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5 from 10 votes

Simple Immersion Blender Mayo

I’ll admit- we buy mayonnaise…we often dont use a lot of mayo, just a bit needed for a sandwich or something, and its handy to have a jar in the fridge. However, when I need to make a salad dressing like my creamy Caesar or ranch dip…it uses a lot more mayo and its worth my time to make mayo.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 20 servings
Calories: 151kcal


  • 2 whole eggs
  • 1 tbsp lemon juice
  • 1 tsp mustard whatever you've got
  • 1 fat pinch salt
  • 1 1/2 cup “light” oil such as sunflower avocado or canola oil. Olive oil can be used for upto half of this but we dont like it as the main oil…and I love olive oil, so just trust me here.


  • In your jar/blender, add eggs, lemon juice, mustard and salt.
  • Blend til combined.
  • If using immersion blender- keep blender down in the egg mix, I kind of use the immersion blender with the jar to hold the jar against me with it still on the counter to hold it steady.
  • With the immersion blender on low, slowly pour in your oil so that it takes about 15-20 seconds to pour it all in.
  • Slowly lift the blender up the jar as the liquid level rises. You'll notice it changing from liquid to emulsified mayo!! Woohoo!
  • Give it a few pumps up and down after you’ve added all the oil and voila, you’ve got mayo!
  • It will get a bit thicker after it is in fridge and cold.


  • If you mayo doesnt come together and stays runny/separated, get a new jar, and put everything but the oil in it.
  • Blend it, and then instead of using oil to slowly pour in, slowly pour in your “failed” mayo, it should come together well!
  • Keeps in fridge about a week.


Calories: 151kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 6mg | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg