Immersion Blender Mayonnaise with Lemon and Mustard

Quick homemade mayonnaise with an immersion blender is a small-batch condiment made from egg, neutral oil, mustard, lemon juice, salt and sugar. A tall, narrow jar holds the ingredients in a compact layer, making it easier for the blender to begin at the bottom and emulsify the oil gradually. Keep the egg at room temperature as listed, and blend without moving the head for the first 10 to 15 seconds. Once the mixture thickens underneath, lift the blender slowly to incorporate the remaining oil. The recipe uses 200 to 250 millilitres of oil, so stop when the texture is thick and spoonable. Use this mayonnaise in sandwiches, dips or salads, and follow local food-safety guidance for recipes made with raw egg.

Quick Homemade Mayonnaise with an Immersion Blender

A thick homemade mayonnaise made by blending a room-temperature egg with oil, mustard, lemon juice, salt and sugar.

Helpful tips

• Use a tall, narrow jar that just fits the immersion blender head.
• Add the oil gently and leave the ingredients unmixed before blending.
• Hold the blender head over the egg at the bottom for 10 to 15 seconds without moving it.
• Once the mixture thickens at the bottom, lift the blender slowly to incorporate the remaining oil.

Serving ideas

• Spread on sandwiches or wraps.
• Use as a dip for raw vegetables.
• Stir into potato or egg salad just before serving.
• Serve with cooked vegetables or savoury fritters as a side dip.

Storage

Keep the finished mayonnaise covered in the refrigerator and do not leave it out during serving. Use a clean spoon each time.

Food safety

Use a pasteurized egg or pasteurized egg product in this uncooked mayonnaise. Acid does not make an ordinary raw egg safe.

Ingredients and directions

How to tell when it is ready

A thick, pale emulsion should form at the base of the jar before you lift the blender slowly through the remaining oil.

Tips

• Use a tall, narrow jar that just fits the immersion blender head.
• Add the oil gently and leave the ingredients unmixed before blending.
• Hold the blender head over the egg at the bottom for 10 to 15 seconds without moving it.
• Once the mixture thickens at the bottom, lift the blender slowly to incorporate the remaining oil.

Troubleshooting

• If the mixture stays thin, check that the blender head covers the egg at the bottom of a narrow jar before starting again.
• Pour the oil in gently and keep the blender at the bottom until the first thick layer forms.

Substitutions

• Use the listed lemon juice or vinegar for acidity. Their flavours differ; neither replaces the need for pasteurized egg in an uncooked sauce.

Serving suggestions

• Spread on sandwiches or wraps.
• Use as a dip for raw vegetables.
• Stir into potato or egg salad just before serving.
• Serve with cooked vegetables or savoury fritters as a side dip.

Storage

Keep the finished mayonnaise covered in the refrigerator and do not leave it out during serving. Use a clean spoon each time.

Food safety

Use a pasteurized egg or pasteurized egg product in this uncooked mayonnaise. Acid does not make an ordinary raw egg safe.

If the mixture stays thin, start with a fresh egg in a clean jar and slowly blend the failed mixture into it.