Full question
The recipe for Golden Garlic Mayonnaise lists one egg. When I have made mayonnaise in the past I have just used the yolk. Should I use the whole egg for this?
Our answer
Nigella's recipe for Golden Garlic Mayonnaise (from AT MY TABLE) is made in a with a stick blender in a narrow goblet or small bowl. The trick with this mayonnaise is to initially blend the egg very thoroughly before moving the head of the stick blender to incoroprate the oil.
Using a whole egg adds a little extra liquid, which is important as to blend the egg thoroughly there needs to be enough liquid to cover the blade of the stick blender. If it was only the yolk it will be much more difficult to blend and then the mayonnaise could curdle once the oil starts to be incorporated. So for this method we would suggest using the whole egg.
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