One of my all time favorite versions of aioli, or, ‘garlic mayonnaise,’ this tasty spread comes together in next to no time with the use of a blender or mini food processor.
Yeh. You could make this the traditional way and whisk it all together in a mixing bowl, but, I have the technology, and really see no point in not using it.
Note: for those with raw egg issues, check out this No-Egg Mayonnaise recipe, and just add the Sriracha and horseradish.
INGREDIENTS
•2 egg yolks
•1 tbsp lemon juice
•1 tsp sugar
•1/2 tsp Seasoned Salt
•1/2 tsp dry mustard
•1/4 tsp white pepper
•2 tbsp prepared horseradish
•3 garlic cloves, minced
•1 tsp Sriracha
•1/2 cup peanut oil
•1/2 cup veggie oil
Add all of the ingredients, except for the oils, to the bowl of a mini food processor or a blender jar and pulse until nicely combined.
Note: using a processor or blender means you can skip mincing the garlic, so, bonus!
Combine the oils in a beaker and, with the processor or blender running, slowly drizzle into the egg and garlic mixture – my Cuisinart mini processor has this cool feature built into the lid that makes drizzling in the oil idiot proof, which helps me a lot on some days.
Stop the processor or blender once all of the oil has been absorbed and your Aioli nicely emulsified.
Thick, creamy, and oh! so very tasty, this may very well be the mayonnaise you’ve been looking for.
Transfer to a covered container and store in the fridge for up to a week.