Stick Blender Mayonnaise, three options to fit all your mayo needs!

Homemade mayonnaise is not only delicious, it is easy! Especially when made using a stick blender, come and take a look at how we make Stick Blender Mayonnaise...as we offer three options for your mayonnaise needs! 

Wow, when did mayonnaise get to be so expensive?

These past few years with inflation biting deep at our food budgets, I have found myself turning to more homemade basics. Specifically grocery items I can make at home. Some, I had made routinely in the past, others never before, until now. Like mayonnaise. The last time I made mayonnaise was in Home Economics class wwaaayyy back in 1967! And I remembered thinking to myself at the time "why would you make this, when you can just buy it?" Silly girl, that I was at the time...we now make as many of our basic pantry items as is possible!

Why? Because along the last 50 years, it's my opinion that quality has declined. 

And while I appreciate the quality products still found on the grocery store shelves, often I can make it, just as good, for less money. You can hear about others taking the same path, with multiple comment streams on social media sites and other food blogs where the blog owner/content creator simply has had enough! And yet until now, I kept going forward with purchasing that expensive jar of mayonnaise. That is until I felt I had no other choice but to make my own, when that same product failed in my refrigerator, not once, but twice. 

For us, that is when things changed!

The brand I purchased at the big box store was now up to almost $10.00 a quart, yikes! But then all of a sudden, the product in the jar was dissolving into a liquid in my refrigerator after being open for about a week. Possibly the formula had changed? I wasn't sure. But when I gave it another try the next time we went for a major grocery haul, it happened again. Seriously? My refrigerator had not changed...and absolutely no other products or food kept in the fridge was affected negatively, only that brand of mayo. That left me only one thing to do, put on my big girl pants and make mayonnaise for my family. 

Don't get me wrong, mayonnaise is not hard to make. 

Actually much easier than the recipe we used in Home Economics, all those years ago. And it turns out it doesn't take much time either, not with a stick blender. Unlike the recipe in Home Economics where we used a hand mixer to get the emulation needed to thicken the ingredients into mayonnaise. Back then it seemed like hours to get that stuff to thicken up! Maybe it seemed that long because I was more worried about missing the bell for the next class...

With all of that said... 

Homemade mayonnaise can be creamy and smooth, perfect for making mayo based salad dressings. Or thicker, and more like the commercial mayonnaise I became accustomed to, year decade after decade year!  Which means, for making your own homemade mayonnaise, you need a couple of formulas...Soft and Creamy or Sandwich Style! And for those that like to take it a step further, after blending, add in 1 T of plain yogurt. Let sit on your counter for 8 hours or overnight and you have fermented mayo, which will last longer in the fridge, with no added chemical preservatives. Perfect for those who do not go through a lot of mayo.

 

Fast forward a few months and... 

I have to say that homemade mayonnaise is not like commercially made mayonnaise, at all. And in my mayo loving heart, that was a bit disappointing. So after decades of using the store bought stuff, since January when I first shared this easy recipe, I had a couple of areas where I needed more information. A better understanding of mayonnaise in general. Along with the understanding that how I use mayo, makes a difference in which style I need to make...The Soft and Creamy style is used for homemade salad dressings, and the Sandwich Style for, well, sandwiches! 

Because to my way of thinking, mayonnaise on a sandwich should be sturdy enough to be spread to the edge of the bread, without rolling off in a puddle.  Which really means it doesn't bother me at all to come back and update a recipe I have shared with you, when I learn more (and better!) information! 

So let's do this mayo thing, OK?

Some additional thoughts on this recipe:

Yes, this recipe does call for a raw egg. I personally have no issues with this ingredient, for those that might, you can use pasteurized eggs, however I have not used that product, and have no info on how well this recipe will turn out using them. 

Mayonnaise can "break" so far this has not happened to me. But there is a fix, you will find it at the end of the recipe. 

Use a light flavored oil, I am using avocado. 

Some folks like to add part olive oil to homemade mayonnaise, if you do, it is best to keep the ratio at 25% or less olive oil, for a mild flavored mayonnaise. 

You may use lemon juice or any vinegar of choice in this recipe. I am pro lemon juice.

This recipe calls for 1 teaspoon of salt, you may of course use less. 

This recipe is perfect to keep on hand for sandwiches. If I needed to make a mayonnaise based salad dressing or potato salad, I would make a double batch, some for the recipe and the rest in the fridge for sandwiches. 

Ingredients needed for this recipe:

• oil
• egg
• mustard powder or mustard from a jar, such as Dijon or even Ballpark
• lemon juice or vinegar
• salt
• yogurt

You will also need the following;

• stick blender
• 2 glass measuring cups, 2 cup size will fit both recipes
• measuring spoons
• storage container with a tight fitting lid

Now we are ready to begin!

Soft and Creamy Stick Blender Mayonnaise

inspiration found just about everywhere!

UPDATED: 07.17.2024

1 egg - at room temperature is best

1 t salt

1 T and 1 t lemon juice OR vinegar

1/2 t dry mustard powder OR 1 t jar mustard

1 c oil

1 T Greek style yogurt - optional ingredient for fermented mayonnaise

Remove the egg from the refrigerator and allow to come to room temperature, or at least let the chill lift completely.

Place 1 cup of oil in the first measuring cup, set aside.

