The Spaniards claim to have invented mayonnaise. A lot of other countries do as well. Whomever is responsible did the world a great favor. Homemade mayonnaise, especially when made with the highest quality extra-virgin Spanish olive oil, is noticeably superior to even the best store bought brands. Toss in a little garlic like they do in Spain and the dish it’s served with compliments the aioli, not the other way around.
Aioli – Garlic Mayonnaise
Add garlic to homemade Spanish mayonesa to create a perfect dip for cold shrimp, fried seafood, and hot fried potatoes. To make regular mayonesa, just skip the garlic in the recipe below.Print Pin
Servings: 1 cup
- Food Processor or blender
- 4 clove Garlic, put through a garlic press
- ¼ tsp Salt
- 1 large egg, yolk only
- 1 tsp Fresh squeezed lemon juice
- 1 cup Extra virgin olive oil
- 1 tbsp Hot water
- In a food processor, add garlic, egg yolk, salt, add lemon juice. Pulse until well mixed.
- With the motor running, slowly drizzle in a thin stream of olive oil. Stop once or twice to scrape down the sides. When all the oil is in and aioli emulsified, gradually blend in water.
- Place in a container with a lid and refrigerate.
- If anyone’s a little squeamish about using an uncooked egg yolk, use an egg substitute that contains real egg yolks instead.
Calories: 1964kcal | Carbohydrates: 1g | Protein: 3g | Fat: 221g | Saturated Fat: 31g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 160g | Cholesterol: 184mg | Sodium: 594mg | Potassium: 21mg | Sugar: 0.1g | Vitamin A: 245IU | Calcium: 24mg | Iron: 2mg