Homemade Aioli aka Garlicky Mayonnaise
When was the last time you read the ingredients list on your jar of mayonnaise?
This is the easiest thing to make and you can have it done in less than 2 minutes… 1 minute to get all the ingredients out, 1 minute to whiz it.
1 whole organic egg
1 egg yolk
1 teaspoon dijon mustard
Juice of 1/2 lemon - approx 1-2 tablespoons
1 teaspoon apple cider vinegar
3/4 cup extra virgin olive oil (choose an olive oil that you love the flavour of. If you find the taste of olive oil quite strong, choose a lighter tasting olive oil for this recipe)
1 clove of garlic cored and crushed
1 tablespoon of juice from your sauerkraut or fermented pickles (if not using this, add a little more lemon juice)
Sea salt and pepper to taste
Add the egg, egg yolk, dijon mustard, garlic, apple cider vinegar, pickle juice and 3/4 of the lemon juice to a mason jar.
Using a hand mixer, pop it into the jar and blend for 10 seconds. Whilst the blender is still on, slowly add the olive oil. Blend for approximately 30 seconds until it becomes quite thick and fluffy. Stop the hand blender and have a little taste. Is it lemony enough? If not add the remainder of the lemon juice. Add salt and pepper to your liking. Blend for another few seconds until all mixed in. Too easy! And no mess because it's all made in the jar!
The mayonnaise/aioli will thicken with time and should last about a week in the fridge.. even longer if you have added some enlivened sauerkraut or pickle juice.
For variations try adding fresh herbs, basil or coriander. Or maybe some cayenne pepper or wasabi. Have fun experimenting! So delicious and you know exactly what you've put in it! Beautiful ingredients and no numbers, no nasties, no preservatives and no sugar!
This is my variation on the Nourishing Traditions recipe.