2-Minute Classic Immersion Blender Mayonnaise
Thick, silky homemade mayonnaise made in seconds using an immersion stick blender in a narrow jar with a whole egg, fresh lemon juice, Dijon mustard, and neutral oil.
Ivory-white thick emulsion holding stiff peaks when blender is lifted.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (J. Kenji López-Alt): This public video is provided as a visual reference for the dish. Exact ratios, timings (4m prep / 0m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
2-Minute Classic Immersion Blender Mayonnaise
J. Kenji López-Alt
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Grey Poupon Dijon Mustard
Standard Size: 8 oz jarWhy it matters: Contains natural plant mucilage that strengthens emulsion bonds.
Where to find in US: Condiment aisle.
Acceptable substitutes: Maille Dijon.
Why This Recipe Works
💡 The Vortex Physics of Narrow Jars
Resting the immersion blender firmly on the base creates a vortex that draws down the floating oil in micro-droplets directly into the spinning blades, preventing breakage.
Ingredients for 8 ServingsUS Standard Measurements
- 1 whole Large whole egg at room temperature
- 1 cup (240ml) Neutral vegetable or canola oil⭐ Recommended: Wesson
- 1 tbsp Freshly squeezed lemon juice
- 1 tsp Dijon mustard⭐ Recommended: Grey Poupon
- 1 tbsp Water (for emulsion base)
- 0.75 tsp Kosher salt
Required Kitchen Tools
- ✓Immersion hand blender
- ✓Tall narrow cup matching blender head
Step-by-Step Preparation
Layer Ingredients in Jar
Place whole egg, 1 tbsp lemon juice, 1 tbsp water, 1 tsp Dijon mustard, and 0.75 tsp kosher salt in the bottom of a narrow jar. Pour 1 cup neutral oil on top and rest 15 seconds.
Anchor Blender
Submerge immersion blender head firmly against bottom of cup, trapping the egg yolk.
Start Vortex
Turn on high speed without lifting. Watch thick white mayonnaise bloom upward for 20 seconds.
Slow Lift
Slowly tilt and draw blender upward to incorporate the remaining top oil layer.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Broken liquid mixture
Underlying Cause: Blender lifted too early.
Fix & Solution: Add 1 tsp warm water, sink blender to bottom, and restart.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for 2-Minute Classic Immersion Blender Mayonnaise
❓ Which brand of dijon mustard should I look for in US grocery stores for 2-Minute Classic Immersion Blender Mayonnaise?
Editorial suggestion: Grey Poupon Dijon Mustard (Grey Poupon). Contains natural plant mucilage that strengthens emulsion bonds. Typical aisle: Condiment aisle. Acceptable substitute: Maille Dijon.
❓ How do I fix: "Broken liquid mixture"?
Common cause: Blender lifted too early. Practical fix: Add 1 tsp warm water, sink blender to bottom, and restart.
The End of Drip-by-Drip Whisking
Kenji López-Alt revolutionized home condiment making with this physics-based technique: proving that a 10,000 RPM immersion blender in a narrow cylinder achieves in seconds what once took 20 minutes of arm fatigue.
Visual Kitchen Infoguide (Print or Save to Phone)
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