Aioli, Again

So, yeh, I have posted a bunch of mayonnaise/aioli recipes, but, making a fresh, Whole 30 safe, batch for a gathering with friends tomorrow, reminded me how very simple it is too toss together, and how very tasty it is, so, here we go again…

Aioli is, simply put, mayonnaise with garlic added, so, egg, lemon juice, salt, pepper(s), garlic and, at the last, oil.

I used my mini food processor, which has an oil drizzler built into the lid, but a plain ole

blender, or even an emulsion blender will work, you just need to stream the oil in very slo-o-o-wly. to allow the aioli/mayonnaise to absorb it and emulsify into a pretty magnificent sauce.

•1 egg
•1 tbsp lemon juice
•1 clove garlic, crushed
•1/2 tsp Dijon mustard
•1/4 tsp sea salt
•1/4 tsp Aleppo pepper
•1/4 tsp black pepper
•1/2 cup vegetable oil

Add all of the ingredients, except for the oil, to your device of choice and pulse to chop the garlic and whip the egg.

With your device of choice running, slowly stream the oil into the mixture and watch, amazed, as it turns into a creamy thing of garlic mayonnaise beauty.

Note how cool that built in drizzler in the lid is on this mini food processor? For about $30, I think that kinda cunning lid design alone is worth the space in your kitchen.

And, there you have it.

In a bit under five minutes, home made, deelicious garlic mayonnaise.


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