Drop the egg, salt, lemon juice and the mustard powder in the 2 cup measuring cup. Using the stick blender beat the ingredients together. 

While continuing to blend the egg mixture, slowly pour the oil into the egg mixture. 

Slowly the mixture will turn a creamy white color, continue to slowly pour the oil and blend at the same time. 

When all of the oil had been poured over the egg mixture and blended in, continue blending for another few seconds.  

Transfer the mayonnaise to the storage container, label the close and store in the refrigerator. 

NOTE: You can also place all ingredients into a 2 c measure and blend away, to save on dishes!

Easy clean-up! Add a squirt of dish soap to the measuring cup, a bit of hot water and "blend" the stick blender to a clean finish. 

Sandwich Style Stick Blender Mayonnaise

by the seat of my pants, along with some trial and error...

UPDATED: 07.17.2024

1 egg - at room temperature is best

1 egg yolk - at room temperature is best

1 t salt

1 T and 1 t lemon juice

1/2 t dry mustard powder OR 1 t jar mustard

1 c oil

1 T Greek style yogurt - optional ingredient for fermented mayonnaise

Remove the egg from the refrigerator and allow to come to room temperature, or at least let the chill lift.

Place the 1 cup of oil in a 2 cup measuring cup, set aside.

Drop the egg, salt, lemon juice and the mustard powder in the 2 cup measuring cup. Using the stick blender beat the ingredients together. 

While continuing to blend the egg mixture, slowly pour the oil into the egg mixture. 

Slowly the mixture will turn a creamy white color, continue to slowly pour the oil and blend at the same time. 

When all of the oil had been poured over the egg mixture and blended in, continue blending for another few seconds. 

NOTE: You can also place all ingredients into a 2 c measure and blend away, to save on dishes!

Transfer the mayonnaise to the storage container, label the close and store in the refrigerator. 

Broken Mayonnaise simply means the emulsion has fallen apart or "broken". To fix, place the mayonnaise in a medium sized mixing bowl, using a whisk or a hand held mixer begin beating the mayonnaise adding a teaspoon of oil at a time, beating well between the spoons of oil, until the emulsion has been restored. Return to a storage container and refrigerate. 

Storage options for Soft and Creamy Stick Blender Mayonnaise and Sandwich Style Stick Blender Mayonnaise. Store covered in the refrigerator for up to 2 weeks. Do not freeze this recipe. 

UPDATE:  For your convenience, a "copy and paste" versions of Soft and Creamy Stick Blender Mayonnaise and Sandwich Style Stick Blender Mayonnaise has been included below. 

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Printable "copy and paste" version:

Stick Blender Mayonnaise

inspiration found just about everywhere!

UPDATED: 07.17.2024

1 egg - room temperature is best

1 t salt

1 T and 1 t lemon juice

1/2 t dry mustard powder

1 c oil

1 T Greek style yogurt - optional ingredient for fermented mayonnaise

Remove the egg from the refrigerator and allow to come to room temperature, or at least let the chill lift completely.

Place 1 cup of oil in the first measuring cup, set aside.

Drop the egg, salt, lemon juice and the mustard powder in the 2 cup measuring cup. Using the stick blender beat the ingredients together. 

You can also simply place all ingredients into a 2 c measure and blend away, to save on dishes!

While continuing to blend the egg mixture, slowly pour the oil into the egg mixture. 

Slowly the mixture will turn a creamy white color, continue to slowly pour the oil and blend at the same time. 

When all of the oil had been poured over the egg mixture and blended in, continue blending for another few seconds.  

NOTE: You can also place all ingredients into a 2 c measure and blend away, to save on dishes!

Transfer the mayonnaise to the storage container, label the close and store in the refrigerator. 

Sandwich Style Stick Blender Mayonnaise

by the seat of my pants, along with some trial and error...

UPDATED: 07.17.2024

1 egg - at room temperature is best

1 egg yolk - at room temperature is best

1 t salt

1 T and 1 t lemon juice

1/2 t dry mustard powder OR 1 t jar mustard

1 c oil

1 T & 1 t Greek style yogurt - optional ingredient for fermented mayonnaise

Remove the egg from the refrigerator and allow to come to room temperature, or at least let the chill lift.

Place the 1 cup of oil in a 2 cup measuring cup, set aside.

Drop the egg, salt, lemon juice and the mustard powder in the 2 cup measuring cup. Using the stick blender beat the ingredients together. 

While continuing to blend the egg mixture, slowly pour the oil into the egg mixture. 

Slowly the mixture will turn a creamy white color, continue to slowly pour the oil and blend at the same time. 

When all of the oil had been poured over the egg mixture and blended in, continue blending for another few seconds.  

NOTE: You can also place all ingredients into a 2 c measure and blend away, to save on dishes!

Transfer the mayonnaise to the storage container, label the close and store in the refrigerator. 

Broken Mayonnaise simply means the emulsion has fallen apart or "broken". To fix, place the mayonnaise in a medium sized mixing bowl, using a whisk or a hand held mixer begin beating the mayonnaise adding a teaspoon of oil at a time, beating well between the spoons of oil, until the emulsion has been restored. Return to a storage container and refrigerate. 

Storage options for Stick Blender Mayonnaise. Store covered in the refrigerator for up to 2 weeks. Do not freeze this recipe. 

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