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My Own Large Batch Less Expensive but Good Aioli Mayonnaise

The aroma of garlic still takes me back to my grandmother’s kitchen in Provence. Sunlight streamed through the window as she meticulously crushed garlic cloves with a mortar and pestle, the scent mingling with the salty sea air drifting in from the Mediterranean. She would then slowly, painstakingly, drizzle in olive oil, creating a pale yellow emulsion that was more than just a sauce – it was an act of love. This aioli recipe, while adapted for modern kitchens and budgets, aims to recapture a bit of that magic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 10
Yield: About 2 1/2 cups
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

4 egg yolks
1 whole egg
3-5 fresh garlic cloves, peeled (or to taste)
2-3 tablespoons lemon juice (reconstituted okay, add more to taste)
1 tablespoon prepared mustard (regular or Dijon, add more to taste)
1 1/2 cups dark green virgin olive oil
2/3 cup regular canola oil
1 teaspoon salt (or more to taste)

Equipment Needed

Food processor
Measuring cups with pour spout
Large spoon
Refrigerator

Instructions

Begin by preparing the garlic. Peel the garlic cloves and place them in the bowl of your food processor. Pulse the processor until the garlic is finely chopped. Stop the processor.
Separate the eggs. Separate all but one of the eggs, saving the separated whites for another use (such as meringues or an omelet). Place the yolks in the food processor bowl with the chopped garlic and let them rest for a few minutes, allowing them to warm slightly to room temperature.
Prepare the oils. While the egg yolks and garlic are resting, measure out the olive oil and the canola oil separately. Combine the two oils in a measuring cup with a pour spout. This mixture of oils allows you to achieve a rich flavor without the expense of using only pure olive oil.
Measure the flavorings. Measure out the mustard and the lemon juice, keeping them ready near the food processor.
Begin the emulsification: Turn on the food processor and let it whir, mixing the egg/garlic mixture.
Drizzle in the oil (the key to success!): Using your large spoon, begin dripping the oil into the whirring egg mixture, literally a drop or two at a time. Leaving the processor running, add the oil very, very slowly at first. As you use the spoon to dip the oil out of the measuring cup, this allows you to stop pouring between drizzles for a split second, giving the oil time to absorb into the egg mixture. Start with a small drizzle at a time.
Increase the oil flow gradually: As you progress through the oil, dripping it in, you can gradually increase the rate at which you add it. About halfway through the oil, you should be able to begin a thin, steadier drizzle directly from the spout of your measuring cup, setting aside the spoon. Pause after each drizzle to let the egg absorb the oil.
Continue until emulsified: Resume the same process until all of the oil is incorporated and the egg and oil stiffen into a mayonnaise. You can go a little faster as you near the end of drizzling in the oil.
Add the remaining ingredients: When all the oil is incorporated into the yolk mixture, you should have a nice, fairly stiff consistency of mayonnaise. Stop the processor and, if you haven’t already, measure out the lemon juice, the mustard, and the salt.
Incorporate the lemon juice, mustard, and salt: Start the processor again, and a bit at a time, gradually add the lemon juice, stopping for a second after each drizzle to let the mayonnaise absorb the lemon juice. Stop the processor when the lemon juice is absorbed. Adding the mustard can be done all at once while the processor is whirring. Add the salt next, as the processor continues to run.
Taste and adjust seasoning: This is a crucial step! Taste the aioli. It should have a subtle, nice tang and just the right garlic ‘bite’ to it. If the aioli mayonnaise isn’t tangy enough (tart enough) or doesn’t have enough salt, add whatever you think is missing in very small amounts and re-taste.
Be cautious with the lemon juice: Be careful not to add too much lemon juice, as this will overpower the flavor of the mayonnaise. It is easy to think that if a little is good, a lot is better, but not in this case. You can also add a little bit more mustard if you think it needs it, but again, it is easy to overpower the delicate balance of flavors if you get carried away.
Taste, taste, taste: Stop each time you add a bit more of something and taste it.
Know when it’s right: You’ll know when it is right. It will just ‘knock your socks off’ it is so good. When the aioli suddenly comes to life, then stop right there.
Chill and serve: Place the resultant mayonnaise mixture in the refrigerator for at least an hour to chill it and let the flavors blend some more. Enjoy!

