Homemade Mayonnaise or Aioli
Once you start making your own mayonnaise, you’ll never look back. It’s easy, as long as you have a food processor or blender, and tastes so much better than the stuff from the supermarket. The best thing is, it’s free of preservatives, and lasts up to a week in the fridge.
A neutral-flavoured oil is best. Don’t use olive oil, as the taste is surprisingly overpowering. However, a true aioli should be made with olive oil, so if you’re making aioli, use light olive oil rather than extra virgin or pure olive oil.
For a thicker mayonnaise, you can adjust the number of egg whites. For example, 2 yolks and one whole egg will give you a nice thick consistency.
Makes about 500ml of mayonnaise.
1 ½ cups oil (sunflower, grapeseed or rice bran oil – or light olive oil for aioli)
2 whole eggs
1 egg yolk
1 ½ tablespoons (45ml) cider vinegar or lemon juice
½ teaspoon salt
½ teaspoon mustard powder
pinch white pepper
pinch cayenne pepper
Blend eggs, vinegar/lemon and seasoning in a food processor or blender till combined. With the food processor running, add oil very, very slowly in a thin, steady stream, and process to an even consistency.
It’s best to use a jug that pours well, to control the tiny stream of oil. If you add the oil too quickly, it won’t mix in properly.
If you find your mayonnaise is too thick, add a little more vinegar or lemon juice and blend some more.
Can be eaten straight away or stored in a sterilised jar in the fridge.
To make aioli, simply add 1-4 garlic cloves (depending on how garlicky you like it) to the food processor with the eggs and process till finely chopped, before adding the oil.
Note: raw eggs aren’t recommended during pregnancy or infancy.