Homemade Mayonnaise to Herbed Aioli
Homemade Mayonnaise | 1 1/4 cups
Mayonnaise you make yourself is an entirely different product than the fridge staple from the grocery store. If you make your own, think of it as a “sauce” with its own personality and purpose, characterized by the ingredients that go in it. One of its basic ingredients, egg yolks, stays the same while the oil can be olive, vegetable, canola, safflower, peanut, or a mix, even with some walnut oil. The acid can be any kind of vinegar or lemon juice, and can include some prepared mustard. Mayonnaise is simply an emulsion made by suspending the oil in the egg protein by constant whisking until it reaches the desired consistency. Not hard to make, contains no preservatives, and can be made in small amounts.
2 egg yolks
1 tablespoon white wine vinegar or white balsamic vinegar
1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 to 1 1/4 cups olive oil (or other oil)
2 teaspoons lemon juice
1 tablespoon boiling water
Freshly ground white or black pepper to taste
Have the ingredients at room temperature. Run a large bowl under hot water and dry well.
Have a nice warm bowl to start with
Put the egg yolks, vinegar, mustard and salt in the warm bowl.
Save the egg whites for an omelet
Whisk the yolks, vinegar, mustard and salt together. Begin adding the oil in a very thin stream, whisking all the time.
Keep whisking -- if the oil begins to pool on top, stop adding oil and whisk well to incorporate it
The mayonnaise begins to thicken and lighten, but will remain a lighter color of the olive oil -- note the color of oil I'm using
Continue adding oil until the mayonnaise is thickened.
This is a nice texture for mayonnaise
Whisk in the lemon juice and boiling water.
The hot water "sets" the mayonnaise and the lemon juice balances the oiliness
Adjust the seasonings. Store mayonnaise in a tightly sealed container in the refrigerator for up to 2 weeks.
Aioli and Herbed Aioli | 1 1/4 cups
Aioli is quite simple: just add crushed garlic to mayonnaise.
1 recipe homemade mayonnaise, above
2 to 3 garlic cloves, minced to a paste
Plenty of fresh herbs, such as thyme, basil, marjoram, parsley, or chives
1 teaspoon lemon juice
Salt and freshly ground pepper to taste
For aioli, beat the garlic paste into the mayonnaise. Add herbs and lemon juice for herbed aioli and season to taste.
Make sure the garlic is minced to a paste
I'll use all of this parsley, chives and thyme (the leaves)
Don't hold back on the herbs if you like lots of flavor
This last hit of lemon brightens the herb flavor, as does salt and pepper to taste
Store in a tightly sealed jar in the refrigerator. Aioli will last up to 2 weeks, herbed aioli about a week.
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