Years ago when I read Julia Child’s My Life in France, I was struck by how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter of Mastering the Art of French Cooking. I was pleased to discover how easy it is to make at home and how much better it tastes than the store bought varieties.
There’s another variation of mayonnaise known as aioli. Aioli was originally a sauce from southeastern France made from garlic, olive oil and lemon juice. However, many aioli recipes now include eggs as an emulsifier. Don’t tell anyone, but I actually use the exact recipe for both mayonnaise and aioli. I consider aioli to be a fancier, flavored variety of the sauce while mayonnaise is used as more of a sandwich condiment. Today I’m guest posting over at Safest Choice Eggs where you’ll find a base aioli recipe as well as variations for pesto aioli, white truffle aioli, roasted garlic aioli and Sriracha aioli. I’m labeling them as aioli instead of mayonnaise but feel free to argue with me. I know I’m making up my own logic here. Whatever the name, these variations are absolutely delicious as dipping sauces (and yes, even on a sandwich).
- 2 egg yolks
- 1 whole egg
- 1½ cups regular olive oil
- 2 tablespoons fresh squeezed lemon juice
- salt & fresh ground black pepper to taste
- Add the yolks and whole egg to a food processor and puree for 60 seconds.
- Add the lemon juice, salt and pepper and puree for an additional 60 seconds.
- Turn the food processor on and very slowly add the oil a few teaspoons at a time until the sauce is emulsified. It should be thick and pale in color. (If the funnel-shaped food pusher of your food processor has a small hole in the bottom, the oil can be poured through the funnel in batches as opposed to adding the oil in teaspoons).
Roasted garlic aioli: Add 3 tablespoons roasted garlic to the food processor and puree for 30 seconds.
Pesto aioli: Add ¼ cup basil pesto to the food processor and puree for 30 seconds.
White truffle aioli: Add 4 teaspoons high quality white truffle oil to the food processor and puree for 30 seconds.
Sriracha aioli: Add 2-4 tablespoons Sriracha (to taste) to the food processor and puree for 30 seconds.