20 September 2009

Garlic Mayonnaise - Aioli

I first tried making this in my trusty magimix food processor - Petals. Yes.. she is named Petals. :)

But I couldn't get the egg yoke\garlic mixture to combine with the olive oil. I think I added too much oil too fast. After about 20 mins of blending, I gave up with Petals, and went back to my pestle mortar. I started added in the olive oil this time literally drop by drop in the beginning, and slowly increased it to about a teaspoon every time. The Aioli turned out beautifully this time.

Garlic Mayonnaise - Aioli
based on this recipe from David Lebovitz

  • 2-3 cloves of garlic
  • 1/2 teaspoon salt (maybe more required)
  • 1 large egg yolk (room temperature)
  • 1 cup (250ml) extra-virgin olive oil
  • 2 teaspoon white wine vinegar (optional)
  • 1/2 teaspoon sugar (optional)
  1. Crush the garlic cloves with the salt in a mortar until you have a smooth paste. Transfer to a large glass bowl.
  2. Add the egg yolk.
  3. Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. Continue until all the oil has been incorporated.
  4. If it gets too thick you can dilute it slightly with a tablespoon of warm water - don't add more oil, it will just get thicker. Taste, and add more of the mashed up garlic, if desired.
  5. I added in some white wine vinegar and a bit of sugar after tasting the mayonnaise. I guess I'm a bit too used to the 'sour' types of mayonnaise available at the supermarkets. :)

P.S. Make sure you have some breath mints handy. :)

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