Homemade Garlic Mayonnaise : Aïoli : In 2 minutes or less? YES


A few nights ago when preparing the tilapia croquettes, I had to improvise a tartar sauce to go with it. I had all the ingredients. I even had everything I needed to make the base mayonnaise and I was excited. It had been a long time since I had made mayo at home, and I still remember how much better than store bought stuff it can be. It really is to die for, for those who like mayo of course. I love this emulsion. If you are one of those cooks who likes to make everything from scratch, then mayo is probably in your repertoire. It isn’t easy. Beating this emulsion into submission by hand is a work out to say the least, and in my case, I fail more times than I succeed.


Maybe you’re a mayo-making devil in which case your secrets are extremely welcome if you care to share them, but if you aren’t, I’m surely not, maybe this post can be helpful. Using the food processor is a popular way of making, but you have to make a large quantity. The blades sit too high (at least on the model I own) and making mayo out of 1 yolk is pretty much impossible. I went online with the typical google search “mayo making science tricks”and a few links popped up.  Some told me about stuff I had already read before, but then I came across a link by one of the food sites I follow religiously: www.seriouseats.com In their weekly column, The Food Lab, Kenji Lopez-Alt (what a crazy cool name, right?!) talks about food science and he is great at it too. He has debunked so many kitchen myths he is one of my culinary heroes along with the modernist cuisine team and Harold McGee. Anyways, back to mayo in 2 minutes!!! click here! I hope you find this as cool as I did. Making mayo at home will never be the same. Requires a hand blender, but those aren’t expensive and can also be the perfect birthday present ! Enjoy!

Ingredients (makes about a cup):

1 large egg yolk
1 tablespoon water
1 tablespoon lemon juice (from 1/2 a lemon)
1 teaspoon dijon mustard
1 cup vegetable or canola oil
Kosher salt
1 garlic clove minced (leave this out and you have mayo)


Really simple. Get all your ingredients in a tall container that fits nicely the head of your immersion bender (hand blender). This is important. You want the liquid ingredients to cover the moving parts as shown in the pics. Blend throughly. I added the garlic and salt after I had a nice emulsion going, but I think it could be added at the beginning as well. It is hard to control the flavoring that way though. I added a little bit, tasted, adjusted the salt, added more garlic. Until I was happy with it.