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Creamy mayonnaise, once mastered, can be made into a delicious sauce or spread for sandwiches, grilled meats, and vegetables. Try these three flavorful aiolis.
By Lail Hossain
Mayonnaise a.k.a mayo, the thick, creamy white condiment can easily be made at home. Homemade mayonnaise takes a little time and patience to make, but the results are well worth it. I have stories trying to make mayonnaise with my father when we had no access to Internet to learn the tips and tricks of making mayonnaise in a small town in Bangladesh. As a result, all our attempts were failures. I am sure we would have figured it out together if we tried few more times, but I never had the chance to perfect the recipe with him before he passed away. Sometimes, the oil blended and solidified with the egg, and at other times it didn’t, but the team that we were, we kept trying. No matter how hard, long or fast we took turns to whisk, the magic never happened.
Over the years, I shared the stories with few chef friends and they shared few tips and tricks. There are two factors in making mayonnaise. One, keep all the ingredients at room temperature. Two, mix the egg with very small drops of olive oil at the beginning. If you add too much oil in the beginning, the mayonnaise will be missed beyond repair. Add more oil, beat it harder, chances are it will remain liquid. The first drops of olive oil make the initial chemical bonds that solidify the sauce and set the foundation for the later product. You can add oil faster later, but not in the beginning. 
Nonetheless, I just never got around the fear of eating raw eggs because I know even the most perfect-looking fresh egg can harbor Salmonella inside. However, when I heard about the Safest Choice eggs, I knew I had to try making mayonnaise again. The Safest Choice eggs are pasteurized by submerging in an all-natural water bath, and destroying all bacteria. With Safest Choice Eggs, this risk is eliminated, all without changing the nutritional content or flavor of the eggs. This means that pasteurized eggs from Safest Choice Eggs are safe for consumption before the eggs even enter your kitchen!
Mayonnaise, the classic sandwich spread, is the base for aioli. Mince your favorite fresh herbs and add to mayo and you will enter the versatile world of aioli. Let the sauce sit in the refrigerator for an hour or so to let flavors blend, and you have it. Besides the classic garlicky aioli, my other favorites are saffron Aioli, curry aioli and rosemary aioli. Aioli pairs very well to enjoy steamed fresh vegetables such as carrots, asparagus, cauliflower, broccoli, etc. I often pair aioli with salad, sandwich, fish, fries, and chicken. I often make different types of aioli to pair with different food. Mostly, I use store bought quality mayonnaise but this time I wanted to make Safest Choice, mayonnaise, at home.
With the mayo as the base, we made some saffron aioli as a sauce for broiled asparagus, curry aioli to dip some fries and rosemary aioli to slather over some sandwich.
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Mayonnaise
- Total Time: 5 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore
Description
Creamy, homemade mayonnaise is surprisingly easy to make. This recipe uses simple ingredients and a food processor for a quick, delicious result.
Ingredients
- 2 whole Safest Choice Eggs
- 1 tbsp (15 ml) vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) dijon style mustard
- 1/2 tsp salt
- 1 cups (237 ml) mixed oil
Instructions
- Crack the eggs into a food processor fitted with a steel blade. Add the vinegar, lemon juice, mustard, and salt. Pulse a few times to combine.
- With the processor running on low speed, begin adding the oil in a very thin, steady stream through the feed tube. This should take about 2 minutes — patience here is key to a stable emulsion.
- Continue streaming in the oil until the mixture thickens and becomes glossy. You’ll hear the processor tone change when the emulsion catches.
- Taste and adjust the salt and lemon juice as needed. Transfer to a clean jar, cover, and refrigerate. The mayonnaise will keep for up to one week.
Notes
- Use room temperature eggs for optimal emulsification; the yolks will incorporate the oil more smoothly.
- For a richer flavor, substitute avocado oil or extra virgin olive oil for part of the mixed oil.
- Store homemade mayonnaise in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 0
- Sodium: 100
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 50
Saffron Aioli
Description
Serve with grilled vegetables and seafood. Can be made two days ahead.
Ingredients
- 1 tablespoon orange juice
- 1/2 teaspoon saffron threads
- 1/2 teaspoon paprika
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon orange zest
- 1 garlic clove, minced
- Salt, according to taste
Instructions
- Bring 1 tablespoon orange juice to boil in very small saucepan. Remove from heat.
- Add saffron. Cover and let steep 15 minutes.
- Mix in all the remaining ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour or so to let flavors blend.
Curry Aioli
Description
Serve with sweet potato fries or regular fries. Aioli can be made 2 days ahead.
Ingredients
- 1/2 cup mayonnaise
- Dash of cumin powder
- Dash of turmeric
- Dash of red chili powder
- ¼ teaspoon fresh ginger, chopped
- 1 garlic clove, minced
- Salt, according to taste
Instructions
- Mix in all the ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour or so to let flavors blend.
Rosemary Aioli
Description
Serve with burgers and sandwiches. Aioli can be made 2 days ahead.
Ingredients
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon freshly ground black pepper
- Salt, according to taste
Instructions
- Mix in all the ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour or so to let flavors blend.
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Frequently Asked Questions
Can I make these aiolis ahead of time?
Yes, all three aiolis can be made a day in advance. Store them covered in the refrigerator and let them come to room temperature for about 15 minutes before serving so the flavors are at their best.
What is the best way to infuse the saffron for the aioli?
Steep the saffron threads in a tablespoon of warm water for at least 10 minutes before mixing into the aioli. This draws out the color and flavor much more evenly than adding dry threads directly.
Do I need to use raw egg yolks, or can I use store bought mayo as a base?
You can use store bought mayo as a shortcut and simply stir in the rosemary, curry, or saffron flavorings. The result is less silky than a from scratch version, but still very good.
