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Homemade Aioli | How to Make Mayo

January 6, 2021 by Madalaine 2 Comments

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So what’s the difference between homemade aioli and mayonnaise?  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…

garlic aioli with fresh herbs surround by homemade french fries

Is there a difference between Mayo and Aioli?

Well, yes, actually there is a difference.  It’s a fine distinction, but there is one.  Mayonnaise is an emulsion made of neutral-tasting vegetable oil, eggs, and vinegar.  Sometimes mustard or powered mustard is added and most always salt.

oven baked homemade french fry dipped in garlic aioli with fresh herbs
Aioli makes a wonderful dip for Homemade Papa Frites (homefries)

What is Aioli?

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 vegetable oil and that gives the creamy emulsion a rich undertone.

DSC_1091

How to Make Homemade Mayo

  1. In a cup for an immersion blender or mini food processor, add 2 egg yolks, 1/4 teaspoon salt, 1/2 teaspoon mustard, 2 teaspoons lemon juice and 1 teaspoon white wine vinegar.
  2. Blend the above ingredients until smooth.
  3. Slowly add 1/4 cup olive oil drop by drop while blending with the immersion blender.
  4. Next in a very slow stream, add 3/4 cup vegetable oil until a mayonnaise is thick and creamy

Makes 1 1/4 cup

How to Make Aioli

  1. In a cup for an immersion blender or mini food processor, add 2 egg yolks, 1/4 teaspoon salt, 1/2 teaspoon mustard, 2 teaspoons lemon juice, 1 teaspoon white wine vinegar, and 5 fresh garlic cloves.
  2. Blend the above ingredients until smooth.
  3. Slowly add 1/4 cup olive oil drop by drop while blending with the immersion blender.
  4. Next in a very slow stream, add 3/4 cup vegetable oil until the mayonnaise is thick and creamy

Optional: Fold in your favorite herbs after you’ve minced them finely.  This recipe also yields about 1 1/4 cup.

Give your favorite herbs a fine chop.

DSC_1103

Dip your Papa Frites (home fries) in that and it’s all over.  Homemade Aioli, as well as a good homemade mayo, 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!

DSC_1114

Oh, baby, you had me at 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
5 from 2 votes
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Homemade Aioli Recipe (Mayonnaise)

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. 🙂 Makes about 1 cup.

Course Side Dish
Cuisine American, French
Keyword homemade mayonnaise
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tablespoon
Calories 96 kcal
Author Madalaine

Ingredients

  • 2 egg yolks*
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt , plus more to taste
  • 5 cloves fresh garlic
  • 1/2 teaspoon dijon mustard
  • 3/4 cup vegetable oil
  • 1/4 cup extra light olive oil

Equipment

  • measuring cups and spoons
  • bowl & whisk OR immersion blender, or mini food processor

Instructions

  1. Place the first 6 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.

  2. 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.
  3. 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.

Recipe Video

YouTube video

Recipe Notes

*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.

Variations:

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!

This recipe makes 1 cup

 

Nutrition Facts
Homemade Aioli Recipe (Mayonnaise)
Amount Per Serving (1 tablespoon)
Calories 96 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Cholesterol 24mg8%
Sodium 76mg3%
Potassium 3mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 33IU1%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Condiments, Ketogenic, Low Carb, Low Carb & Gluten Free Tagged With: Keto Friendly

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Reader Interactions

Comments

  1. Natalki

    January 20, 2016 at 4:37 am

    That’s how it is!

    I did not know, thank you http://www.lakesidetable.com always good information!

    Reply
    • Madalaine

      January 26, 2016 at 10:40 am

      Thank you Natalki!

      Reply

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