Whole Egg Mayonnaise

Whole egg Mayonnaise is the staple in every Dutch home. This recipe is for a big batch, which you could store in the fridge. Making mayonnaise is simpler then you think!

Serves:

8 people

Time to Prepare:

8 people

Time to cook or cure:

8 people

Serves:

Fermentation & Baking

Serves:

500 ml of mayonaise

Time to Prepare:

20 min

Time to cook or cure:

Skills:

Emulsion

Watch it step by step

Play Video

Ingredients

For a big batch of whole egg mayonnaise

2 whole egg
1.5 tblspn salt
2 tblspn of mustard
1 tbsp white wine vinegar
400 ml sunflower oil or another vegetable oil without fragrance

Needed tools/ Equipment

1 tall jar
wand mixer, with high rpm
lid for the jar

Useful guidelines

Temperature of eggs

For this emulsion to be a success it is important to keep your eggs at room temperature. This is considered the best way to store eggs in general, but if you do have them in the fridge. Remember to take them out an hour or so before using them.

Oil choice

If you prefer not using refined oil, try to go for a vegetable oil that you enjoy the taste off. Olive oil can be used.

If it splits

Id your mayonnaise splits while you mixing it you have added the oil to quickly or the temperature of your ingredients were off. Don’t worry. Remove the split mixture from the jar and start your base again. Then drizzle in the split mixture in the same manner and add in whatever oil you did not add in the first process. Then keep going with new oil until your mayonnaise is the right consistency. You will have more mayonnaise this way!

Substituting the acids

For this recipe you could substitute the vinegar with lemon juice, or even take out the mustard and double down on the vinegar or the lemonjuice. If you want to add any kind of flavouring you can do so at the very end, or blend it in at the start. Remember though that liquids will make it harder to emulsify the whole.

Directions

Simply follow these steps:

STEP 1 : Get the right jar ready.

Your jar should have an opening big enough to fit the head of your wand mixer.

STEP 2 : Crack the egg inside of your jar. Add the vinegar, mustard and salt

Whisk these ingredients with the wand for about 10 seconds.

STEP 3 : Whisk in sunflower oil.

Now with one hand holding the wand and mixing at full speed, slowly drizzle in the oil using your other hand.

STEP 4 : Come up slowly with the wand

When the liquid starts to thicken you are on the right way. This should start to happen once you have about 1/4 of the oil in. Keep a steady flow of oil coming, a big gulp at once might split the mayonaise.

Step 5 : Voila, now you taste.

Once all the oil has been added the mixture should be firm and pale. Just give it a little taste and add some more of the seasoning if you like your mayonaise tart.

Storage

Because fresh mayonaise uses raw eggs it is key you store the mayonaise in the fridge. I keep it up to two days. If it lasts that long…

PRO TIP:

Make small batches and experiment with adding different flavours. A great combo is fresh rosemary and balsamic vinegar.

Get the emulsifying head for you magic wand and use a jar that is almost as wide as the wand’s head. This will make it virtually impossible to mess this recipe up.