Follow the fun Rated 5 stars on
9319 1097
main menu

Whole Egg Mayonnaise and Aioli

Quick and easy to make from pantry essentials

January 30, 2017

Whole Egg Mayonnaise and Aioli

Home  / Recipes  /  

ingredients for just over 1 cup
1 x 59gm extra large whole egg from the fridge
3 tsp apple cider vinegar | vinegar of your choice |lemon juice
1 tsp Dijon mustard
pinch white pepper
¾ tsp salt
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.


Make in jug with a hand held stick blender.

  1. Break whole egg into jug.
  2. Add vinegar, Dijon, salt and pepper.
  3. Using stick blender placed at bottom of jug, whizz egg for 20 to 30 seconds to start the emulsification.
  4. Pull blade up length of jug which will combine oil to emulsion as it rises.
  5.  Mayonnaise should be thick and smooth.
  6. Add garlic if making aioli and stir through mayonnaise.
  7. Adjust seasoning if necessary.
  8. Refrigerate in covered container for up to 7 days.

cooks notes

  • 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 sitting, whizz to start incorporating the egg. Then move the blender blade slowly up to incorporate all the oil to a thick consistency. 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.
  • The mayonnaise is best made with a chilled egg as it thickens more than one at room temperature.
  • 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!

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!

back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


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


Favourite Meal: