Although traditional garlic mayonnaise or “aïoli” is only made with egg yolks, I wanted to find a recipe that used the whole egg to take full advantage of the eggs that our hens lay.
In a previous post, I described my first way of making mayonnaise with a stick blender using 1 large egg and 250ml of sunflower oil. Although this original method is fine if you have large eggs, it doesn’t tend to work so well if you have younger hens laying smaller eggs. I also wanted a way of making larger quantities and so I developed the method shown on this page.
The mayonnaise only takes a couple of minutes to make. As long as you use large eggs at room temperature, the mayonnaise will set properly. If you have smaller eggs, then I recommend you use three, blending two together in the first part of the process and using the third in the second stage.
The key to success is to slowly raise and lower the stick blender, using a circular motion to incorporate all of the mixture thoroughly. This method works best if you use the long tall jar that comes with the stick blender.
Here is a link to the video of me making this mayonnaise:
- 250ml or a cup of sunflower oil
- 2 large eggs at room temperature
- 2 teaspoons Dijon mustard
- 2 pinches of salt
- 4 large cloves of garlic
- Put one of the eggs, the garlic cloves, sunflower oil, mustard and salt into the tall blender bowl.
- Using the stick blender, quickly blend all of the ingredients together on the fastest setting possible.
- Crack in the second egg.
- Gently lower the stick blender to the bottom directly over the egg yolk.
- On the fastest setting of the blender, blend for a couple of seconds.
- Slowly lift and lower the blender, first by about 5mm and then 10mm.
- Continue blending, gradually raising the blender by a couple of centimetres each time.
- As you lift and lower the blender, use a circular motion from front to back.
- You should be able to see how mixture lightens at the bottom of the bowl as the mixture turns into mayonnaise.