Aioli, basically a garlic mayo, is a fun way to jazz up mayo and even make it dip-able. And home made mayonnaise is far superior to the store bought. A lot of people who don’t like mayonnaise, actually find they like the homemade kind. Give it a try some time. Adding herbs is a good way to use up leftovers that are losing their shelf life too. The only thing you need to remember, is that homemade mayo does not last as long as store bought, with all the preservatives and it does contain raw egg, so take care when handling the product and be sure to keep it chilled. If you want to make a plain mayo, just omit the garlic and onion, or add your own herbs.
- 1 egg yolk
- 1 cup vegetable oil (not olive oil)
- Half a lemon
- Salt and white pepper to taste
- 5 green onions, minced
- 3 garlic cloves, minced very finely
- Use a whisk and beat the egg yolk until light in colour and bubbly. Add a squeeze of lemon which will help the egg yolk whip up better.
- Slowly add a stream of oil while whipping. It is helpful to have a helper, but you can do it alone too. It is important to go slow and make sure the oil is being combined or you will just end up with separated yolk and oil. You are creating an emulsion here so whipping is important. If you start to get a pool of oil that is not mixed in, stop pouring oil and whisk it in.
- Once all the oil is combined, you should have what looks like mayo. Taste it now. If it tastes too oily, add some more lemon juice. The acid in the lemon balanced the oil. Season to taste with salt and white pepper.
- Add the chives and garlic or any other herb you like.
This is good for dipping or to add some fun flavour to sandwiches. Try different herbs and spices or even a little mustard.