I have never had success making mayonnaise in a food processor or blender. The velvety richness of homemade mayo is worth the added effort of whisking it by hand in a small bowl. I used to make it with a fork, but the small whisk has worked wonders. It is not about the speed of the mixing but the consistency of the mixing direction and the point at which ingredients are added to the bowl.
takes about 15 minutes to make.
will keep for about 1 week, covered and refrigerated.
2 large egg yolks, reserve whites for other use
1 tbs Dijon mustard (not the full grain one)
2 tbs fresh lemon juice
1 clove fresh garlic pressed or to taste
1/4 tspn kosher salt
freshly ground black pepper
3/4 cup vegetable oil or canola oil
1/8 cup olive oil
additional spices to add if desired:
Separate the eggs. Place the yolks in a medium size bowl and add the mustard and lemon juice. This allows the yolk to “cook” a bit and will create the suspension for the oil. Start whisking. Add the salt. Slowly start drizzling in the vegetable oil and whisking it in. Allow the mixture to “catch” and then continue to slowly add in small amounts of oil. Repeat until all the oil is incorporated.
The mixture should be dense, like a pudding. Adding the olive oil at the end adds for a nice flavor body but I prefer to only use the olive oil for a small portion of the oil as opposed to all of it. It is too strong if used for all the oil.
Add spices of choice and black pepper to taste. In the photo I used paprika since I knew I was making egg salad and deviled eggs from this batch.
This aioli can be used on many things, not just as a spread on sandwiches and burgers. It is delicious as a dip with chilled lobster. It is also great mixed with other sauces to mellow them out, like chipotle or harissa. Basically, it can be used in the place of mayonnaise in any recipe. Potato salad, lobster rolls, egg salad, chicken curry salad, salade nicoise. You get the idea. Elevate your taste buds.