Homemade Mayonnaise (Aioli)
So what’s the difference between mayonnaise and aioli? I mean, really, is there a difference? They’re both delicious, creamy, spreadable, and make the perfect dips. Come on, if it looks like a duck, sounds like a duck…
Well, yes, actually there is a difference. It’s a fine distinction, but there is one.
Mayonnaise is an emulsion made of a neutral tasting vegetable oil, eggs, and vinegar. Sometimes mustard or powered mustard is added and most always salt.
Aioli, on the other hand, originated from the southern plains of Provence, France. It starts with grinding fresh garlic with a mortar and pestle into a thick paste, then that is whisked into the yolks, lemon juice, salt, mustard and sometimes herbs. Aioli uses olive oil instead of the vegetable oil and that gives the creamy emulsion a rich undertone.
Give your favorite herbs a fine chop.
Dip your Papa Frites in that and it’s all over. Homemade mayonnaise elevates anything it’s added to: chicken salad, egg salad, any sandwich, you name it. Oh man, is there anything better than a garden picked tomato sandwich with homemade mayonnaise??? I submit, there is not!
Oh baby, you had me at aioli.
Next week’s post: Keto Hot Cocoa & Homemade Marshmallows
Homemade Mayonnaise Recipe (AIOLI)
Aioli is a great dip for home fries (Papa Frites), wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh... 'cause that's what it is. 🙂
- 2 egg yolks*
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon dijon mustard
- 3/4 cup extra light olive oil
- measuring cups and spoons
- bowl & whisk, blender, or mini food processor
- Place the first 5 ingredients into your bowl, blender, or mini cuisine art. If using a bowl and whisk, vigorously whisk the ingredients together for approximately 45 seconds. The mixture should be well blended and bright yellow.
- Slowly add the oil in drop by drop while constantly whisking. Do this for a 1/4 cup. This takes about 4 minutes if doing it by hand. In a blender or cuisine art, about 1 minute, but you won’t get near the forearm and biceps workout.
- Gradually add in the rest of the oil in a slow stream. Again, if doing this with a bowl and whisk, it will take close to 8 minutes until it is thick and creamy. If using either of the other two devises, 3 or 4 minutes. It will be lighter in color. Cover and chill. You can make this up to 2 days ahead. Keep it chilled.
*Raw eggs are not recommended for infants, elderly, pregnant women, or people with weakened immune systems. To avoid risk of salmonella use pasteurized egg yolk instead.
Herb mayonnaise – chop up fresh herbs and stir them in last. Try thyme, rosemary, and oregano either individually or all together. Basil is very good especially on a ripe tomato sandwich.
Roasted garlic aioli – mash roasted garlic and blend it into the mayonnaise.
Garlic aioli – finely mince 1 or 2 cloves of garlic and give it a good final blitz in the blender or food processor. Or for a more authentic provincial French take on it, mash the garlic with a mortar and pestle, add that to your egg yolks and lemon then whisk in your olive oil.
Excellent with home fries!
1 serving = 1 tablespoon