Homemade Garlic Mayo (Alioli)

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Homemade Garlic Mayo (Alioli)
 
Canary Girl ~ Before moving here to the Canaries it never–and I mean NEVER–would have occurred to me to make my own mayonnaise. I mean, why? It’s so easy to buy it at the store, and inexpensive to boot. Why would anyone even bother? But then I tried my mother in law’s alioli. It was like a serious revelation, a turning point in my life. Homemade mayo? WAY better than store bought. Add garlic? Even *better* than WAY better than store bought. It only takes about 2 minutes start to finish, too. You’ll need a food processor or blender with an opening at the top to pour in the oil, but it really is one of the easiest things in the world to make.
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Ingredients
  • 2 generous pinches of sea salt (the amount that you can pick up between your thumb and fingers)
  • 3 cloves garlic (more or less, to taste)
  • 1 egg
  • about 1 cup sunflower oil
  • 2-3 tablespoons red wine vinegar
Instructions
  1. Add salt, garlic and egg to your food processor or blender and process until garlic is finely chopped.
  2. In a thin, steady stream (this is really important), add the sunflower oil until the sauce thickens. I have had it happen where the mayo never thickens. Don’t worry, just pour the mixture into another receptacle, add another egg and slowly pour it back in in a steady stream.
  3. When the mayo has thickened, add the vinegar (processing all the while) to mix. Adjust salt.
Notes
I prefer to sunflower oil instead of olive in this recipe…the olive oil makes the alioli bitter in my opinion.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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