Soft and Creamy or Sandwich Style Stick Blender Mayonnaise.

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...

Wow, when did mayonnaise get to be so expensive?

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

Why? Because along the last 50 years, quality has declined. And while I appreciate the quality products still on the market shelves, I can make it just as good, for less money. You can hear about it and see it everyday, with 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 mayonnaise. I felt I had no other choice when the same product failed in my refrigerator, not once, but twice. 

For us, this is the day, when things changed!

The brand I preferred 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. Apparently the formula had changed, because when I gave it another chance the next time we went for a major grocery haul, it happened again. Seriously? My refrigerator had not changed...It was time to 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. And it turns out it doesn't take much time either, not with a stick blender. Again not like 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 long because I was more worried about missing the bell for the next class...

With all of that, 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 after year. Which means, for making your own homemade mayonnaise, you need a couple of formulas...Soft and Creamy or Sandwich Style!

Fast forward a few months and... 

I have now come to learn that homemade mayonnaise is not like commercially made mayonnaise. And after decades of using the store bought stuff, since January when I first shared this easy recipe, I needed to have a better understanding of mayonnaise in general and that how I use it, will determine what style I make...The Soft and Creamy style for homemade salad dressings, but 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. 

If I was my old Home Economics' teacher right now, I would say, 

"In recapping what we have learned in class today, remember, this recipe is not hard to make, you will have fresh and delicious mayonnaise as needed and you will have made it yourself. Class dismissed." 

So let's do that, 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
• lemon juice or vinegar
• salt

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: 04.08.2024

1 egg - at room temperature is best

1 t salt

1 T and 1 t lemon juice

1/2 t dry mustard powder

1 c oil

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

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. 

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 trial and error...

2 eggs - at room temperature is best

1 1/4 t salt

1 T and 2 t lemon juice

3/4 t dry mustard powder

1 1/4 c oil

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

Place the 1 1/4 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.  

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: 04.08.2024

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

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

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. 

Sandwich Style Stick Blender Mayonnaise

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

2 eggs - at room temperature is best

1 1/4 t salt

1 T and 2 t lemon juice

3/4 t dry mustard powder

1 1/4 c oil

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

Place the 1 1/4 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.  

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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