Sunday, 21 September 2014

Aioli and Mayonnaise From Scratch!

So simple as long as you are willing to put in some elbow grease!

The difference between aioli and mayonnaise is basically that aioli has a garlic paste mixed in and mayonnaise does not. So you can either follow the instructions for making the garlic paste and make aioli or skip it and make a plain mayonnaise. You can also add extra seasonings to either the home made aioli or mayonnaise, I like to add some curry powder or paprika and then dip fresh home fries in it.

Aioli and Mayonnaise


2 Egg Yolks
1 Cup Olive Oil
1 Tablespoon Lemon Juice

Garlic Paste:

3-4 Cloves Garlic, minced
1 Teaspoon Kosher Salt


1-2 Teaspoons Curry Powder or Paprika, or a spice blend of your choice


To prepare Garlic Paste:

With a mortar and pestle or in a small bowl with a sturdy spoon smash and mash the minced garlic with the salt until it is a smooth and even paste.

To Prepare Mayonnaise or Aioli:

Add the egg yolks to a medium sized bowl and whisk to combine the two together. If you are adding garlic paste, whisk it into the lightly beaten egg yolks.

Add about 2-3 Tablespoons of Olive Oil to the bowl, whisk vigorously until the egg and oil are emulsified, or completely blended together.

Continue to add the olive oil, several tablespoons at a time until about 1/2 cup has been incorporated. Whisk in the lemon juice until blended in.

Continue to whisk the olive oil in slowly. Just a few tablespoons at a time, whisking until emulsified before adding more olive oil.

Slow and steady whisking is key or else everything is going to split into a terrible oily mess.

Once all the olive oil is whisked in the mayonnaise or aioli should be thick and similar to what you find premade at the store.

If your sauce has split into a terrible oily mess, fear not! Things can sometimes be saved. In another bowl add one more egg yolk. Working with about 1 tablespoon at a time of your split sauce, whisk it into the fresh egg yolk. Being sure to fully whisk before adding more. Slow and steady add the olive oil while thoroughly whisking in between each addition. hopefully that solves things!



I find this to be a fickle recipe, it works perfectly some days for me, and other days I do not reach success. Oh well, can't be perfect all the time!

Other places:

If this recipe just isn't working out, I have a way to cheat!

Simple Aioli

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