Pepo Stick Blender Mayonnaise

Once you make your own mayonnaise, it's hard to go back to the store-bought version. Especially when it's this easy.

Using our Australian-grown Pepo Farms Sunflower Oil, a fresh egg and a handful of pantry staples, you can whip up a beautifully thick, creamy mayonnaise in under two minutes. No slow pouring, no whisking until your arm aches; just a stick blender and a tall jar.

The real fun begins when you start experimenting with flavours. We've created three of our favourites: a sweet and tangy Maple Mustard Mayo, a punchy Kimchi Hot Sauce Mayo and a savoury, deeply satisfying Umami Mayo.

Perfect for everything from sandwiches and salads to crispy potatoes, grilled vegetables and dipping platters. Make one, or divide your batch into three and try them all!

Pepo Farms Homemade Mayonnaise

Ingredients

• 1 whole egg, preferably at room temperature

• 200ml Pepo Farms Sunflower Oil

• 1 tbsp fresh lemon juice or Pepo Farms Apple or Pear Cider Vinegar

• 1 tsp Dijon mustard

• ½ tsp salt, or to taste

Method – Stick Blender

1. Combine ingredients. Crack the egg into a tall, narrow jar or blending jug, ideally just wider than the head of your stick blender. Add the lemon juice or vinegar, mustard and salt, then pour in the sunflower oil.

2. Position the blender. Place your stick blender directly over the egg yolk, ensuring the blending head is resting firmly on the bottom of the jar.

3. Start blending. Turn the blender on at high speed without moving it. Hold it in place for approximately 5-10 seconds as the ingredients begin to emulsify and a thick, creamy mayonnaise forms at the bottom.

4. Slowly lift. Once the mayonnaise has thickened around the blender head, gradually lift the blender through the remaining oil, incorporating everything into a smooth, glossy emulsion.

5. Season and serve. Taste and adjust with a little extra salt or lemon juice if needed. Enjoy as is, or experiment with one of our flavour upgrades below.

Pepo tip: The secret is keeping the blender stationary at the bottom until the emulsion has started forming. Lifting too early can prevent the mayonnaise from thickening properly.

Three flavour upgrades

Each variation below is designed to flavour approximately one-third of the base mayonnaise recipe (around 65 ml). If you're making just one flavour using the entire batch, triple the flavour additions.

1. Triple M – Maple Mustard Mayo

Sweet, tangy and wonderfully textured. The combination of locally made seeded mustard and maple syrup delivers a balanced mayonnaise with a gentle mustard kick.

Ingredients

• ⅓ batch Pepo mayonnaise

• 2 tsp Milawa Mustard French Seeded Mustard

• 1 generous tsp maple syrup

Method: Stir the mustard and maple syrup through the mayonnaise until well combined. Taste and adjust the sweetness or mustard intensity to your liking.

Perfect with: Roast beef sandwiches, grilled sausages, crispy potatoes, chicken wraps or roasted vegetables.

2. K-Pop – Kimchi Hot Sauce Mayo

Creamy, spicy and just a little funky. Edible Alchemy's Kimchi Hot Sauce brings fermented depth and lively heat, while a touch of honey balances the flavours beautifully.

Ingredients

• ⅓ batch Pepo mayonnaise

• 2 tsp Edible Alchemy Kimchi Hot Sauce

• 1 generous tsp honey, gently warmed until runny

Method: Stir the kimchi hot sauce and honey into the mayonnaise until fully incorporated. Adjust the hot sauce to your preferred level of heat.

Perfect with: Fried chicken, crispy cauliflower, burgers, fish tacos, rice bowls or sweet potato wedges.

3. Umami – Miso & Mirin Mayo

Rich, savoury and full of depth. Miso brings its signature fermented complexity, while mirin contributes a subtle sweetness that rounds everything out.

Ingredients

• ⅓ batch Pepo mayonnaise

• 1 heaped tsp miso paste 

• 1 heaped tsp mirin

• A small splash of boiling water, if needed

Method: Loosen the miso paste with a small splash of boiling water until smooth, then allow to cool. Stir through the mirin before folding the mixture into your mayonnaise until evenly combined.

Perfect with: Grilled mushrooms, roasted eggplant, charred corn, Japanese-style pancakes, steamed greens or crispy tofu.

One simple recipe. Three delicious directions. Our Australian-grown sunflower oil creates the perfect creamy base, while a few clever additions transform an everyday condiment into something worth talking about

Storage & serving tips

Because this mayonnaise contains raw egg, it's best enjoyed fresh. Store in a clean, airtight container in the refrigerator at 5°C or below and use within 24 hours as a conservative home-storage recommendation. Keep it chilled until serving, and don't leave it sitting out on a grazing table.

For anyone pregnant, elderly, immunocompromised or otherwise vulnerable to foodborne illness, use a pasteurised egg product instead of an ordinary raw egg.

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