Mayonnaise with Immersion Blender – Easy Recipe from Scratch

Homemade mayonnaise requires few ingredients, and with an immersion blender, it goes quickly. The key is to use a narrow container, keep the immersion blender at the bottom until the mayonnaise starts to thicken, and then slowly lift it.

Ingredients

• 1 egg
• 2 dl rapeseed oil
• 1 tbsp white wine vinegar
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp salt

This amount yields approximately 2–2.5 dl of mayonnaise.

How to Make Mayonnaise with an Immersion Blender

1. Ensure the ingredients are at roughly the same temperature.
2. Place the egg, white wine vinegar, lemon juice, Worcestershire sauce, and salt in a tall, narrow container suitable for the immersion blender.
3. Carefully pour the rapeseed oil on top. Let the ingredients sit still so that the oil remains on top.
4. Insert the immersion blender all the way to the bottom of the container. Start it and keep it still until you see the mixture turn light and thick at the bottom.
5. Slowly lift the immersion blender while it’s still running, allowing the rest of the oil to mix in.
6. Adjust the flavor with more salt, lemon, or vinegar. If the mayonnaise is too thick, you can blend in 1–2 teaspoons of cold water.

Why Does the Immersion Blender Method Work?

Mayonnaise is an emulsion of egg, acid, and oil. The immersion blender disperses the oil into very small droplets that bind together with the other ingredients. The narrow container allows the immersion blender to capture the egg and oil in the correct order.

Rapeseed oil provides a mild flavor and allows the acid and spices to shine through. You can use another neutral oil, but a strong olive oil can make the mayonnaise bitter and dominate the flavor.

Why Does Mayonnaise Separate?

Mayonnaise can become thin or separate if the container is too wide, the immersion blender is lifted too early, or the ingredients are at very different temperatures. Therefore, keep the immersion blender all the way down until you see a thick mayonnaise forming at the bottom.

How to Rescue Separated Mayonnaise

Place a new egg in a clean, narrow container. Start the immersion blender at the bottom and gradually add the separated mayonnaise. This can help the mixture come together into a new emulsion.

If the mayonnaise is only slightly loose, you can first try blending it for a few more seconds. You can also add a bit more oil in a thin stream while the immersion blender is running.

Flavor and Variations

This mayonnaise has a fresh acidity and a bit of extra depth from the Worcestershire sauce. It pairs well with sandwiches, fries, grilled foods, fish, and seafood.

If you want to vary the flavor, you can mix in finely grated garlic, chopped herbs, chili, or a bit more lemon after the mayonnaise is finished.

Storage

Store the mayonnaise in a clean container with a lid and place it directly in the refrigerator. Since it contains raw egg, it should be kept cold and used quickly. Only take out the amount you need, and avoid leaving the container at room temperature for long.