Whole Egg Aioli | TMix+
Basics & Foundation Recipes

Whole Egg Aioli

Time: 5 minutes prep; 7 minutes in the Thermomix
Yield: 300 millilitres
1 medium clove garlic, peeled
1 x 55-gram egg
5 grams (1 teaspoon) Dijon mustard
300 millilitres vegetable oil
10 grams (2 teaspoons) lemon juice or white vinegar
ground white pepper
20 grams extra virgin olive oil
  1. Place the garlic in the Thermomix bowl and chop 3 seconds/speed 7. Scrape down the bowl and add the egg and mustard to the bowl.
  2. Insert the Butterfly, place the lid on and the MC in place. Mixing at speed 4, steadily pour the oil onto the lid, 30 millilitres at a time. The mixture won’t begin to thicken significantly until about half the oil has been added, and it will take 2–3 minutes for all the oil to be thoroughly incorporated.
  3. Remove the lid and scrape down the Thermomix bowl. Add the lemon juice or vinegar and mix 5 seconds/speed 4.
  4. Remove the Butterfly. Scrape down the bowl. Season to taste with salt and pepper then weigh in the extra virgin olive oil.
  5. Mix again on 10 seconds/speed 4.

AND … If you think more garlic is needed, wait. The flavour grows stronger over time. Freshly made aioli may be stored in the refrigerator for up to 5 days.