Special Diet Notes: Homemade Garlic Mayo
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
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.
Author: Canary Girl
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
- Add salt, garlic and egg to your food processor or blender and process until garlic is finely chopped.
- 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.
- 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.
