Making your own mayonaise / aioli

Since becoming aware of GMOs and all the “rubbish” that producers throw in our foods, I’ve been trying to home-made all kinds of food.  One of my more successful attempts are making aioli – and its much better than any brand name, even if I have to say so myself.

Basically, most recipes I’ve seen are pretty much the same.  You will need:mayo

  • 2 egg yolks
  • 30 ml white wine vinegar
  • 5 ml salt & pepper
  • 1 garlic
  • 5 ml Dijon mustard
  • half a lemon
  • 250 ml olive oil (some split this in olive and vegetable oil, others in olive and nut oil – depending on how much you like olive oil and the possible “bitterness”, you can improvise as you like)

Method:

  1. Start by crushing the garlic, salt & pepper into a paste.
  2. Throw this paste together with the 2 egg yolks, the Dijon mustard and the white wine vinegar in a bowl or food processor
  3. Process / whisk together.  Then slowly pour the oil in the mixture while whisking / processing.
  4. Add the half lemon juice (or part of it) according to your taste and level of tanginess.

 

And that’s it!  Your own mayonnaise / aioli.  Aioli is apparently mayonnaise with garlic.  To me aioli and mayonnaise are one and the same thing – who cooks without garlic :-)  (just kidding).

Enjoy your own – its more tastier and healthier.

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