Mayonnaise & aioli


It’s very easy to make your own mayonnaise with just a few ingredients, but you’ve got to give it a try. Once you’ve mastered it, it will be very easy for you to whip this up. I took me 3 attempts to get this right – the first was too thick and I used a virgin olive oil which was much too strong. The second attempt was nice and light in colour but I added too much vinegar. The third attempt was perfectly light and creamy with the right balance of flavours.

Adding a little garlic will turn your simple mayonnaise into aioli – which is seen everywhere on pub menus thesedays, usually served with fries, in a burger, or alongside some fish and chips. But you don’t need to limit this to typical pub grub. Aioli and mayonnaise is so versatile and is great with baked salmon, boiled eggs, zucchini fries, crumbed seafood, ham and salad, or vegetable crudites. You can also add a little harissa paste to make an amazing spicy harissa mayonnaise, or chop up some fresh parsley or dill for an awesome take on tartare or herb mayonnaise, perfect with fish.

A couple of tips: don’t skip on the vinegar and mustard as it helps the egg and oil to emulsify, but remember you can always add more towards the end. Use a light tasting oil otherwise the flavour will be too overpowering. If you want to make a big batch of mayonnaise to store in the fridge, simply multiply the quantities. But remember it is made with raw egg, so you don’t want to leave it lying around in the fridge uneaten for longer than 1 or 2 weeks. It’s best eaten fresh.

INGREDIENTS
1 large egg yolk
1/2-1 teaspoon French mustard (such as Dijon)
1/2-1 teaspoon white vinegar
1/2 cup light tasting oil (more or less, depending how thick you want it)
A little sea salt to taste

MIX, WHISK, ADD, STIR…
Mix the egg yolk, mustard and vinegar in a bowl with a whisk. Whisk in the oil slowly, whisking for a few minutes. You may not use all the oil, so stop when you reach the desired consistency.

VARIATIONS
Aioli
Mix in a small clove (or a half clove) of finely crushed garlic.

Harissa mayonnaise
Stir in a teaspoon of harissa paste at the end.

Tartare
Add a teaspoon of fresh chopped dill.

Herb mayonnaise
Add a teaspoon of fresh chopped parsley.

NOTE
If you don’t like the idea of raw egg (or you can’t eat it because you’re pregnant), set a heatproof metal bowl over a saucepan of hot boiled water and do the same thing as above.

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