Two-Minute Immersion Blender Mayo

Notes

The only way to make mayo. Immersion blender, one jar, two minutes, done. 100% success rate vs. ~50% with the slow-drizzle whisk method and ~85% with a standard blender. The trick is physics — oil floats on top, blender starts at the bottom with the egg/acid/mustard, creates a vortex that pulls oil down in a controlled stream automatically. You're not doing anything, the blender is doing the work.

Whole egg instead of yolk + water — Kenji's call and it works fine. Garlic grated in on a Microplane is the move.

Jar size matters: must be just slightly wider than the blender head. If the egg/lemon doesn't reach the blades before you start, double the batch.

Ingredients

• 1 large egg (whole — not just yolk)
• 1 tbsp lemon juice (fresh, ~½ lemon)
• 1 tsp Dijon mustard
• 1 clove garlic, minced or Microplane-grated (optional but do it)
• 1 cup vegetable or canola oil
• Kosher salt to taste

Instructions

Build it

Add egg, lemon juice, mustard, and garlic to the bottom of a jar that just fits the head of your immersion blender. Pour oil on top. Let it settle for 15 seconds — oil will float above everything else.

Blend

Place the blender head firmly on the bottom of the jar. Turn on high — do not pulse, do not move it yet. Hold it planted until you see mayo forming around the base, about 10–15 seconds. Then slowly tilt and lift the head upward as the emulsion builds, pulling the remaining oil down into it. Takes about 60–90 seconds total.

Season

Season with salt. Done. Refrigerate in the jar, airtight, up to 2 weeks.

Nutrition (per tbsp, estimated)

• Calories: ~100
• Protein: 0g
• Fat: 11g
• Carbs: 0g

Rough estimate — the quantities here are loose.

Tips

• Jar fit is critical — too wide and the egg won't touch the blades. Too narrow and you can't get the head in. Find the right jar and use it every time
• Don't move it early — blender must stay planted until the emulsion starts. Move it too soon and it breaks
• If it breaks: stop, let it settle and separate, try again from bottom up
• Extra-virgin olive oil warning: don't use it in the blender — shearing action makes it bitter. Use neutral oil, then whisk in a splash of EVOO by hand at the end if you want that flavor
• Garlic: one clove per egg, Microplane grated — distributes evenly, no chunks
• Flavor it: base recipe is a blank canvas — add sriracha, harissa, miso, smoked paprika, whatever the dish needs
• This is the mayo for the tuna smash — better than Kewpie for a house-made version, though Kewpie still has its place