never-to-be-store-bought-again aioli

DSC05085I really have no excuse as to why I have never properly attempted to make my own mayonnaise before beyond the convenience of reaching for the Best Foods. I’ve read many a recipe, bookmarked a few, bothered never. Until now. My saying that it’s entirely worth the effort (this isn’t hard: very little is required) isn’t enough: just do it, taste it for yourself and see. Further adding to its merits? It’s low carb and absolutely zero sugar. Marvellous.

DSC05082 DSC05084 DSC05103Ingredients (makes a small jar’s worth):

  • 1 large egg yolk (free range and room temperature)
  • 2 tsp mustard
  • 2 tsp crushed garlic (omit if simply wanting to make mayonnaise)
  • Juice of 1 lemon or 1 tbsp vinegar
  • Salt and freshly cracked black pepper to taste
  • 1 cup neutral oil (I used light olive oil)
  1. In a narrow glass intended for stick mixer use, or blender, mix the egg yolk, mustard, garlic, lemon juice and plenty of salt and pepper until combined.
  2. With the mixer on, add the oil in a slow stream and watch it emulsify.
  3. If a thinner consistency is desired, add a little boiling water (just teaspoonfuls) at a time.
  4. Store in a sterilised jar for up to two weeks.

DSC05087

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