John Myers
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Basic Recipe: Mayonnaise and Aioli
The perfect basic recipe: mayonnaise and aioli recipe with a picture and simple step-by-step instructions.
Basic mayonnaise recipe
- 2 Pc. Egg yolk
- 1 tsp Estragon mustard
- 200 ml Oil
- 1 pinch Sugar
- 1 shot Freshly squeezed lemon juice
- Salt
- Pepper
Aioli
- 1 Pc. Clove of garlic
About making mayonnaise
- Both the oil and the egg should be kept at room temperature, the oil may only flow in slowly (“draw up”) in order to obtain a good emulsion and to avoid coagulation. Use tasteless oils such as rapeseed or sunflower seed oil to prepare “ordinary” mayonnaise or give your mayonnaise a personal touch by choosing particularly tasty oils. (Spanish) olive oil is traditionally used for aioli.
About Aioli
- The simplest form consists of garlic pounded in a mortar to which in turn olive oil is slowly added – while continuing to stir with the pestle. Since the emulsion can easily separate, egg yolks (liquid or hard-boiled) or boiled potatoes are used as emulsifiers. Aioli is traditionally prepared with hard-boiled egg yolk and finely crushed garlic, wrapped in olive oil and seasoned with salt, lemon juice and pepper.
- Our variant is particularly suitable because it can also be used to make “ordinary” mayonnaise. Simply replace the rapeseed oil with olive oil, squeeze in the garlic and the “aioli” is ready.
Basic mayonnaise recipe
- Egg yolks, mustard, lemon juice (or apple or hesperide vinegar), sugar, pepper and salt either by hand or with a mixer thoroughly until the mixture is whitish and firm. This can take a few minutes.
- Now let the oil flow in slowly – stirring constantly.
- Season to taste with salt.
One step more to “Aioli”
- While continuing to stir, press in the garlic.
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