This is an easy immersion blender mayonnaise recipe, that only takes 2 minutes to make. It is a superior homemade mayonnaise dressing whipped up right in the jar you want to store it in. So no extra dirty dishes to wash! There are many variations to create many delicious flavors. It will enhance all your salads, appetizers, crudites, or anything else you enjoy with great mayonnaise and no guilt!
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❤️Why You Will Love This Mayo Dressing Recipe
This mayonnaise recipe will give you the most delicious, top-quality mayonnaise you have ever tasted.
For the best mayonnaise buy quality ingredients. You will need olive oil, or avocado oil, an acid like vinegar, or lemon juice, a type of mustard, and free-range eggs.
You will have a mayonnaise to be proud of and your family and friends will truly fall in love with your food!
Refer to The Ultimate Salad Handbook for details on salad making and the many wonderful dressings you can easily make.
📝Ingredient List
- egg yolks (preferably fresh free-range eggs)
- dry mustard or Dijon mustard
- salt
- red wine, apple cider, tarragon vinegar, or lemon juice
- olive oil, avocado oil, or another healthy oil of your choice
🔢Instructions
- Choose a jar you want to use to store your mayo that has straight sides and a mouth that fits your immersion blender. Using a good-fitting jar for your hand blender will prevent the mayo mix from curdling when blending.
- Place all the ingredients in the jar and insert your hand blender into the bottom of the jar.
- Leaving the blade firmly in the bottom of the jar turn on your blender. The action of the blender will suck the oil down into the blades which will prevent curdling.
- Have any flavorings you want to add, prepared and ready to add in at this point, and more oil until it is the consistency you want.
🤍4 Variations To Make With This Basic Recipe
With your freshly made immersion blender mayonnaise recipe, you can now make a variety of wonderful French sauces. Here are some great sauces for your everyday dishes and special occasions.
Mayonnaise Chantilly
Simply flavor your mayonnaise with a little lemon juice to taste and fold in about ⅛ pint of thick fresh cream for dipping sauce for fresh cut-up vegetables.
Tartar Sauce (Sauce Tartare)
A simple sauce made with the addition of just one teaspoon each of grated onion, chopped capers, gherkins, tarragon, and parsley for a wonderful accompaniment with Fish Cake Recipe or Fish Balls Recipe.
Sauce Niçoise
To the basic mayonnaise recipe above add one tablespoon of thick Tomato Coulis (this is best made from fresh tomatoes), ¼ teaspoon paprika, and one teaspoon fresh tarragon.
This sauce is a fabulous addition to many recipes, especially Salade Niçoise!
Sauce Remoulade
Add one teaspoon of French mustard, one teaspoon of chopped parsley, one teaspoon of chopped chervil, one teaspoon of chopped shallots or onions, and one teaspoon of chopped gherkin.
Add some heat as they do in Louisiana with Cajun spice, horseradish, hot sauce, or curry.
This dressing is the perfect pair for seafood dishes like this scallops dish, vegetable salads, baked vegetables, and French fries!
Mayonnaise Salad Dressing
Add a spoonful of immersion blender mayonnaise recipe to any recipe found on French Vinaigrette Salad Dressing Recipes.
Top Tips
- It is important to have all the ingredients at room temperature, so if the eggs are usually kept in the refrigerator, leave them out for a few hours before using them or place them in a bowl of warm water for 10 minutes.
- Freshly made mayonnaise will stay fresh in the refrigerator for two weeks to a month. But, if you would like to keep it longer blend in a little lemon juice or vinegar, apple cider vinegar is good or do what I often do and add some Kombucha or kefir whey. The lactic acid in all these foods will keep the mayonnaise fresh.
- If your mayonnaise is too thick, beat in a little of the above liquids, a little water, or thin cream. Even a little dry white wine works wonders too!
- If your mayonnaise should curdle place a fresh egg yolk or a teaspoon of French mustard in a clean bowl and beat in the mayonnaise with a whisk this time, very gradually, spoon by spoon until it is all incorporated smoothly. (See FAQ below for why mayonnaise might curdle.) But using my method will not allow it to curdle.
Kitchen Tools
- Immersion Hand Blender
- Food Insulated Bag - for keeping food safe while traveling to and while at a picnic
❔FAQ
When making mayonnaise if the oil is added too fast it will not emulsify properly with the other ingredients and will appear curdled. Also freezing will cause the ingredients to separate and split.
