Home-Made Basic Mayonnaise / Aioli
by Val CucineHome-Made Basic Mayonnaise / Aioli
Rated 5 stars by 1 users
Category
Sauce
Calories
114
Aioli, a garlic-flavored emulsion, is a popular condiment originating from Provence, France that's very similar to Spanish alioli. It is typically described as a garlic mayo and is easier to whip up than you may think. The trick to getting the signature thick texture is to add the oil very slowly at first, allowing the egg and the oil to emulsify. You can do this two different ways: using either a blender or a whisk and a bowl. The blender method is faster and easier since you're not physically whisking it, but the aioli can also separate quickly, so watch it carefully. The whisking method may take a bit more effort, but it gives you the most control over adding the oil and the final texture of the aioli. This recipe calls for using a whole egg, and although most recipes call for just an egg yolk, using the whole egg works just fine.
Aioli is delicious as a dip for grilled or steamed vegetables, or dolloped onto simply cooked fish or spread as a condiment on a burger. You may even be tempted to eat it by the spoonful, which may not be a great idea in terms of nutrition, but it is delicious.

Ingredients
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¾ cup best-quality olive oil
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¼ cup peanut or canola oil
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1 large egg yolk
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3 teaspoons fresh lemon juice, or to taste
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Coarse salt (kosher or sea Salt flakes)
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Makes slightly more than 1 cup.
Directions
Stir together the olive and canola oil in a measuring cup with a spout.
Place the egg yolks and lemon juice in a blender, and pulse until a coarse paste formed.
With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise.
Scrape the mayonnaise/aioli into a bowl, and season with salt to taste, and more lemon juice, if desired.
Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer.
If the mayonnaise/aioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.
Nutrition
Calories 114, Protein 0 grams, Carbs 1 grams, Fiber 0 grams, Fat 13 grams, Cholesterol 23 milligrams, Sodium 1 milligrams, Saturated Fat 2 grams
This mayonnaise recipe would be much healthier without the canola oil, which is made from GMO seed. Just look at the bodies of people who consume canola oil and you will see why it is best avoided.
(e.g., Large turkey neck, big belly & butt, & rolls of blubbery fat). For a healthier mayonnaise use Omega Nutrition’s organic Flax Oil, which can be combined with organic extra virgin olive oil or used alone.