How to make homemade mayonnaise with an immersion blender

Learn how to make delicious homemade mayonnaise in minutes with an immersion blender. If you've ever had a mayo fail before, you're going to love this simple mess-free technique. This easy recipe combines fresh eggs, lemon and expeller-pressed sunflower oil for a healthy homemade mayonnaise.

If you have backyard chickens no doubt come spring and summer you'll have a glut of fresh eggs. Even if you buy your eggs from the store, there is nothing quite like making your old-fashioned homemade mayo with fresh eggs.

After a few unsuccessful mayo-making attempts (hello split sloppy mess) I stumbled across the immersion blender technique and I've got to say it's definitely the easiest way to make mayo.

The only problem was most recipes I found used avocado or olive oil, which I found to be a little unpleasant and quite bitter tasting.

I wanted to avoid unhealthy refined oils such as Canola which are mild tasting but not so good for us, so I did some research and came across organic expeller-pressed sunflower oil (AU readers, similar option for USA and other readers) which is a much healthier choice and tastes fantastic.

This type of oil is perfect for making mayonnaise or salad dressings where you're not actually heating or cooking the oil.

The result was a creamy, mild mayo with absolutely no bitterness and I am excited to share this recipe with you on the blog today.

Learning to make your own mayo is a game changer. It tastes so much better than store-bought, is healthier and comes together in minutes with an immersion blender.

Homemade mayonnaise tips

• Choose a healthy yet mild tasting oil such as expeller-pressed sunflower oil. You could also try olive oil or avocado oil.
• Incorporate the oil gradually by lifting the immersion blender very slowly to ensure the mayo doesn't split.
• This recipe uses lemon juice, but you could also use vinegar.
• The garlic, mustard, salt and pepper are optional ingredients and you can leave them out if you want. You can also add a little honey or sugar if you prefer a sweeter mayo.
• This recipe uses fresh raw eggs. Make sure your eggs are clean and from a trusted source. Some people should avoid eating raw egg. See the note at the end of this post for more info.
• Make the mayo in a mason jar approximately the same width as your immersion blender. I use a wide mouth mason jar. This way you can make and store the mayo in the same container and that means less dishes to wash.
• This mayo pairs beautifully with my homemade zuchini fries.

Why you will love using an immersion blender to make mayo

• Quick - This recipe comes together in minutes for rich and creamy homemade mayo.
• Easy - Using an immersion blender makes emulsifying the oil with the egg easy - no more split mayo!
• Less mess - Make, serve and store your mayo in the same jar
• Healthier - This recipe uses natural ingredients and no added sugar

Homemade mayonnaise ingredients

• Eggs - Fresh eggs are the star of this recipe. I like to use one whole egg plus one egg yolk and save the leftover egg white to use later for pancakes or pavlova
• Sunflower oil - Make sure it's organic and expeller pressed. You can also use avocado oil or olive oil, or a mix of oils
• Lemon juice - freshly squeezed is best. You can also use vinegar, any type will do
• Garlic, crushed - again this is optional. Add extra garlic for an aioli style mayo
• Mustard - this is also an optional ingredient that helps build flavour, any type will do the job

Tools you may need

Immersion blender - I picked up a basic immersion blender for $13 from Kmart but I have my eye on this Sunbeam StickMaster (AU readers) for when I need to replace mine because I like the way the blending arm detaches for easier cleaning. Here is a similar option for my USA and other readers.

Mason jar - I like to use a Ball wide mouth half quart/16 Oz (470 ml) mason jar available from Amazon.com.au (AU readers) and from Amazon.com (USA and other readers).

Watch the video tutorial

How to make homemade mayonnaise with an immersion blender

Add the egg, egg yolk, lemon juice, mustard, garlic, salt and pepper to the mason jar. Whisk briefly with a fork.

Pour the oil into the mason jar. It will naturally sit on top of the egg mixture.

Place the immersion blender in the jar, resting on the bottom. Start blending.

Holding the jar firmly, slowly raise the immersion blender so that a slow thin stream of oil continues to incorporate into the egg mixture.

Continue to blend until all the oil is incorporated. Once you reach the top, lift the blender up and down a few times to ensure all the surface oil is incorporated. Gently tap the blender on the side of the jar to remove the mayonnaise.

Now you have made your mayonnaise, go ahead an adjust to taste by adding a little extra lemon juice (or honey for a sweeter mayo) and mix well.

Storing homemade mayonnaise

Store the mayonnaise in the fridge for up to a week.

This recipe is not suitable for freezing.

Top tip

Go slow and allow the oil to slowly incorporate into the egg mixture while gradually lifting the immersion blender for a thick mayo.

If you try this recipe and love it, I would love if you could come back leave a review in the recipe card! Tag me on Instagram @pineapple.farmhouse

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Food safety

While raw egg is generally safe to consume provided it is kept chilled, vulnerable people or those with compromised immune systems including children, pregnant women, and elderly people should not eat foods that contain raw eggs.

Frequently asked questions

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