Homemade Mayonnaise with a Stick Blender
Mayonnaise is an emulsion of egg and oil. The ratio is one yolk to one cup of oil. With a stick blender in a narrow jar it takes two minutes, because the blade emulsifies from the bottom upward and you never have to drip the oil in.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Calories
- 165
Shop-bought mayonnaise is made with refined oils and preservatives; the homemade version takes two minutes and tastes entirely different. The old hand-whisked method needs patience, but with a stick blender in a jar it's now the easiest thing in the kitchen.
Method
-
1
A narrow jar
Use a jar or beaker whose width is close to the width of the stick blender's head. That fit is the secret to this method.
⏱ 1 min -
2
The order
Crack the egg into the bottom, add the mustard, salt and lemon juice, then pour all the oil on top at once. Let it settle for a couple of seconds.
⏱ 2 min -
3
Blend
Push the blender head to the very bottom and run it for 15 seconds without moving it. You'll see a white layer forming from the bottom up.
⏱ 1 min -
4
Lift slowly
Once the lower half has turned white, raise the blender very slowly while it runs until all the oil is incorporated. Thick mayonnaise in under a minute.
⏱ 1 min -
5
Season
Taste and adjust salt and lemon. For a looser sauce, stir in a spoon of warm water.
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Tips that actually matter
- The egg must be at room temperature. A cold egg with room-temperature oil splits.
- If it splits: put a fresh yolk in a clean jar and add the split mixture to it drop by drop.
- It keeps a week in the fridge. The egg is raw, so use fresh, clean eggs.
- Several sauces branch off it: thousand island, tartar and ranch.
People also ask
Why does mayonnaise split?
The oil went in too fast, or the ingredients were at different temperatures. The stick-blender method solves both, because the emulsion forms gradually from the bottom.
Isn't raw egg risky?
Use fresh, clean eggs, keep it refrigerated and eat it within a week. If there's any concern (pregnancy, weakened immunity), use pasteurised eggs.
Can I use only yolks?
Yes, and that's the classic method — two yolks to a cup of oil, giving a thicker, richer, more golden mayonnaise.
Cook mode
Homemade Mayonnaise with a Stick Blender
-
1
A narrow jar
Use a jar or beaker whose width is close to the width of the stick blender's head. That fit is the secret to this method.
-
2
The order
Crack the egg into the bottom, add the mustard, salt and lemon juice, then pour all the oil on top at once. Let it settle for a couple of seconds.
-
3
Blend
Push the blender head to the very bottom and run it for 15 seconds without moving it. You'll see a white layer forming from the bottom up.
-
4
Lift slowly
Once the lower half has turned white, raise the blender very slowly while it runs until all the oil is incorporated. Thick mayonnaise in under a minute.
-
5
Season
Taste and adjust salt and lemon. For a looser sauce, stir in a spoon of warm water.
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