Friday, August 24, 2012

Homemade Aioli

The word 'mayo' strikes fear in the hearts of many men.

For me, it strikes chords at two ends of the spectrum: fake mayonnaise (eek!), and DMK's heavenly aioli (DMK....droooooool). For some reason, people are more ok with aioli. But guess what, people? Aioli is just fancy mayonnaise. Maybe not even fancy mayonnaise. It sounds better, though, doesn't it? Nothing to be afraid of there.

However, I've had issues with making mayonnaise. Sorry. I've had issues with making aioli. Emulsification is a tricky, tricky game. Do it right, and you have heavenly homemade spread. You pour the oil in even a TINY bit too fast, and the whole thing breaks into an oily, gross mess. Or, you just have thin goop. Not my cup o' mayo.

This recipe is pretty fool-proof. The food processor takes the guess-work out of it, and you have two hands free to control the flow of oil. I was concerned at didn't seem to be emulsifying properly, but then...magic! The trick is to pour s...l...o...w...l...y, and to let the food processor crank away with all its mechanical strength. At first, it will be thin. You may think you are doing it wrong. Do not think. Do. Trust the food processor, you will. And remember: pour slow.

Now you have aioli. Or mayonnaise. Or aiolinnaise.

Dip those fries, Baby. Dip 'em. Or sammich it. Or serve with bread. or fish. or chicken. or sushi it. or put it in a salad. or in salad dressing. maybe make some Alabama White Barbecue Sauce with it. maybe serve it with some crab cakes.. Ok. Now I'm beginning to feel a bit like Bubba.

Homemade Aioli

Adapted from Alton Brown
2 tablespoons vinegar
2 tablespoons lime juice
1 egg yolk (raw, Peeps! Don't leave it out!)
1 whole egg (raw, Homefries! Don't leave it out!)
1 teaspoon  salt
1 teaspoon dry mustard
1/4 teaspoon sugar
Just shy of 2 cups corn oil

SPIKE IT! (Options: pick a line)
2 to 3 tablespoons sriracha
2 to 3 tablespoons cranberry sauce
1 tablespoon garlic
1 1/2 tbsp Dijon mustard
1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste
2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
1 tsp freshly ground black pepper and 1 tsp lemon juice
1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard1/4 cup chopped and well drained oven roasted tomatoes, pureed
1/4 cup finely chopped roasted red pepper
1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon peel, and pinch ground black pepper
1/4 cup chopped fresh basil, and 1/8 teaspoon ground black pepper.
2 tablespoons pesto 1/4 cup chopped fresh cilantro, and 1 to 2 pickled jalapenos, finely chopped
1 finely chopped chipotle chile in adobo, 1 teaspoon adobo sauce, and 1/4 teaspoon ground cumin
2 tablespoons Buffalo sauce

Add all wet ingredients (except the oil) to food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a s...l...o...w steady stream until incorporated. If yer' gonna' spike it, mix those ingredients in at the very end. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.

kristen mrdjanov


  1. Yum!! Decadent.
    I love your table.

  2. Kristen, you can also make it with an immersion pour all the ingredients in a measuring cup or bowl with a flatter bottom and blend with the immersion blender...takes less than 5 min...

    1. ...which gives me a great excuse to go out and buy one. :) Thanks for the tip, Mel!

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