Homemade Mayonnaise and Aioli
Now, before you go on thinking I’m crazy and you “don’t have time for that” hear me out……
You can have homemade mayo or aioli in less than 3 minutes START to FINISH!! I am confident that literally anyone can come up with 3 minutes at some point in their day. No crazy ingredients; I know some may not have ground mustard just chilling in their spice cabinet, but in a pinch you could go ahead and make it without or just switch over to aioli! Your sandwich, burger, potato salad, chicken salad, every.single.thing will thank you; trust me!
Next up- BUT, Hattie the raw egg?!? Yeah, yeah, yeah; raw eggs get a bad wrap and if you aren’t comfortable with it, I guess I get it since we’ve all been told they are to be avoided at all costs for so long! I can tell you I have been making both homemade mayo and aioli for quite some time now and I’m happy to report that everyone in my house is a-okay!! The key is the acidity from the vinegar. Also worth noting, most “issues” come from dirty egg shells; wash those eggs and rest easier!
Now that we have all of that out of the way, let’s get to it!
**if you use regular olive oil that is “green-ish” your mayo or aioli will have a green color to it. Yes, the taste will be fine. So if that’s what you have and you want to make it immediately, go for it! The “lighter” olive oil will give you the traditional white/cream mayo and aioli.
Mayo:
2 eggs, close to room temp
1 cup olive oil
1/2 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground mustard
Place eggs, vinegar, salt, and ground mustard into a blender or food processor that has the option for an opening in the top while still running. Begin blending at high speed; while still blending, slowly start adding the olive oil. You will continue drizzling the olive oil in at a slow, but steady speed while the blender is emulsifying the eggs and oil. You will see the mixture start to thicken very quickly. Within 15-20 seconds of the final drizzling of oil being added the mayo should be thick! Transfer mayo to a jar with a tight fitting lid and place into the refrigerator to get cold before using.
Aioli:
2 eggs, close to room temp
1 cup olive oil
1/2 tablespoon white vinegar
1/2 teaspoon salt
5 garlic cloves
Place eggs, vinegar, salt, and garlic cloves into a blender or food processor that has the option for an opening in the top while still running. Begin blending at high speed; while still blending, slowly start adding the olive oil. You will continue drizzling the olive oil in at a slow, but steady speed while the blender is emulsifying the eggs and oil. You will see the mixture start to thicken very quickly. Within 15-20 seconds of the final drizzling of oil being added the aioli should be thick! Transfer aioli to a jar with a tight fitting lid and place into the refrigerator to get cold before using.
I am comfortable storing the mayo or aioli for 7-10 days in the refrigerator; if it lasts that long! I will be sharing some of the ways we use these, especially the aioli, very soon!!!