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Whole Egg Mayonnaise and Aioli

Quick and easy to make from pantry essentials

January 30, 2017

Whole Egg Mayonnaise and Aioli

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makes about 500ml
ingredients
1 x 59gm extra large whole egg
1½ tsp apple cider vinegar | vinegar of your choice |lemon juice
¾ tsp Dijon mustard
pinch white pepper
½ tsp salt
150ml rice bran or other bland vegetable oil
100ml olive oil
OR 250ml light olive oil

For aioli add a small clove crushed garlic once made. Stir and set aside for at least 30 minutes if possible for the garlic flavour to soften.

method

ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE
Can be made by hand with balloon whisk and muscles, in (small) food processor bowl, in electric mixer with whisk attachment, in blender or in jug with a hand held stick blender.

  1. Break whole eggs into jug.
  2. Add vinegar, Dijon, salt and pepper.
  3. Using stick blended, whisk for a minute to form a light frothy liquid.
  4. Combine oils in clean jug.
  5. Continuing to whisk on high speed, pour oil into egg mixture in a slow steady stream to start with. As mixture takes on more oil, a larger stream can be added to speed up the process.
  6. Once all oil is combined it will be thick and smooth.
  7. Add garlic if making aioli and stir through mayonnaise.
  8. Adjust seasoning if necessary.
  9. Refrigerate in covered container for up to 7 days.

cooks notes

  • If making this by hand, in food processor or TM follow the traditional method, adding oil a little at a time. If using a stick blender, place all ingredients in jug and starting with the blade at the base of the jug where the egg will be, whizz to combine. The stick blender has more torque so this method works with this small appliance but not with any other.
  • This recipe uses the whole egg so makes a light mayonnaise. Traditionally made with yolks only, the whites often are wasted.
  • To avoid the danger of mayonnaise splitting as it is being made, follow guidelines below. Splitting occurs when eggs cannot hold the amount of oil being added. It can happen for a few reasons;

Oil is added too fast – slow pour is safer than fast. But not too slow! It should only take 1 to 2 minutes to add the above amount.
Ingredients are too cold – have all components at room temperature.
Mixture is being whisked too slowly. Use something with a faster torque like a blender rather than a processor or whisking by hand.

  • If mayonnaise has split and looks like oily scrambled eggs, remove from jug. Wash and dry jug. Place in a fresh egg yolk and blend for a minute to aerate. Add split mayonnaise a spoonful at a time to incorporate into a smooth sauce.
  • Make Tartare Sauce by adding finely chopped capers, cornichons (pickled baby cucumbers) or gherkins and finely chopped parsley.  I feel fish and chips coming on!

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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