Aioli 4 Ways

 

I'm going to be real with all you mayonnaise haters for a second, OK? Chances are you've ordered a fancy burger with some sort of herbed aioli and thought it delightful. Well I hate to shatter your bubble, but aioli is mayo. Well, to be 100% fair, traditionally speaking aioli has the addition of garlic, but both mayo and aioli are made up of the same basic things: oil, egg yolk, vinegar & salt. That's it. So you need to remember the next time you bite into your delicious aioli-kissed burger, that you actually LOVE mayo (the real thing). None of this store-bought-whipped-soybean-sugar-filled-crap, but the kind you can make in your own kitchen out of real ingredients. Ok ... end rant.

So remember my last post about immersion blenders? Well here are four aioli/mayo based recipes that utilize that wonderful kitchen tool. Each recipe takes 4 seconds after ingredient prep and ends up being way cheaper than buying each pre-bottled option at the grocery store. 

America's Test Kitchen's note about making mayo is that it "requires careful technique" and has a short shelf life. To their first point: as long as all your ingredients are at room temperature, no. To the second, when you make a cup as opposed to a gallon-sized vat at a time, you don't really need it to last more than 2 weeks in the fridge. So get blending people!

The basic mayo recipe can be found here

 
 
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Garlic Aioli

To modify this recipe into basic mayo, just omit the garlic. After a couple of days in the fridge, the garlic flavor really shines through. Feel free to make this as mild or garlic-filled as you please. It is important that you not sub extra virgin olive oil for the avocado oil.

 
 

Ingredients

*all ingredients should be at room temperature*
1T water
1T lemon juice
1 egg yolk
1t dijon
1c Avocado Oil
2-3 cloves garlic, minced
salt to taste

Instructions

  1. Place water, lemon, dijon, & yolk in container. Pour in oil and blend with immersion blender until the mixture has set.
  2. Stir in salt & minced garlic. 
 
 
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Creamy Balsamic Vinagrette

If you aren't dairy free, you can sub 1T heavy cream for the mayo. 

 
 

Ingredients

1/4c extra virgin olive oil
2T balsamic vinegar
1t dijon
1/2 shallot, chopped
4-5 fresh rosemary leaves
1 heaping tablespoon garlic aioli
salt & pepper to taste

Instructions

  1. Place all ingredients into container and blend with immersion blender. Don't bother mincing the rosemary, that's what the blender is for.
 
 
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Paleo Ranch

Love yourself some dairy, like me? Sub coconut milk for whole milk. Don't bother mincing parsley. Mr. blender shall do that for you.

 
 

Ingredients

1c mayo
1/3c coconut milk
1T lime juice
1T red wine vineagar
1T fresh parsley leaves
1/2 garlic clove, minced
1/2t onion powder
1/2t dill
1/4t paprika
1t salt
1/2t pepper

Instructions

  1. Combine all ingredients into container and blend with immersion blender. 
 
 
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Honey Mustard

I don't like sweet honey mustard, but if you do, just double the honey.

 
 

Ingredients

1/2c mayo
2T dijon mustard
1.5t ground mustard
1T honey
pinch of salt

Instructions

  1. I think you're starting to get the point. Combine in container and blend.