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food processor mayonnaise in a jar and spread on a ham and cheese sandwich
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5 from 11 votes

Immersion Blender or Food Processor Mayonnaise

I first learned about using the food processor to make homemade mayonnaise from Mark Bittman way back in the mid 2000s. I've since added the immersion blender method to this post as well and now use that device more often. It is hard to overstate the genius of these methods. Here's how to use them to make homemade mayo in minutes.
Prep Time3 minutes
Total Time3 minutes
Cuisine: American
Keyword: food processor mayo, food processor mayonnaise, immersion blender mayo, immersion blender mayonnaise
Calories: 129kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

  • 2 egg yolks at room temperature
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup safflower oil or mild-tasting olive oil

Instructions

Food processor method

  • Into the bowl of a food processor fitted with the blade, place the egg yolks, mustard, lemon juice, salt, and pepper.
  • Measure the oil into a liquid measuring cup with a spout.
  • Turn on the food processor.
  • Pour about half of the oil into the white plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify.
  • When the oil level in the plunger gets low, pour in the remaining oil. The whole process should take about two to three minutes.
  • When all the oil has dribbled into the bowl, stop the processor. Stir with a rubber spatula to incorporate any last bits of oil.
  • Taste mayo for seasoning, adding more salt, pepper, or lemon juice to taste.

Immersion blender method

  • Place egg yolks, mustard, lemon juice, salt, and pepper into the mixing jar that came with your immersion blender or a 2-cup liquid measuring cup (such as a standard Pyrex) that fits the bottom of the blender snugly.
  • Pour in the oil.
  • Wait a minute until the oil separates, rising to the top and leaving the other ingredients at the bottom.
  • Place the stick blender into the mixing container, lowering all the way and holding vertically so that the bottom of the blender is completely resting on the bottom of the container.
  • Blend (on high speed if your device has options) until the bottom of the mixture has substantially emulsified.
  • At this point, slowly raise the blender to allow a little more oil at a time to be drawn into the emulsion. Continue until all oil is incorporated.
  • Give mayo a stir and taste for seasoning.

Notes

  1. Recommended variation: To make aioli, mince two medium cloves of garlic and stir into the mayo after blending. That's it!
  2. Store homemade mayo in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1tablespoon | Calories: 129kcal | Carbohydrates: 0.2g | Protein: 0.6g | Fat: 14.6g