoning, herbs, jalapeños, or smoked peppers to create a quick custom spread for whatever is coming off the smoker.
Ingredients
- 1 large egg
- 1 tsp Dijon mustard
- 1 tbsp white vinegar
- 1 cup vegetable oil
- Salt, to taste
Instructions
- Add the egg to the bottom of a tall, narrow container or immersion blender cup.
- Add the Dijon mustard, white vinegar, vegetable oil, and a small sprinkle of salt.
- Place the immersion blender all the way against the bottom of the container, directly over the egg.
- Turn the blender on high and keep it stationary at the bottom for about 10–15 seconds.
- Once a thick, pale mayonnaise begins forming around the blender head, slowly raise the blender through the oil.
- Continue blending until all of the oil has emulsified and the mayonnaise is thick and creamy.
- Taste and add additional salt if needed.
- Transfer to a clean, covered container and refrigerate until ready to use.
Tips for the Best Homemade Mayonnaise
- Start at the bottom: Don't immediately move the immersion blender around. Let the emulsion form before slowly lifting it.
- Use a narrow container: The container should be only slightly wider than the blender head for the most reliable emulsification.
- Stick with neutral oil: Vegetable, canola, or another neutral-flavored oil works best.
- Adjust the tang: Add a small splash of additional vinegar if you prefer a sharper mayonnaise.
- Raw egg: A pasteurized egg is a good option when preparing homemade mayonnaise with uncooked egg.
Easy Flavor Variations
- Garlic Mayo: Blend in 1–2 cloves roasted or minced garlic.
- Spicy Mayo: Stir in hot sauce, cayenne, or finely minced jalapeño.
- Smoky Mayo: Add smoked paprika or your favorite BBQ seasoning.
- Herb Mayo: Mix in chopped parsley, cilantro, dill, or chives.
- BBQ Mayo: Stir in a spoonful of your favorite barbecue sauce for a smoky sandwich spread.
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