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The Mayo/Aioli experience

September 29, 2011
Almost Done Mayo

Some years ago when my step-mother bought me my first food processor, it came with a booklet of recipes. One of these recipes was for mayonnaise. Admittedly, I wasn’t too excited about this recipe since I’m not the biggest mayo supporter. I’d rather slather my burger in ketchup, thank you very much. However, it’s always stuck with me that you can make mayo at home. Would it be fresher? Would I suddenly be a mayo lover? And, most importantly, could I actually make this mysterious white fluffy mixture by myself?

Now mayonnaise has a cousin called Aioli. There is very little difference between the two other than Aioli must have garlic in it and use olive oil. According to dictionary.com, Aioli is “a garlic-flavored mayonnaise of Provence, served with fish and seafood and often with vegetables.” Mayonnaise is defined as “a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches, vegetable dishes, etc.” So there you have it – Aioli is fancy French garlic mayo.

Here is the recipe for basic Mayonnaise:

Ingredients in processor

Ingredients in processor

  • 1 egg
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice, or vinegar
  • Salt and pepper to taste
  • 1 cup oil

First, place all ingredients but the oil in your food processor, or blender. You can use bowl and whisk if you feel confident in your ability to keep up a vigorous whisking pace for at least 5 minutes. My first attempt was the bowl and whisk method and unfortunately the mayo was a little runny. The reason is the oil was not added slowly enough, and I was not whisking fast enough.

Second, with all ingredients but oil blended together, keep the food processor on as you very slowly add the oil. The slower you add the oil, the fluffier your mayonnaise will be. Once your ingredients are whipped together into a opaque white-ish spread, you are done. I would recommend letting it chill for a couple hours before use.

Mayo Done

Mayo Done

For my personal recipe, I used balsamic vinegar, a combination of both olive oil and grapeseed oil, garlic powder, smoked paprika, turmeric, salt and pepper. At first, this mayo was alright when I first made it. After letting it sit overnight, like recommended above, the flavors improved. Though now I enjoy the mayonnaise, I think next attempt I would change a couple of things. First, I would use lemon juice instead of vinegar. And second, I would use roasted garlic in place of garlic powder. Lastly, I might change out the olive oil for something with a milder flavor.

What flavors would you/have you incorporated into a mayonnaise?

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5 Comments leave one →
  1. Daniel H permalink
    September 29, 2011 3:12 pm

    I have always wanted to try this, just have not bothered to yet, looks good.

  2. Laura Genello permalink
    September 29, 2011 9:02 pm

    This is Awesome! I have been wondering for so long how to make mayo…not because I eat a lot of it, but because if the mystery was revealed, I might start to eat a lot of it. I never bothered to look up a recipe because I didn’t think such a thing existed. I feel like I have just discovered a new principle of the universe. Thanks! Question: once you make it, does it freeze well, so you can make a bunch and not use all of it as well? How long does it keep?
    –Laura G

    • September 29, 2011 11:11 pm

      Hey Laura! No, it doesn’t freeze well because it is a simple emulsion. The mayo should keep for about a week, so try to make small batches.

  3. October 11, 2011 12:22 pm

    Yumm! I am a secret mayo enthusiast… or at least a pretty recent convert.
    Good Mayo is soo good while bad mayo is kinda scary…

    Have you ever tried curry powder in mayo? Yumm.
    How about some really good saurkraut added to mayo? (this is a really simple way to make tartar sauce, which then you can then dip GF fried fish in…)

    Keep it up sister! thanks for the inspiration!

    • October 11, 2011 12:30 pm

      The sauerkraut with mayo sounds so fabulous! I’ll add making home-made sauerkraut to my list of food projects. And about the GF fried fish, (or fried anything) I totally recommend breading with a garbanzo bean flour mix. I made chicken fingers this way and they were super delicious – I’m thinking of making some fried cod this way.

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