Aioli, For the Win!

A quiet afternoon.

The sun has finally shown itself after days of clouds.

After days at home.

We’re having air fryer cod fillets tonight, so I may as well take about five minutes and make a fresh batch of aioli (garlic mayonnaise), and yes, really, making your own mayonnaise takes only five minutes or so with a blender. Or…

With a handy dandy mini food processor, which is pretty inexpensive, and, if you choose the right model, even has a built-in drizzle lid to regulate how quickly the oil gets added to the egg and oil.

Genius, no?

•1 egg
•1 tbsp lemon juice
•2 cloves garlic, crushed
•1/2 tsp Zippy & Sweet or Dijon mustard
•1/4 tsp Seasoned Salt
•1/4 tsp Aleppo pepper
•1/4 tsp black pepper
•1/2 cup vegetable oil or olive 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.


Make this once, and you will be left wondering why you haven’t been making it more often?

Note: can’t have raw egg? No worries! Check out this eggless mayonnaise recipe!

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