DIY aioli (arm not included)

I made my own aioli today!!! So happy, I’ve been wanting to try and make my own mayo or aioli, but I’ve been terrified it would split or something heinous – and today seemed like the day to take the plunge! Part of the reason why I love blogging so much is that it gives me a reason to keep trying new recipes – else I just fall back on my tried and tested recipes, and while that’s all good and well, expanding your repertoire is never a bad thing.

I followed the aioli recipe from Donna Hay’s A Cook’s Guide. To make her aioli recipe, you will need:

  • 1 egg
  • 1 tablespoon lemon juice
  • 3 cloves garlic (finely chopped)
  • 1 cup vegetable oil (I used olive oil, hence mine was a bit more yellow)
  • sea salt flakes

To be honest, I’d cut down the garlic to two cloves next time I make it. As much as I swear I was Greek in my past life as I love garlic so much, it was a bit on the phwoarrr side.

Ok, the recipe tells you to first you place the egg, lemon juice, and the garlic in a food processor or blender and process it until well combined. I couldn’t be bothered to get out the food processor and set it up, so I just decided to do this all with a hand whisk:

And then, with one hand, pour the oil in, slowly, in a thin stream and whisk like crazy until the mixture is thick and creamy. I swear my arm was about to fall off, and the worst thing  that I couldn’t swap hands as the other was pouring! Give me five years and my right bicep will be twice the size of my left… maybe I should work on being ambidextrous 😛

Mum was trying to talk to me whilst I was whisking away like a crazy woman and in the end I had to tell her to be quiet so I could concentrate on my aioli not splitting lol. In the end, my efforts and sore arm were rewarded:

Season with salt to taste. It’s perfect for prawns, dipping chips, and drizzling over barbequed meets… but today, I was going to make a sandwich 😀 So I toasted two slices of sourdough, and sandwiched them with home-grown baby cos lettuce, a grilled chicken breast fillet I marinated earlier in some Portugese seasoning, a slice of crispy bacon, slice of cheddar cheese, a generous slather of avocado, and a big dollop of my fresh aioli 🙂

Mmmmmmm…… And when eating any sandwich more than an inch high, of course it ended up being a glorious mess:

So good!!

4 Comments Add yours

  1. Charles says:

    Hey Cath, good effort on the aioli! I too still am yet to try a mayonnaise myself. Were you happy with the consistency you ended up with? The aioli I am accustomed to (from my time working at burger fuel) is thicker and probably much lighter on the garlic flavour.
    Also, what technique were you using for whisking? Jamie Oliver has an interesting technique which involves isolating whisking movement to two areas, the wrist and the arm, which is effective and saves power so you can keep on whisking. I’ll need to see if I can find a clip of it but he explains it in his Jamie at Home tv series.

    1. Cath Chen says:

      Hey Charles 🙂 I was pretty happy with the consistency, considering how strong the garlic was, so I treated it as more of a dressing rather than a sauce. I think if the garlic was lighter I would prefer it to be thicker, and I’ll keep my eye out on other recipes to see how they’re different.

      I do remember Jamie’s whisking technique from his shows… I should give that a go the next time I whip cream by hand!

  2. syifani says:

    Hey Charles, I’m intrigued by your comment on the whisking thing. Do you remember in what episode Jamie Oliver was whisking with the said technique? Or perhaps you remember what he was cooking in the episode? I tried googling it but haven’t found it yet 😦

    1. Syifani! Apologies for taking so long to reply. I asked Charles when you posted your comment but he didn’t remember where he saw it. Then I was watching Jamie’s 30 minute meals this evening and saw his technique! Unfortunately I can’t find the video on YouTube. He demonstrated it while making his chocolate mousse – essentially he switches between using the upper arm and holding the lower arm still, and then when it gets tired, using the lower arm and holding the upper arm still, and so forth.

      Either way, an electric mixer will get you there faster! But I hope that helps 🙂

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