Mayonnaise: Aioli

posted by Polar Bear 07-10-101 4:48 PM


2 egg yolks (or 1 egg)
2 T lemon juice ( or white wine vinegar)
4 cloves garlic, minced
2 cups olive oil ( or a 50/50 blend of olive oil and light vegetable oil
Salt and pepper, to taste

Whisk yolks (or egg) with lemon juice (or white wine vinegar) in a 2 c Pyrex measuring cup. Heat by microwave on high until mixture begins to get fluffy and expand, about 40 seconds; whisk until smooth; repeat one or two times, about 15 seconds each, until mixture is thick and very hot (almost boiling). Let cool, whisking occasionally.

Mince garlic in a food processor. Add yolk mixture and blend. Drizzle in olive oil light, drop by drop at first, until fully incorporated. Add salt and pepper.

Based on a recipe for a cooked-egg mayonnaise in Harold McGee's The Curious Cook (1990). The trick is that acid in the lemon juice keeps the egg from setting while sterilizing it. But, the flavor does change some. The technique also works, by the way, for salad dressings; in fact, that's the main purpose for which I use it.

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