Mayonnaise with the stick blender method

    5 min

    To be honest this method is all over the Internet but most come with no measures for the ingredients. When I finally tracked one down that did have them they were American measures. So ... for all sensible chefs that use sensible measures I thought I'd include them here. (Only joking!)


    Wiltshire, England, UK
    1 person made this

    Serves: 4 

    • 1 egg
    • 1 teaspoon mustard
    • 240ml (8 fl oz) oil
    • salt and pepper to taste

    Prep:5min  ›  Ready in:5min 

    1. Place the egg, mustard and salt and pepper in a tall thin jug. Most stick blenders come supplied with one.
    2. Pour in the oil and allow to settle for a few seconds.
    3. Put the end of the blender on the bottom of the jug and hold it there while you whizz the egg for about 10 seconds. You should see the mayo begin to form.
    4. After 10 seconds slowly lift the blender to the top and then slowly down again. Repeat until all the oil is incorporated and the mayo is at the consistency you want.
    5. This should last for 2 to 3 days if kept in the fridge.


    I didn't believe it when I first saw the method but it really does work and takes less than five minutes. Also there is no arm ache or careful dribbling of oil.
    Crushed garlic can always be added along with the egg and mustard.

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