# 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.

**French Cuisine · 5 min · 12 servings · 165 kcal per serving**

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.

## Ingredients


### Base
- 1 حبة — egg, at room temperature
- 1 cup — neutral oil (sunflower or corn)
- 1 tbsp — lemon juice or white vinegar
- 1 tsp — Dijon mustard
- ½ tsp — salt

### Optional
- 1 clove — garlic, crushed

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/french-cuisine/homemade-mayonnaise-recipe
Edited by: Marwa Mohamed
Last updated: 2026-09-12