Homemade Mayo Using an Immersion Blender
Prep time
Cook time
Total time
  • 250 ml (1 cup) neutral oil like canola/rapeseed or sunflower (olive oil is also an option)
  • 1 egg (2 egg yokes for a richer mayo)
  • 2 tablespoons white wine vinegar or lemon juice
  • 1 tablespoon water
  • ¼ teaspoon dry mustard powder (such as Coleman’s)
  • ½ teaspoon salt
  • ½ teaspoon sugar (optional)
  1. Using an immersion blender set on high, combine all ingredients until emulsified.
  2. Store mayo in an air-tight container in the refrigerator for up to 2 weeks.
Recipe by Thanks For The Food at https://thanksforthefood.com/homemade-mayo-using-immersion-blender/