fbpx
July 2, 2021

Aioli: Homemade Mayonnaise

The Crème de la Crème of Condiments

aioli in a bowl with basil and garlic and lemon nearby
Aioli: Homemade Mayonnaise 22
Print

Aioli

aioli in a bowl with basil and garlic and lemon nearby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Aioli is a garlic-flavored mayonnaise for which we have the French to thank. If you skip the garlic, you will have an equally delicious option—homemade mayonnaise. Once you've had this homemade version, you’ll see there’s nothing quite like it. Making mayonnaise is surprisingly simple. You can make it in under 5 minutes, and the recipe requires only four ingredients: eggs, garlic, oil, and Dijon mustard. Your small investment of five minutes will yield a multitude of uses for easy meals.

Aioli can be used on vegetables, potatoes, slaws, leftover meat like chicken, turkey, and lamb, and in deviled eggs. It’s not only superior to the store-bought jar of mayonnaise, but it also has more uses that will help you make a meal worth talking about. 

Ingredients

Scale

2 egg yolks

One teaspoon of Dijon mustard

3/4 - 1 cup olive oil

3/4 to 1 cup grapeseed or sunflower oil - optional

Six cloves of fresh garlic

Celtic or sea salt

Fresh ground pepper

Instructions

1. Crack the eggs and separate the whites from the yolks. Be diligent with this step. Egg white will not produce a firm mayonnaise and increases the risk the mayonnaise will “fall.” (See the explanation in Step 5.) Save the egg whites for an omelet. I usually add an extra whole egg with the yolk to the leftover egg whites when I make an omelet.

2. Place the egg yolks in the bowl of a stand mixer with the whisk attachment.

3. Add the 1 tsp of Dijon mustard to the mixing bowl.

4. Turn on the mixer and whisk the egg yolk and Dijon on high for about 20 - 30 seconds.

5. Start adding the olive oil in a steady stream. You want the egg and olive oil to "connect" and bind together and start to thicken. If the egg does not bind with the oil, we say the mayonnaise has “fallen,” meaning it is liquid and will not produce a mayonnaise.

6. Keep adding the olive oil until you have used 3/4 to one cup of olive oil. 

7. Keep the machine on and slowly add the second oil - grapeseed or sunflower oil.

8. If the mayonnaise starts to get too thin add a little olive oil and then continue with the second oil.

You can make this with only olive oil. It is still fabulous, just heavier.

I never measure the oils, I go by feel adding about half olive oil and half either sunflower or grapeseed oil. A French Chef told me that an egg yolk will absorb an infinite quantity of oil, so the amount of oil you add is irrelevant. I add enough oil to produce the amount of mayonnaise that I want, and it is about 3/4 cup to a cup of each oil. You can play with these amounts.

9. Use a garlic press to add 3 - 6 cloves of garlic and mix into the mayonnaise to create an aioli.

Add Celtic salt and pepper.

Notes

Use your homemade mayonnaise or aioli anywhere you would use mayonnaise. Here are some unique ideas:

Make Mimosas. Not to be confused with the cocktail, they are the French version of the deviled egg. Named after the mimosa tree, which has small yellow flowers, the grated egg yolk resembles the yellow flowers on the mimosa tree. Serving Mimosas in small plastic spoons is a fabulous idea for entertaining. You can find the recipe and details here.

French deviled eggs made with aioli

Get creative with your deviled eggs. Serve them on slices of tomato with a shrimp and basil leaf on top. 

IMG 7538 1

Serve the dish "Aioli," also called Grand Aioli, as a main dish. The dish Aioli is served with a variety of steamed fish, vegetables, and potatoes, such as steamed whitefish, shrimp, carrots, and asparagus. Hard-boiled eggs are also often included. All the ingredients are served on a platter with aioli on the side for dipping.

IMG 7578 1

Serve as a dip for raw vegetables.

IMG 1831

Use in tuna, potato salad, or cole slaw. 

IMG 7633

IMG 7523 1

Serve with cold meat, like roast chicken, lamb, or turkey. This is classic in France in the summer heat and is a delicious and easy way to repurpose your leftovers into something new.

IMG 1398

Or as a sandwich spread

IMG 2463

Share This

Facebook    Pinterest 

I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

Copyright 2019-2024, Return to the Table by Caterina De Falco, All Rights Reserved

I provide links to products and services I genuinely love and want to share with you. Some of these links may earn me a referral commission at no additional cost to you. This referral fee helps support this site. Thank you for your support!
Caterina DeFalco image for contact page
Ciao for now!
caterina's signature

4 comments on “Aioli: Homemade Mayonnaise”

  1. Made it for the first time today. Used it in potato salad with chives, capers, celery and a little caper juice. Love it!!!






    1. Yay! Potato salad and aioli with capers is a classic combination in French cuisine. Bravo! I love the addition of the chives. I am saving this idea, and am going to make it. Thank you!

    1. Dill is amazing too. The fun part about basic recipes like aioli, is that each time you make it, it can be different. Dill one time, chives the next, then basil, cornichons... and you never get bored with the same recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Member Success Stories

  • Now I Have Great Kitchen Intuition!

    "Finding you [has] truly inspired me to cook more and focus on quality ingredients. Strengthening my kitchen intuition has been key, it's how I know to roll leftovers into something new or I can see what I bought and come up with creative solutions.

    As a family, we always valued sitting down together for dinner but now it's done with so much less stress. I can be done with work and still make easy meals . . . amazing quality meals that are thrown together in a short time and we get to enjoy each other!"

    1 2 3 5
  • My Family is Closer Than Ever

    “Your suggestions are so priceless! Thank you for such valuable content. My family is closer than ever, thanks to you!”

  • BRAVO! I'm in!

    “[Caterina is], in 5 steps, hitting all the major points of what works in generational connection across all cultures. Families don’t just happen, they are grown and this is the sweet and lasting way to do that. Bravo and I’m IN!”

  • A Real Game Changer

    "We have made a lot of progress over here under your care. We are now all eating from the same “pot” which I was surprised how much my kids loved. They were so excited when I put the food in the middle of the table. They asked for it the next day, Can we do that special fancy dinner thing where we have a feast? It really is such a better ritual—passing the food around and all sharing from the same platter, a real game changer."

  • Accidental Weight Loss!

    “I don't know if I told you, but I accidentally lost about 8 lbs after cutting out most semi-processed foods!"

Studio One44
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram