Homemade Garlic Mayo (Aioli)
This homemade mayo skips the processed oils of commercial mayo brands and replaces them with healthier fats to make an already indulgent condiment even better!
Ingredients
2 egg yolks, room temperature (save the whites for another use)
1 clove garlic, chopped
2 Tbsp. lemon juice
2 Tbsp. apple cider or white wine vinegar
2 tsp. Dijon mustard
1 Tbsp. honey
3/4 tsp. sea salt
3/4 cup extra virgin olive oil
3/4 cup avocado oil
Optional add ins: Your favorite herbs or seasonings like rosemary, thyme, green chiles, or scallions.
Makes 3 cups
Directions
Add the egg yolks to a bowl or wide-mouth glass jar. Using a fork or whisk, lightly whip the egg yolks until they are foamy. Add the garlic, lemon, vinegar, honey, mustard and salt. Whisk until well incorporated.
Now comes the emulsification step, which is the most crucial. Pour the egg mixture into a food processor or blender, or use an immersion blender if using a wide-mouth glass jar. With the blender running, pour in the oils, one at a time, very slowly and steadily to allow the ingredients to combine and emulsify. It is much easier, especially if you are a novice at this, to use a liquid measuring cup with a pour spout to maintain a nice, thin stream.
Once emulsified,* the mayo will be thick and creamy with a very light color. Season to taste, put a lid on your jar and refrigerate. This will keep for about a week in the fridge. Multiply the batch as needed.
*Troubleshooting: If your mayo “breaks” and starts to look curdled, it can be fixed. Don't panic. Add one more egg yolk to the mixture along with 2 tablespoons water. Blend that in, and then add additional olive oil 1 teaspoon at a time in a very slow, thin stream just until the broken mayo becomes light and creamy.
Suggestions
Tip! Use local, pasture-raised eggs and a high-quality olive oil here, such as Soler Romero, a beautiful farm-to-table Spanish olive oil imported through a cooperative in Viroqua.
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