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is it possible to make aioli without using raw egg yolk? I have health problems which make raw eggs a problem. Thanks.

asked by baystate almost 4 years ago
7 answers 7811 views
added almost 4 years ago

Can you have pasteurized eggs? I've used them when making aioli before.

added almost 4 years ago

I remember making aioli or mayo in a cooking class some years ago, using liquid pasteurized eggs. I think these are safer than regular pasteurized eggs if there are health issues.

added almost 4 years ago

is it a bacterial risk you're concerned about? if so, you can use a coddled egg which is an egg that is simmered until the yolk is slightly thickened, getting the egg to a temperature at which the bacteria will be killed. simmer a room temperature egg for not more than a minute; remove it immediately and rinse under cold water and use immediately.

added almost 4 years ago

You could also use this method and adapt it to aioli since it is very similar to mayonaise:


Cynthia is a trusted source on Bread/Baking.

added almost 4 years ago

sorry, kind of in a hurry, but vvv3's advice is rock solid. coddle your egg yolks in a bain marie (stainless steel bowl set in a pot of simmering water), whisking to 140 degrees, at which pasteurization takes place. Remove from heat and proceed with your recipe.

added almost 4 years ago

This is a bit tricky to make, but is fantastic. It is the Spanish Allioli - a garlic and oil, no egg mixture with just the right texture.

added almost 4 years ago

Seabirdskitchen's response reminded of Amanda's recipe on here for a milk mayonaise that contains no egg yolks either: