Olive Oil Mayonaise and Aioli


Image courtesy of wikipedia

Mayonnaise in an emulsion of eggs, oils, vinegar or lemon juice, and mustard.  The lecithin in the egg yolks stabilizes the mixture.  The first time I tried to make mayonnaise I used a whisk and I think that my arm was going to fall off.  Making mayo this way was a two person job. Since then, I have used a blender to easily make this concoction.

Olive Oil Mayonnaise

Ingredients:

1 large egg

1/2 tsp minced garlic

1 tsp whole grain mustard

1 tbs lemon juice or white wine vinegar

3/4 cup extra virgin olive oil

salt and pepper to taste

Directions:

  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor.Blend until smooth.
  2. Blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Aioli

Ingredients:

5 large garlic cloves peeled

Image courtesy of wikipedia

1/2 tsp kosher salt

1 large egg

1 cup extra virgin olive oil

 Directions:

  1.  Mash the garlic and salt together in coffee grinder until it is a paste.  You can use the small work bowl on your food process or a mortar and pestle. In a the large bowl of you food processor or in a blender, process the egg for 30 seconds.
  2. Add the garlic paste to the food processor and add the oil in a this stream until it is fully integrated into the mixture. Cover and refrigerate for 1 hour before using.

You can keep this a week in the refrigerator.

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1 Comment

Filed under Recipes

One response to “Olive Oil Mayonaise and Aioli

  1. Pingback: Easy Salmon Salad with Green Apples and Sunflower Seeds | Low-Carb Cookery

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