Expert Tips & Tricks

Temperature matters: Ensure the eggs are not ice-cold. Allowing them to sit at room temperature for a short time helps with emulsification.
Slow and steady wins the race: The key to a stable emulsion is adding the oil very slowly at the beginning. Patience is key.
Adjusting the garlic: If you prefer a milder garlic flavor, you can blanch the garlic cloves in boiling water for a minute before adding them to the processor. This will soften the garlic and reduce its sharpness.
Troubleshooting: If your aioli separates, try whisking an extra egg yolk in a separate bowl and then slowly drizzling the separated aioli into the yolk while whisking vigorously. This can sometimes bring it back together.
Infusing the oil: For an even deeper flavor, infuse the olive oil with garlic by gently heating it with crushed garlic cloves for about 30 minutes on low heat, then straining and cooling before using.

Serving & Storage Suggestions

This aioli mayonnaise is incredibly versatile. Serve it with:

Toasted slices of sourdough French bread, accompanied by a glass of your favorite dry red or white wine.
Grilled or roasted meats, such as beef, pork, or chicken.
Vegetable crudités for dipping.
Seafood, like grilled shrimp or fish.
As a spread for sandwiches or burgers.

Store leftover aioli in an airtight container in the refrigerator. It will last for up to 3-4 days. Due to the raw egg yolks, it’s not recommended to leave it at room temperature for more than a couple of hours. Freezing is not recommended as it can affect the texture.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	445 kcal	22%
Total Fat	49g	75%
Saturated Fat	6g	30%
Cholesterol	97mg	32%
Sodium	260mg	11%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	2g	3%

Variations & Substitutions

Spicy Aioli: Add a pinch of cayenne pepper or a few drops of hot sauce to the mixture.
Herb Aioli: Incorporate fresh herbs such as parsley, chives, or tarragon. Finely chop the herbs and add them at the end of the process.
Roasted Garlic Aioli: Roast the garlic cloves before adding them to the food processor for a sweeter, mellower garlic flavor.
Vegan Aioli: Substitute the egg yolks and whole egg with aquafaba (the liquid from a can of chickpeas) for a vegan version.
Lemon-Herb Aioli: Add the zest of one lemon and 1 tablespoon of finely chopped fresh herbs (such as parsley, thyme, or rosemary) for a bright and fragrant variation.

FAQs (Frequently Asked Questions)

Q: Why is it important to add the oil so slowly at the beginning?
A: Adding the oil slowly at the beginning helps to create a stable emulsion. This prevents the aioli from separating.

Q: Can I use a blender instead of a food processor?
A: Yes, a blender can be used, but a food processor is generally easier to control for this recipe. The key is to add the oil very slowly, regardless of which appliance you use.

Q: What if my aioli separates?
A: If your aioli separates, try whisking an extra egg yolk in a separate bowl and then slowly drizzling the separated aioli into the yolk while whisking vigorously.

Q: How long does aioli last in the refrigerator?
A: Properly stored aioli will last for 3-4 days in the refrigerator.

Q: Can I use dried garlic instead of fresh?
A: While fresh garlic is recommended for the best flavor, you can substitute with garlic powder in a pinch. Start with 1/2 teaspoon and add more to taste.

Final Thoughts

Creating your own aioli mayonnaise is a truly rewarding experience. While it may seem intimidating at first, the process is quite simple with the right technique and a little patience. Don’t be afraid to experiment with different flavors and ingredients to create your own unique version. Share your creations with friends and family, and enjoy the delicious results of your culinary efforts! And be sure to let me know how it turns out. Bon appétit!

My Own Large Batch Less Expensive but Good Aioli Mayonnaise Recipe