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Whole Egg Mayonnaise and Aioli

method

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!