My whole life I’ve been a mayonnaise eater. My dad is too, so I guess it’s in my DNA. I basically put it on everything. And for all those non-mayo eaters out there, ask yourself this. Do you eat aioli? Yeah? Well, if ya do, you’re my husband. And you’re also being tricked into believing there is a difference. At some point, I believe restaurateurs and chefs all over the world decided to dupe their non-mayo eating public by fancying it up and calling it aioli! So there you have it! Time to reevaluate your eating habits? Am I talking to you?
That said; I’m not a fan of all the crap that is put into commercial mayo. Is this stuff necessary for something so simple? And please, do not disillusion yourself into believing that vegan or soy or non mayo mayo is healthy. This is false. Anything you are purchasing in your grocery store that is, or is claiming to be, mayo has a bunch of stuff in it that you do not need!
Some time ago, I decided to make my own and found that it a) couldn’t be easier b) taste great c) is better for you, maybe even good for you! I actually got this recipe base from The Meanest Momma. But her way with the lemon and cayenne wasn’t working for me so I adapted it a tiny bit to make it taste the way I wanted. It took a little finagling and several failures, but this is the best way to make it…well, in my opinion. I’ll let you form your own!
Ingredients
1 large egg, room temperature
1 tsp Dijon mustard, room temperature
1 Tbsp apple cider vinegar, room temperature
~1 cup Extra Light Tasting Olive Oil
Pinch of salt
1 large egg, room temperature
1 tsp Dijon mustard, room temperature
1 Tbsp apple cider vinegar, room temperature
~1 cup Extra Light Tasting Olive Oil
Pinch of salt
Directions
Put the egg, mustard, and vinegar into a standard 2 cup measuring cup. Let them sit together without mixing for a few minutes. Then add the oil until it reaches just barely under the 1 cup line.
Put the egg, mustard, and vinegar into a standard 2 cup measuring cup. Let them sit together without mixing for a few minutes. Then add the oil until it reaches just barely under the 1 cup line.
It is particularly important to use extra light tasting olive oil. First of all, if it is super yummy olive oil, use it in your salad not to make mayo! Additionally, the really olive rich stuff gives it a strange taste and what I’m trying to do is recreate the mayo I love with healthy ingredients!
Once you’ve added the olive oil, blend on high with a hand blender for about 3 minutes. You’ll want to move it in an up and down motion as well as around to get everything blended well. You’ll notice it start to firm up, but keep mixing for another minute or so after it does. Then stir in a pinch of salt and refrigerate (best if chilled overnight or longer).
The next day it will be creamy and delicious! It’ll be aioli! I use this stuff for a host of things, tuna salad, base for cole slaw dressing, on French fries and you will too! Just call it aioli if you have to!
Check the blog tomorrow for a super tasty way to eat this recipe!!!!
Salud!
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