Product review: Mastrad Qwik Whisk

Matrad Quik Whisk
Matrad Quik Whisk

LOS ANGELES, August 5, 2013—The multi-purpose Qwik Wisk by Mastrad creates and mixes salad dressings, mayonnaise, whisks egg whites, foams milk and makes whipped cream.

It is a cylindrical container with an easy to use internal whisk that goes up and down with a few simple pumps.


Mastrad Qwik Whisk, August 5th, 2013


What I made with the Qwik Whisk:

Black pepper & Parmesan vinaigrette-

Step 1: add bases (mustard and parmesan cheese), step 2: slowly add olive oil, step 3: season with salt.

This salad dressing I added a little oil in the beginning and it started off with a beautiful consistency and then I added too much oil and the vinaigrette broke.

Red wine vinaigrette-

Step 1: add bases (mustard and red wine), step 2: slowly add oil mixture, step 3: season with salt.

This salad dressing I added the oil in smaller batches and whisked in-between each addition. The results of this vinaigrette were much better than the black pepper & Parmesan dressing. By adding the oil in smaller batches it allowed the dressing to stay thick and emulsified.

Whipped egg whites:

Step 1: Remove very cold eggs from the refrigerator, step 2: crack and separate the yolk from the egg white, step 3: add the egg whites to the Qwik Whisk and froth.

Simple and straight forward with a great outcome.


First the Qwik Wisk has a sleek and fresh look to it with a great rubber detachable bottom that prevents it from moving around while you are using the whisk. It also has a great lip that allows you to poor the liquid out of any side.

Second it’s easy to use and clean.

Third and frankly the best part about it is, being able to froth eggs, milk and cream. This is the feature that separates it from a common salad dressing bottle and makes it worth it.


First, adding the oil in small batches takes a little extra time and a little extra effort because you have to untwist the whole lid add the oil and then re-twist it and then start all over after each small amount until you incorporate all of the oil.

Second, in order to whip the ingredients all the way at the bottom; while you are pumping the whisk you must make sure the handles go into the groove on the lid each time you pump the handles.

Overall Rating: ¾ cup out of 1 cup, because I love the feature to whip cream, milk and egg whites it is worth the purchase.

Purchasing Info: The Qwik Wisk sells for ($20) and hit the marketplace on August 1st.  You can find it at

For more great cooking tips, recipes and stories from Chef Mary, visit her website at

E-mail questions for Ask Chef Mary Fridays to [email protected] or click the Ask Chef Mary link above.



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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.