Learn how to make mayonnaise and aioli from scratch! It comes together in just minutes and is so much better than anything sold in a jar.
When I read Julia Child’s My Life in France, I was struck but how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter in Mastering the Art of French Cooking. I was extremely curious, having never made it myself.
It’s incredibly easy. She has instructions for making it by hand as well as with the food processor. These days I use the food processor, which takes around 5 minutes.
However, I highly recommend trying it once by hand to get an understanding of how egg emulsions work. And there’s something very satisfying about hand crafting a sauce. I find it easier to control the consistency, though it’s messier and more time consuming.
What is the difference is between mayonnaise and aioli?
As far as I’m concerned, they’re basically the same thing; aioli just has a fancier name and some mashed garlic paste. I’m sure some will argue with me. Aioli also sometimes has additional flavors added in. I often see recipes for homemade mayo that use canola oil, which will work, but I prefer how it tastes with regular (not extra virgin) olive oil. So I make mayo and aioli using exactly the same method. You do you, I do me.
If possible, please use pasteurized eggs with this recipe. They’re safer. Jeff got horrible food poisoning once from farmers market eggs, so I’m now only comfortable purchasing them from grocery store brands with the official pasteurized stamp.
I learned a great trick from one of my teachers. Most food processors have a tiny hole in the lid pusher. If you add the olive oil into the tube, it will hit the mayonnaise at just the right speed. Keep refilling as the oil empties until you’ve used everything.
Then give it a taste test for consistency and flavor. Adjust spices as needed, adding more lemon juice or some water if it’s too thick. You can also get creative at this point, adding cayenne, roasted garlic, pesto, Sriracha, or whatever strikes your fancy!
This will last about 2 weeks in the refrigerator.
Ingredients
- 2 large egg yolks (preferably pasteurized)
- 1 large egg (preferably pasteurized)
- 2 tablespoons fresh squeezed lemon juice (white vinegar will also work)
- Kosher salt to taste
- Ground black pepper to taste
- 1 clove garlic, grated into a paste with a microplane zester (optional)
- 1 1/2 cups regular olive oil (see notes)
Instructions
- Add the egg yolks and whole egg to a food processor and turn the machine on, pureeing for approximately one minute.
- Turn the machine off and add the lemon juice plus a pinch of salt and pepper. Add the garlic, if using. Puree for another 30-60 seconds.
- With the machine running, slowly add the olive oil until completely emulsified. The sauce should be thick and pale in color. If the funnel-shaped food pusher that comes with your food processor has a small hole in the bottom, the olive oil can be poured through the top. That will allow the oil to be added at the perfect speed.
- Once the oil has been added, taste and add more salt and pepper to taste if desired. This is also a good time to add additional flavors such as cayenne pepper, Sriracha, pesto, etc.
- This will keep in the refrigerator for up to 2 weeks, but is best enjoyed within 1 week.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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OO Ive been wishing to win on of the Epiphanie bags for a longgggggggggggggggggggg time! I would just love the Lola in red :)
I love the Clover in teal.
I LOVE the Brooklyn bag in Cobalt.
Would love to win a pink stella bag!!!
I would LOVE ton win a bag. I have worn my other Epiphanie bag out. =)
I have been salivating over the Sydney in Grey for months!
I love aioli!!! And that bag of course :)
I love the Madison in Black or the Brooklyn in Gray. So many fun styles.
I love aioli. I used to work in a restaurant where we created flavored aiolis for so many of our items. I think my favorite is between basil aioli and roasted red pepper aioli. Yum!!! As for camera bags, I think Madison in teal looks like the perfect bag. Life constantly changes and so does the bag. It can be worn as a over the shoulder bag for going downtown for dinner with some friends or turn it into a backpack for a day drip. Don’t forget the pockets. To me, exsessive pockets on a bag are my favorite. I tend to carry a lot of items with me when I go out shooting photos so having and easy and organized access to all my things makes this bag desirable. :)
Hard to choose. I think Sydney in caramel is my favorite!
I’d love to win the Lyric in brown for my beautiful wife. She’d be so surprised. Love your blog too!!
The Austin in gray!
Never tried aioli so I have to try it now! I’d want Stella in Pink! I’ve never been able to afford this bag but have wanted one for so long! Good luck everyone! :)
Ginger in gray is my favorite. Thanks so much for the giveaway!
I’d love any color Stella!