We make our own mayonnaise by the litre-load at the deli, and it tastes so much better than store-bought mayo that once you've tried making your own you'll never be satisfied with the stuff from the supermarket. This is our basic aïoli recipe, but it can be easily tweaked — see some of our suggestions below.
Makes: 2 cups
Takes: 10 minutes
Dairy-free | Gluten-free
2 egg yolks
4 cloves garlic, peeled
1 tsp white wine vinegar
1 Tbsp lemon juice
2 tsp wholegrain mustard
¾ cup rice bran oil (or other light, neutral oil)
Salt & pepper
Method: Add the yolks, garlic, vinegar, lemon juice and mustard to the bowl of a food processor. Blend to combine, and then with the food processor still running, slowly add oil, a few drops at a time, until the oil is incorporated and the mixture has emulsified. Add salt and pepper, adjusting the seasoning as necessary. Transfer to a jar and store in the fridge —it'll last up to a week if your egg yolks are fresh. If you have some masking tape or a label on hand, note down the date and stick it to the jar, so you know when your aïoli was made.
Split mayo: Does your mayo have a layer of oil on top? Don't fret, this just means it hasn't emulsified properly. There are a couple of tricks to try. Firstly, try adding a teaspoon of cold water while the fos processor is still running, then resume adding your oil, drop by drop. If this still doesn't fix it, beat another egg yolk, then add it drop by drop to the aioli mixture, with the food processor running, until smooth and thick.
Peri peri aïoli — add 1Tbsp peri peri sauce, or add more to reach your desired level of heat.
Basil mayo — replace wholegrain mustard with Dijon mustard and add a small handful of fresh basil leaves.
Wasabi mayo — omit wholegrain mustard and add 2 tsp wasabi paste, or add more to reach your desired level of heat.