Why (and How) I Make My Own Aioli/Mayo and You Should Too
Before I get started: I would like to note that although mayo and aioli are not technically the same thing, I will use them interchangably throughout this post. Hopefully I don’t ruffle any foodie feathers.
Back to the original programming…
Coming into this post, I’m sure you’re thinking – this girl is out of touch with reality. Who has time/energy to make their own aioli? There are a dozen pre-made brands out there, why can’t I just use them? To this I say, hear me out.
Firstly, I’ll start by saying that for the vast majority of my life I did not want to be within 3ft of that white “sandwich spread” called mayo. I never knew what was in it and I didn’t care. I had no interest. As my pallet developed and I started experimenting more with flavor and texture, I began to see the benefits of such a condiment. I’m not big on sandiches but as a veggie lover, I often find myself with a hearty helping of something nutritious and delicious and a yearning for something for coating or dipping. In comes aioli!
Once I opened myself up to the possibility of mayo, I had to figure out how to have it on my own terms (i.e. without a bunch of gross things in it). Most of the pre-made brands are filled with yucky oils, added sugars, and weird unfamiliar chemically ingredients, obviously not an option. So of course I took to the interwebs! There are a ton of tutorials out there, some of which include not-so-fancy kitchen tech such as an immersion blender and some of them that call for more patience and some good old fashioned elbow grease.
If you don’t already have an immersion blender, I would highly recommend grabbing one. They’re pretty inexpensive, don’t require a lot of storage space, and they’re pretty handy for quickly blending a soup, making a quick smoothie, and for, you guessed it, making your own mayos and aiolis.
Making your own mayo with an immersion blender is so simple. Like SO SIMPLE. You’ll be amazed. After making it once, I’m pretty sure you’ll think twice before purchasing something off the shelf again.
Here is a quick recipe for the basic garlic mayo that I’ve been keeping in the fridge lately. Aside from missing out on all the nasty ingredients, making your own mayo is also great because you can customize! I’ve made variations including chipotle, cilantro, basil, chives – tailor it to your tastebuds, the possibilities are endless!
- 1 egg yolk
- 1 cup avocado oil or light flavored olive oil (unless you want the olive-y flavor!)
- 2 cloves fresh garlic, chopped (no need to mince)
- 1 tsp dijon mustard
- 1/2 TBL fresh lemon juice
- 1/2 tsp white pepper
- salt to your liking
- whatever other fun flavoring you'd like to throw in!
- Add everything except the salt to the immersion blender cup and let sit for about a minute.
- Place the immersion blender to the bottom of the cup and begin start to blend, slowly lifting the blender up and out as you see the emulsion start to take form (this will happen almost instantly).
- Sprinkle in some salt, stir and take a taste to see if it's to your liking.
- Add more salt/seasoning as you'd like.
- Store in a glass jar in the fridge for up to a week.
- Put it on everything.