Aioli (mayonnaise style)
Homemade Provencal aioli is a delicious condiment to have on hand for every meal.
Equipment
Ingredients
- 2 large Eggs
- 100 mL Olive Oil
- 300 mL Neutral Oil You will likely not need all this oil, but have it measured and ready.
- 1 lemon
- 1 clove Garlic
Instructions
- Separate the eggs (save the whites for another recipe) and place the yolks in a large bowl.
- Add the oil very slowly in a thin stream while whisking so as not to split the yolks; when it thickens, add a squeeze of lemon juice.
- If the mayo is thick, you can thin it a bit by adding a bit of oil, with more lemon if necessary. Use your instinct.
- Season with salt to taste, and add more lemon if necessary. To increase the "peppery" taste, add extra virgin olive oil or grapeseed oil/neutral oil to make it milder. This gives you a delicious base.
- Using a grater or microplane zester, grate the peeled garlic clove into the mayo and stir to incorporate.
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