Stick Blender Mayonnaise

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Making your own mayo sounds like the kind of thing that requires skill and patience. And traditionally speaking, that is true. But with a stick blender and a wide mouth jar you have a thick, creamy mayonnaise in about two minutes with virtually no washing up (unless you intend to immediately use that mayo to make a big batch of coleslaw.

Why Home Made mayonnaise?

Shop-bought mayo is fine but once you’ve made your own you’ll notice the difference immediately. You control what goes in it, it tastes fresher, and it costs less per batch than a higher quality shop-bought jar. Because I make it on repeat in our house, I don’t even think about it twice. It’s so easy you can memorise it and throw it together in a few minutes.

I use the freshest eggs I can get and have never had an issue, but if you’re pregnant or immunocompromised use pasteurised eggs.

The jar method vs traditional method

Traditional mayonnaise means whisking oil into egg yolk drop by drop, either by hand or with an electric mixer. Add it too fast and it splits. The stick blender method skips all of that. You add everything to the jar at once, blend from the bottom up, and it emulsifies perfectly every time. Even if for whatever reason I still mess up and it won’t go thick, all it needs is adding another egg and blending it through. Fixes it right up every single time.

Measuring oil in grams instead of ml

I never understood why larger amounts of liquids have to be measured in volume in cooking. Why dirty extra tools when you can convert to grams and weigh straight into your container. Water or watery liquids like milk or juice are 1:1 volume to weight. So 250ml milk is 250g milk. Oils are different, but why not just convert it once, save it to your recipe app and be done with it? I’ve memorised 210g instead of 250ml for this recipe. And honestly, 250ml from a measuring jug was never accurate anyway what with all the oil wasted being stuck to the sides.

How to store homemade mayo

Either keep it in the jar you used to blend in, up to a week in your fridge, or go straight to using the whole batch to make a big batch of coleslaw, an awesome easy side to your dinner or in your sandwhiches or wraps.