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Creamy, pungent, and incredibly versatile, this homemade garlic mayonnaise, often called aioli, is a game-changer. Perfect for sandwiches, dips, or as a side for grilled snacks, it comes together in minutes with just a few simple ingredients for a rich, emulsified sauce.
Prepare the Base
Emulsify the Mayonnaise
Finalize and Store
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Creamy, pungent, and incredibly versatile, this homemade garlic mayonnaise, often called aioli, is a game-changer. Perfect for sandwiches, dips, or as a side for grilled snacks, it comes together in minutes with just a few simple ingredients for a rich, emulsified sauce.
This fusion recipe takes 15 minutes to prepare and yields 10 servings. At 209.53 calories per serving with 0.65g of protein, it's a moderately challenging recipe perfect for side.
Whisk in 1-2 teaspoons of sriracha, a pinch of cayenne pepper, or a teaspoon of chipotle powder at the end for a spicy kick.
Fold in 2 tablespoons of finely chopped fresh herbs like parsley, chives, dill, or basil after the mayonnaise is fully emulsified.
Add 1 teaspoon of smoked paprika to the base ingredients for a deep, smoky flavor that's excellent with grilled meats and potatoes.
Steep a pinch of saffron threads in 1 teaspoon of hot water for 10 minutes. Add this saffron water to the egg yolk mixture at the beginning for a beautiful color and exotic flavor.
Made with sunflower oil, this mayonnaise is rich in unsaturated fats, particularly omega-6 fatty acids, which are essential for bodily functions when consumed in balance with omega-3s.
Raw garlic is a potent source of allicin, a compound known for its potential antibacterial, antiviral, and antioxidant properties, which may support immune function.
Sunflower oil is an excellent source of Vitamin E, a powerful antioxidant that helps protect cells from damage caused by free radicals.
One serving of approximately 2 tablespoons (30g) contains around 200 calories, primarily from the oil used in the emulsion.
While it is high in calories and fat, it's made with whole, unprocessed ingredients. The fats are primarily unsaturated (depending on the oil used), and raw garlic offers health benefits. It's best enjoyed in moderation as part of a balanced diet.
The most common reason for mayonnaise breaking is adding the oil too quickly, especially at the beginning. Other causes include using cold ingredients or not whisking vigorously enough. The emulsion needs time and constant agitation to form properly.
Yes, you can use one whole egg. The egg white contains water, which will result in a slightly thinner, less rich mayonnaise. The immersion blender method works particularly well with a whole egg.
Because it contains raw egg yolks, it should be stored in an airtight container in the coldest part of your refrigerator and consumed within one week for safety and best quality.
You can, but be aware that extra virgin olive oil has a very strong, peppery flavor that will dominate the mayonnaise. For a milder taste, use a 'light' olive oil or a blend of olive oil and a neutral oil.
Traditionally, a true Spanish aioli (allioli) is a simple emulsion of garlic and olive oil, pounded in a mortar and pestle. This recipe is a modern, mayonnaise-style aioli that uses egg yolk and mustard as emulsifiers, which is common in French and global cuisine.