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: