Recipe for Homemade Aioli

  lettuce is such a great excuse to eat guilt free mayonnaise.  the garlic and tang in my recipe below really makes you remember this smiple dish in your mouth.


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Ingredients and tools for aioli:

2 yolks of large eggs
1 cup grape seed oil (very cold)
2 Tbsp rice vinegar
1 Tbsp honey
1 large garlic clove (grated)
1 tsp grey pupon
1 tsp lime juice
1/4 tsp salt
1/8 tsp white pepper

Procedure:

Separate the yolks and spin them a minute in the processor.  Slowly drizzle in the oil as the processor spins. Use a funnel and spin until thick.  Spin in the remaining ingredients and dink with the flavors tasting as you go.  Remember the final result will be less tangy when spread into your dish.  Store in a jar in the refrigerator.


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And here is how it looks in a best foods mayonnaise jar.


Tags

  1. aioli
  2. mayo
  3. lettuce
  4. food

Comments


Seth says
auto full text search at G+ yields this ... is it better than tagging?

Seth says
M 2011-09-20 12:37:55 15509
What's difference between aioli & mayonaise?

... none that i know of ... except perhaps the obvious one ... how the word sounds going into the ear and its effect on the brain pan.

Seth says
see G+ commentary here.

Seth says
choy 2014-08-08 06:39:37 15509
seth 2014-08-08 03:55:56 15509
Yep, this is the one I use in small batches ... 1 egg, 3 finger pinch of salt, a small dip of grey pupon, a splash of wine vinegar, 1/2 lemon, & ~ 3/4 cup of avocado oil in a food processor slowly until it begins to sound like it is emulsified.


hmmm .... i usually use grape seed oil.  taste wise how do you think the avacado oil affected it?

Mark de LA says
seth 2014-08-08 07:42:15 15509
choy 2014-08-08 06:39:37 15509
seth 2014-08-08 03:55:56 15509
Yep, this is the one I use in small batches ... 1 egg, 3 finger pinch of salt, a small dip of grey pupon, a splash of wine vinegar, 1/2 lemon, & ~ 3/4 cup of avocado oil in a food processor slowly until it begins to sound like it is emulsified.


hmmm .... i usually use grape seed oil.  taste wise how do you think the avacado oil affected it?
Avocado oil is more neutral tasting than grape seed oil. My grape-seed oil is more intrusive than regular olive oil. Avocado oil also sustains higher temperature when frying stuff as a bonus. I won't use rapeseed oil (canola) or most of the others as they are very suspect.  There is an organic light olive oil from Bertolli which is OK but hard to find in its organic version within 100 miles. T likes the experiments which are closest to Best Foods. My interest is to keep the ingredients to a minimum <=6 & those without long chemical names. I rarely eat mayo.


Mark de LA says
seth 2014-08-08 03:55:56 15509
Yep, this is the one I use in small batches ... 1 egg, 3 finger pinch of salt, a small dip of grey pupon, a splash of wine vinegar, 1/2 lemon, & ~ 3/4 cup of avocado oil in a food processor slowly until it begins to sound like it is emulsified.


Seth says
here is another recipe

Seth says
might be interesting to integrate something from this recipe ... note not vinegar.  of late i have been lazy and just buy organic mayo in a big jar.

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