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Dec 14, 2006 06:43 PM

homemade mayo question

Has anyone used their whisk attachment on their mixer to make homemade mayo? I have made it by hand before, and I don’t see why it would not work with my mixer. If you have used your mixer to make mayo, any tips/suggestions?

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  1. I use the whisk attachment on my KA with great results. It never breaks because I can keep better control of the oil.

    1. I have made it with my old 1950's hand-me-down Osterizer blender, a Cuisinart food processor and my Braun stick blender which is my current tool of choice. I use the blade attachment though, not the wire wisk.

      1. A Basque friend showed me a great trick using a stick blender. She put all the ingredients in a tall narrow glass, like a beer glass. Oil, egg yolk, mustard (dry), salt, pepper, lemon juice.

        She inserted the stick blender, and switched it on, her free hand covering the gap between blender and glass. And lo, the mayonnaise started to emulsify immediately.

        I've tried this with mixed success. And I make a mess, so I generally make my mayo by hand. But it works if everything is at room temp. And I think it helps if you have a glass that is only slightly wider than the with of the 'stick'.

        - Sean

        1. i also use my stick blender. i put all of the room temp ingredients into a mason jar, put the blender on the bottom of the jar, turn it on and slowly pull it up to the top of the liquid. Instant mayo!
          Best of luck.

          3 Replies
          1. re: jdm

            Really, and it works? I have always drizzled in a thin stream of oil.

            1. re: sel

              I think that by putting the blender on the bottom of the glass it pulls in the oil from the top gradually. hmmmm.

              1. re: misti

                Yes.. the stick blender method, in a narrow vessel, with gradual raising of the stick, makes the easiest mayo with least cleanup.

                First key is the vessel. a 16 oz glass jar from previous mayo purchase is what I use. Have also tried 16 oz mason with equal success.

                This technique is far far away from the hand whisked method a'la Larousse, but most closely mimics the rotor/impeller method that the commercial companies use... they put their dollars into efficiency.

                Crack an egg into the 16 oz jar, add your chosen dry mustard salt, or fancy wasabi/chipotle etc, then put in the stick blender. Whiz a bit to mix the egg, then, with blender Off, add your oil slowly to the 12 oz level. Then, with stick blender at the bottom, and fully vertical, start to pulse, keeping blender at bottom.

                The ratio of the narrow jar to diameter of stick blender rotor allows exact monitoring of the rate of emulsification. Pull the stick up slowly, looking at the jar from the side.

                Advantages: The only mess is the cleanup of the stick blender, which is a self cleaning tool in another narrow cleaning jar. Disadv's: if you want more than a pint, you have to repeat the process in a new jar.

                The other standard recipes for mayo call for four vessel types: open bowl with hand whisk; open bowl of standmixer whisk; open bowl of food processor; open bowl of blender. All of them lack the operator control of the emulsive vortex that is possible with a stick blender and a narrow jar.

          2. the whisk attachment works just fine. As does the food processor--I worked at a restaurant where they swore that the whisk makes it less gluey but I could never really tell the difference.