stick blender mayo | The Easiest Way of Making Mayo at Home

stick blender mayo @

Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re interested you should check out my article on sous vide egg pasteurization which also deals with mayo pasteurization which in a nutshell talks about listeria and salmonella safe log reduction levels by application of heat bellow egg setting temperature. But if you wanna skip all that hassle, try getting pasteurized eggs.

stick blender mayo @

Why make mayo at home?

Bragging rights mainly. Second… it’s a really cool skill to keep in the back pocket and if you’re into the sciency stuff, great! because there’s a lot going on with mayo and .  Lastly and possibly the most important reason. The ability to control the final result. You choose the ingredients and you season it however you want. The mayo on this article is pretty basic, but eggs are incredibly fun to pair with spices, herbs, etc. You can even try different kinds of oils. If you want to use extra virgin olive oil I would suggest choosing a different method for whipping up your concoction. One that doesn’t imply the use of high speed metal blades messing with the thick oil molecules of EVO, stick blenders, regular blenders, food processors. EVO can help release bitter notes into food if tortured with any of these devices. Try the good ole whisk. Never fails. Ok, it fails… I have made mayo this way successfully once in my life. But that’s me.

Stick blender mayo.

This is probably the easiest and a full proof method to getting perfect mayo every time. Best of all, it takes no time. From combining all the ingredients to final wonderful mayo it’s just a few minutes. There is a very important fundamental requirement for making mayo no matter what your method is. The egg yolks MUST be at ROOM TEMPERATURE. I’ve never had any success otherwise. Your mayo will simply not come together and you will end up with a oily mess. Also, avoid avoid using copper or aluminum containers. Stainless steel or glass are ideal.

stick blender mayo @


1 yolk (room temp)
1 cup of vegetable oil
1 garlic clove minced (optional)
1/2 tsp salt
1/2 tsp mustard
1 tbsp vinegar or lemon juice
1 tbsp water

stick blender mayo @


Make sure you use a container in which after you add all the ingredients the head of the stick blender is totally submerged (this is actually pretty important). Add all the ingredients in no particular order. Place the stick blender into the liquid/fat mixture and blend at hi speed for a minute or two. Once the emulsion comes together it is possible that not all the oil was incorporated, specially the oil at the surface. If there is unincorporated oil at the surface, move the stick blender head up and down and make sure you blend all that oil into the mayo. You’ll know when it’s done. It will look simply beautiful.

stick blender mayo @

Do you make your own mayo at home?

I’d be curious to learn about your technique and your ingredient ratios. How do you feel about raw eggs in mayo? Let me know guys!


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  1. Hi there! I make my mayo with a stick blender all the time. I use a whole egg but no water, otherwise it’s much the same as yours. I’m not bothered by using raw eggs. For extra flavour I’ll usually include about 50ml of light olive oil in the total oil. If I want a really eggy mayo, a bit like the Japanese stuff, I’ll include some egg yolk powder (reconstituted, it can be used instead of the actual yolk if you want your egg pasteurised). When making garlic mayo I don’t bother to mince the garlic first – that’s a job for the stick blender 🙂 but I might give everything a quick blitz before adding the egg and oil.

    It’s so easy and completely foolproof that it’s sinful; I eat far more mayo than I really should!

    1. I made it tonight with a whole egg like you suggested. I had pasteurized it last night in my sous vide bath. The mayo turned out awesome 🙂 I’ve never seen egg yolk powder at the store but I haven’t been looking for it either, sound pretty cool. Thanks for the cool tips! I do eat way more mayo than I should too but I can’t help it. Good night!

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