Making Garlic Mayonnaise with a Stick Blender

cortijoblog: making mayonnaise with a stick blender


Although traditional garlic mayonnaise or “a├»oli” is only made with egg yolks, I wanted to find a recipe that used the whole egg to take full advantage of the eggs that our hens lay.

In a previous post, I described my first way of making mayonnaise with a stick blender using 1 large egg and 250ml of sunflower oil. Although this original method is fine if you have large eggs, it doesn’t tend to work so well if you have younger hens laying smaller eggs. I also wanted a way of making larger quantities and so I developed the method shown on this page.

The mayonnaise only takes a couple of minutes to make. As long as you use large eggs at room temperature, the mayonnaise will set properly. If you have smaller eggs, then I recommend you use three, blending two together in the first part of the process and using the third in the second stage.

The key to success is to slowly raise and lower the stick blender, using a circular motion to incorporate all of the mixture thoroughly. This method works best if you use the long tall jar that comes with the stick blender.

Here is a link to the video of me making this mayonnaise: 



cortijoblog: making mayonnaise with a stick blender


  • 250ml or a cup of sunflower oil
  • 2 large eggs at room temperature
  • 2 teaspoons Dijon mustard
  • 2 pinches of salt
  • 4 large cloves of garlic

cortijoblog: making mayonnaise with a stick blender


  1. Put  one of the eggs, the garlic cloves, sunflower oil, mustard and salt into the tall blender bowl.
  2. Using the stick blender, quickly blend all of the ingredients together on the fastest setting possible.
  3. Crack in the second egg.
  4. Gently lower the stick blender to the bottom directly over the egg yolk.
  5. On the fastest setting of the blender, blend for a couple of seconds.
  6. Slowly lift and lower the blender, first by about 5mm and then 10mm.
  7. Continue blending, gradually raising the blender by a couple of centimetres each time.
  8. As you lift and lower the blender, use a circular motion from front to back.
  9. You should be able to see how mixture lightens at the bottom of the bowl as the mixture turns into mayonnaise.

Alioli and Mayonnaise: stick blender method



This is the recipe and method for making mayonnaise with a stick blender. The size of the egg is crucial. If the egg is not large enough, the mixture will split. In that case, just break in another egg and start the method again from the bottom of the container.

The best container to use is one with a lid so that you can easily store the mayonnaise in the coldest part of the fridge until needed. A transparent or see-through container is best and it is important that the base is only slightly larger than the blender head. 

Basically you add all the ingredients to the container, egg first. Then lower the stick blender over the egg yolk. Firmly hold the top of the container with one hand and use the other to hold the blender. It’s important to make sure that your blender hand is comfortable as you don’t stop once you start.

Using full power, blend for a couple of seconds. Then slowly tilt the head of the blender by about 5 mm and then down. Slowly lift the blender by about 5mm and then back, by 1cm and then back. You should see how the bottom of the container completely changes colour. When you get the hang of it, you use a circular motion with the blender to slowly lift it slightly above the lighter line of the mayonnaise at the bottom and then back down again. Keep going until all the oil has been incorporated. 

Here is a video on YouTube of me making mayonnaise with this method:

Here is the recipe.

1 extra large egg
4 cloves of garlic, crushed (or less or more according to taste)
1 heaped teaspoon Dijon mustard
250ml sunflower oil
pinch of salt
squeeze lemon juice


Using the plastic beaker that comes with the stick blender, add the egg or egg yolk and then all the other ingredients and finally the oil. It is important not to add the oil too violently. Allow a couple of minutes for the oil to float to the surface.

Gently lower the stick blender to the bottom of the beaker. Blend on the fastest setting for about a minute. Carefully lift up one side of the blender head to allow small amounts of oil to reach the blade and then slowly lift the blender upwards towards the top of the beaker.

Mix thoroughly and thin with either more oil or milk or yoghurt as preferred. Sometimes it’s nice to add a splash of good quality virgin olive oil to taste. Check for seasoning and serve.