I love garlic and mixing it with mayonnaise is a no-brainer really. The French have of course been making Aioli (garlic mayonnaise) for bloody years. Here’s how to make your own.
Homemade Aioli (garlic mayonnaise)
Today I made Aioli (garlic mayonnaise) as I felt compelled to make something eggy due to our abundance in the egg department.I could have made my foolproof homemade mayonnaise but decided to get into that hit of garlic with a great aioli instead.
But before I give you the simple recipe for this delicious sauce let me introduce you to five new ladies who have joined our little family up here on Walton’s Mountain – my Hen Party!
They are Martha, Mildred, Lois, Betty and Scooteroo. A friendlier bunch you couldn’t hope to meet. They follow you everywhere like a feathered posse and are quite content to sit at my feet as I clamber about in the berry patch with my boxes and baskets collecting black currants and raspberries.
They show no fear of being trodden on and just give me an old-fashioned look if I accidentally knock into them as I step from one tangle of bushes to another.
What is Aioli
So today’s recipe just had to make use of these lovely fresh eggs. Mayonnaise? Why not take it a step further and go for Aioli (okay, here is a rough guide to pronunciation – ai – yoh – lee) that is so popular in Provence.
The strange-sounding name is from the French word for garlic, ail, and to be honest the name is more difficult than the dish. This is simplicity itself to make and a lovely addition to salads, new potatoes and sandwiches.
Ingredients for this garlic mayonnaise
I use egg yolks (though some recipes use whole eggs) and I save the egg whites for making meringues. A clove of garlic, lemon juice, olive oil and salt and pepper.
How to make Aioli (Garlic Mayonnaise)
A simple recipe that just takes a wee bit of patience. It is all down to timing, add the oil very slowly at first as this will create a smooth emulsion with the egg.
You can either do this in a blender or in a bowl by hand with a whisk,
Using a blender is obviously quicker but watch out that the aioli doesn’t split if you get carried away and add the oil too quickly.
Doing it by hand with a whisk and a bowl does give you more control and it’s actually rather relaxing too.
What to do if the aioli splits
If you do add the oil too quickly and find the sauce curdling then stop and add another egg yolk to the mix and start drizzling in the oil again. Slowly, slowly is the name of the game here.
How long will this keep
This garlic mayo will keep for up to 4 days in a covered container in the fridge. Bear in mind that as it has garlic in it the taste will get stronger with time.
Can you make vegan aioli?
I do make a vegan version – here is my apple aioli vegan version.
How to serve this sauce
Traditionally aioli is served with seafood. In fact, on Christmas Eve the dish of choice all over France is a selection of seafood with this sauce called Le Grand Aioli.
Aioli goes really well with eggs, for an amazingly garlicky egg mayo. Or try it instead of the standard mayonnaise for a potato salad.
I also serve my homemade aioli with mussels, check out my moules frites recipe.
Spread aioli on sandwiches and serve it with burgers and so much more.
Looking for more super easy tasty dips/sauces to make? Then check these out before you go;
Homemade Aioli (Garlic Mayonnaise)
- 2 fresh egg yolks
- 1 tbsp fresh lemon juice
- 1 clove garlic
- salt & pepper to taste
- 100 ml olive oil
- Crack the eggs and save the whites for another use, you only want the yolks here.
- Whizz the yolks in food processor and add the lemon juice.
- Crush the garlic clove and add to the mix.
- Season with salt and pepper.
- Now start VERY SLOWLY dripping in the olive oil as the machine whizzes everything up. This is an excercise in patience and a steady hand but keep up the slow pace with the oil.
- When it all comes together and thickens you are ready to taste and adjust seasoning.
- Spoon into a bowl and enjoy!
PIN ME FOR LATER