Stick-Blender Mayo/Aioli


I’ve got be honest; this recipe was a long time in the coming mainly because I was being stingy.

I had heard of this amazing, 1 minute technique from several sources and marvelled at how wonderfully it would change up my mayo routine. However I stuck stubbornly to my drip by drip process, afraid that I would just waste my precious ingredients if I tried to stick blend and failed.

But recently, due to a shopping oversight, I had plenty of oil and eggs at hand, so I put together my favourite flavour mix and got my brave fave on – to glorious results!

Lets just say I’ll no longer be propping up an aching arm, watching the tiniest drizzle feed into a processing mix πŸ™‚

All you need for a jar of primo mayo are the following ingredients, a stick blender, and a tall jar (I use the glass jar of my coffee plunger).

Happy mayo-ing!…




Stick-Blender Mayo/Aioli

1 egg, plus 1 extra yolk
1/2 tsp dijon mustard
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1 tbsp whey, optional (it helps the mayo to keep better for longer, but is not necessary in the flavour or technique)
1/2 tsp salt
1-2 garlic cloves, skinned & diced/crushed – only use if you want aioli
1 cup oil (a lightly flavoured oil is best here, I use Extra-Virgin Light Olive Oil)

Add the egg, egg yolk, mustard, vinegar, lemon juice, salt, and garlic cloves (if using for aioli) to a tall thin jar (although ensure its wide enough to fit your stick blender!).

Gently pour the oil over the top and allow 30 seconds for the other ingredients to settle at the bottom of the jar below the oil.

Place the stick blender into the jar, all the way to the bottom. Then begin to blitz! Blend it at the bottom of the jar until you see all the ingredients pulling in and incorporating, then gradually raise the level of the stick blender, pulling it up through the oil and allowing it to mix through. Once you reach near the surface, move the stick blender around just sightly to ensure you pull in and mix up all the oil – the whole process should take a minute or less. You know it’s all done when you have a jar of thick glossy mayo/aioli in front of you.

Store in a sealed jar in the refrigerator. Keeps beautifully for a good 3-5 days (or several weeks if you use the whey)



8 thoughts on “Stick-Blender Mayo/Aioli

  1. Miriam Strom says:

    Hello lovely woman! Just wondering what whey you use. I have whey in the top of my yoghurt and wondering if this is usable or if you buy a powdered whey for the Mayo?

  2. chantellenunez says:

    This is THE BEST MAYO!!!! Won’t be wasting time looking for and trying out any other recipes – this is delicious, and so quick and easy. Thank you so so much for sharing the recipe.

  3. jordan says:

    Hi there, I was just wondering how you seal the jar for optimum shelf life? The only way i know how to seal a jar would be via a hot water bath but that would mess with the consistency of the aioli 😦 have you got any tips?
    Thanks πŸ™‚ Jordan

    • hungrycub says:

      Hi Jordan! Sorry for the confusion, I mean sealed only in terms of a fully closed jar – not one without or with a loose lid. It doesn’t need to be sealed like a preserving jar. Just a screw top lid and stored in the refrigerator will do! Happy mayo making!

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