Drop a fresh egg yolk or a teaspoon of French mustard in a clean bowl and beat in the mayonnaise with a whisk slowly by spoonfuls until it is all incorporated smoothly.
If the mayo blended well but tastes bad, then throw it out. But if it tastes good then it is fine to eat. The term curdled is usually used when separation occurs, but it is not necessarily spoiled, the oil has split away from the other ingredients.
❄️Storage
- Homemade mayonnaise with no preservative added will last up to a month in the refrigerator. Using the method of blending mayonnaise in this recipe will prevent it from separating or splitting.
- Adding a teaspoon of lactic acid found in Kombucha or kefir whey will assist in keeping the mayonnaise fresher longer.
- It is not recommended to freeze mayo as it will separate when unthawed, but if you do freeze it, use my method above for fixing curdled or split sauce.
📖 Recipe
Easy Immersion Blender Mayonnaise Recipe
Ingredients
- 2 egg yolks preferably fresh free-range eggs
- ¼ level teaspoon dry mustard or ½ level teaspoon of Dijon mustard
- ½ level teaspoon salt
- ½ - 1 tablespoon red wine or tarragon vinegar or lemon juice
- 1 cup good quality olive oil avocado oil, or another healthy oil of your choice
Instructions
- Choose a jar that you want to use to store your mayo in that has straight sides and a mouth that just fits your immersion blender. Using a good fitting jar for your hand blender will prevent the mayo mix from curdling when blending.
- Place all the ingredients in the jar, adding the oil last, then insert your hand blender into the bottom of the jar.
- Leave the blender blade firmly in the bottom of the jar and turn on your blender. Don't move the blender up and down. The action of the blender will suck the oil down into the blades which will prevent curdling.
- Have any additional flavorings prepared and they can be added now. More oil can be added to thicken up the consistency if needed.
Variation Recipes
- Mayonnaise Chantilly
- Flavor your mayonnaise with a little lemon juice to taste and fold in about ⅛ pint of thick fresh cream. This makes a good dipping sauce for fresh cut up vegetables.
- Tartar Sauce (Sauce Tartare)
- A simple sauce made with the addition of just one teaspoon each of grated onion, chopped capers, gherkins, tarragon, and parsley for a wonderful accompaniment with Fish Cakes Recipe and Fish Balls Recipe.
- Sauce Niçoise
- To the basic mayonnaise recipe, add one tablespoon of thick Tomato Coulis (this is best made from fresh tomatoes), ¼ teaspoon paprika, and one teaspoon fresh tarragon.
- This sauce is a fabulous addition to just about anything!
- Sauce Remoulade
- Add one teaspoon of French mustard, one teaspoon of chopped parsley, one teaspoon chopped chervil, one teaspoon of chopped shallots or onions and one teaspoon of chopped gherkin.
- Add some heat as they do in Louisiana with Cajun spice, horseradish, hot sauce, or curry.
- This dressing is a perfect pair for seafood dishes like this scallops dish, vegetable salads, baked vegetables, and French fries!
Notes
- It is important to have all the ingredients at room temperature, so if the eggs are usually kept in the refrigerator, leave them out for a few hours before using them or place in a bowl of warm water for 10 minutes.
- The freshly made mayonnaise will keep in the refrigerator for two days. But, if you would like to keep it longer blend in a little lemon juice or vinegar, apple cider vinegar is good or do what I do most often and add some Kombucha.
- If your mayonnaise is too thick, simply beat in a little of the above liquids, a little water or thin cream. Even a little dry white wine works wonders too!
- If your mayonnaise should curdle simply place a fresh egg yolk in a clean bowl and beat in the mayonnaise with a whisk this time, very gradually, spoon by spoon until it is all incorporated.
- A teaspoon of French mustard can also be used instead of the egg yolk.
- With your freshly made mayonnaise you can now make a variety of wonderful French sauces. Here are some great sauces for your everyday dishes and special occasions.
👩🏻🔬 Food Safety
- When enjoying a picnic or backyard cookout don't leave mayonnaise out of the cooler for longer than an hour or serve in a container with ice cubes around it.
Did you make this & like it, or not, let us know?!