Creamy and so delicious; this is the best homemade aioli recipe.
A sandwich just isn't a sandwich without this garlic mayonnaise from scratch. See for yourself now.
HOMEMADE GARLIC MAYO (Aioli Recipe)
2 egg yolks
2-4 garlic cloves, minced
1/2 tsp kosher salt
pepper to taste
2 cups olive oil
Place garlic in a mixing bowl and add yolks, salt and pepper. Beat rapidly with a wire whisk or process in a blender. Gradually add the oil; first drop by drop and slowly increase when the appliance is on. Chill and serve.
You've found this wonderful homemade mayonnaise recipe. Eating homemade mayonnaise used to be a luxury - but not anymore. With a pillowy texture, homemade mayo is nothing like the pale stuff you get out of a jar.
Mayonnaise is a notoriously breakable emulsion or combination of two liquids (such as oil and water) that can't be mixed but can be held together in a kind of suspension. But it's easy to make if you know some tricks - and the payoffs are big.
Homemade mayonnaise is the base recipe for other sauces out there - including: Aioli, Remoulade, Thousand Island dressing and much more.
Purists make mayonnaise by hand, but sad to say, I am no purist. I use the good ol’ blender and the mayonnaise is just as good and my arm is not aching from all that whisking. Now, with the wide availability of good wand blenders, it's a great time to bring it out and make some mayo right now...
TIPS: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the eggs are not cooked make certain you use very fresh eggs.
Homemade mayo should be stored in an airtight container and can be kept in the refrigerator up to 4 days.
If you hand-mix the recipe, combine the yolk only with the
mustard. (no egg whites) Whisking constantly, pour a thin stream of oil
until completely incorporated and the mayo is thick. (This is when the
whisk is lifted the mayo will stay on and not fall off.)
Next whisk in the lemon juice (or white wine vinegar) and season to taste with salt and pepper. I'm tired just typing that...much less than doing it. Enjoy my homemade mayonnaise recipe and of course my aioli recipe.
EASY HOMEMADE MAYONNAISE RECIPE
1 large egg
1 TBS homemade Dijon mustard
1-1/3 cups canola oil
4 tsp fresh lemon juice or homemade white wine vinegar
In a food processor or blender, combine the egg with the mustard. With the appliance running, SLOWLY add the oil in a thin stream until it has combined with the egg mixture. Now add the white wine vinegar or lemon juice and pulse until combined. Season with salt and pepper.
HOMEMADE AVOCADO MAYONNAISE FROM SCRATCH
3 egg yolks
1 ripe avocado, peeled and cut into chunks
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch of homemade cayenne pepper
1 tsp dry mustard
1 tsp homemade Dijon mustard
3/4 tsp paprika
1 TBS fresh lemon juice
1 tsp homemade white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil
Place the egg yolks and avocado in a blender or food processor. Then add the lemon juice, white wine and all of the seasonings. Pulse for 1 second and then when the appliance is on SLOWLY add the peanut/olive oil mixture and process until smooth.
Adjust seasonings if needed and store in the refrigerator for up to 7 days.
Click here to view my Mexican Tilapia video
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