How to Make Easy Homemade Mayonnaise

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This recipe for how to make Easy Homemade Mayonnaise in an Immersion Blender is unlike any recipe you’ve probably used before because it is made with soft boiled egg, thereby removing the worry of using raw eggs.

Isn’t the Tomato Toast pictured below beautiful? It’s kind of like a good old southern staple, the tomato sandwich (aka the ‘mater sammich) taken all the way up to haute cuisine. I’ll tell you how I made it in another post. But for this post, the star is the easy homemade mayonnaise you see lying below those tomatoes.  I made it using soft boiled eggs, and an immersion blender. And it’s delicious. And, yes, I like it better than Hellman’s, but don’t tell them I said so. 

 
How to Make Easy Homemade Mayonnaise with an Immersion Blender

This also happens to be the image I chose for my Pinterest Pin, and I’d be EVER so grateful if you’d pin this for later! 

How Do You Make Homemade Mayonnaise?

I got my husband to shoot a lot of pictures for this, so you could have a little image laden-tutorial, to see precisely how easy it is. And he got a little artsy with it. Indulge us. 

How to Make Easy Homemade Mayonnaise with an Immersion Blender

To make soft-boiled eggs, start by salting the water. It allegedly makes the eggs easier to peel. I was told this by a James Beard Award winning chef. Who am I to quibble?

How to Make Easy Homemade Mayonnaise with an Immersion Blender

I used a spider (this kitchen tool’s name) to lower the eggs into the water, as well as remove them from the water, after 4 minutes.

How to Make Easy Homemade Mayonnaise with an Immersion Blender

These eggs are boiled just shy of how I would serve them if I were serving them soft boiled for breakfast. For soft boiled for breakfast, I’d give them a full 5 minutes in the water, rather than 4.

How to Make Easy Homemade Mayonnaise with an Immersion Blender:

Looking down into my immersion blender’s pitcher. The artsy view.

How to Make Easy Homemade Mayonnaise with an Immersion Blender

We add some Dijon mustard.

How to Make Easy Homemade Mayonnaise with an Immersion Blender

We whir it around with the immersion blender…with some canola oil….

How to Make Easy Homemade Mayonnaise with an Immersion Blender: #easy #homemade #mayonnaise #immersionblender

And voilà!

How to Make Easy Homemade Mayonnaise with an Immersion Blender: #easy #homemade #mayonnaise #immersionblender

Mayo!!!

Yield: 3 cups

How to Make Easy Homemade Mayonnaise

How to Make Easy Homemade Mayonnaise

It's easier than you think to make worry free homemade mayonnaise. This will work fine in a regular blender or food processor, but I loved the simplicity of whirring it up in the pitcher that came with my Cuisinart Immersion Blender.
And...no....it's not a sponsored post....

Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 20 minutes
Total Time 32 minutes

Ingredients

  • 2 teaspoons of sea salt
  • 2 large eggs
  • Ice, for ice bath for soft boiled eggs
  • 1 1/2 tablespoons of Dijon Mustard
  • 2 cups canola oil

Instructions

  1. Fill a pot with water. The pot should be large enough to hold 3 large eggs covered with water to 1" over the height of the eggs. Bring the water to a boil. Add 1 teaspoon of sea salt to the boiling water.
  2. In a large bowl, prepare an ice bath to receive the eggs, once they're done.
  3. Gently lower the eggs - still in their shells - into the pot of boiling water and cook them for 4 minutes.
  4. Using a spider or large slotted spoon, remove the eggs from the boiling water, and gently lower them into the ice bath. This will stop the cooking process, and make them easier to peel. Leave them in the ice bath till they're cooled.
  5. Crack the eggs on the counter, and when you have removed their shells, slide them into a tall 2 liter/2 quart jar.
  6. Add the mustard and the remaining salt. Lower the immersion blender into the eggs and mustard mixer and pulse to break up the eggs. With the motor running drizzle in the canola oil, and before you know it, you'll have gorgeous, fresh, thick and creamy mayonnaise.

Notes

The mayonnaise can be covered and refrigerated for up to one week. I have made this recipe with extra virgin olive oil, but find I prefer the flavor of a more neutral oil.

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Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 85 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 12mg Sodium: 105mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g

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