Cooking with Alison

Aioli (Garlic Mayonnaise) Recipe

In Sides and Sauces on February 11, 2011 at am

Julia Child’s aioli recipe from Mastering the Art of French Cooking calls for white bread and a mortar and pestle.  One day, I will try making aioli the traditional (proper) way (post to follow), but for now, I’m happy using my food processor to make a garlic flavoured mayonnaise.  You can serve aioli as a dip (perfect for deep fried sweet potato fries) or use it in any way that you would use mayonnaise.

Aioli Recipe (Garlic Mayonnaise)

makes approximately 1 1/4 cups; adapted from Julia Child’s mayonnaise recipe from Mastering the Art of French Cooking

1 large egg, at room temperature

2 large egg yolks, at room temperature

1 cup oil (canola or vegetable or extra virgin olive oil; or use a combination – I use 1/4 cup extra virgin olive oil and 3/4 cup canola or vegetable oil)

2 large cloves garlic (if you’re using roasted garlic which has less bite, use at least 4 cloves)

freshly squeezed lemon juice (2 tsp plus more to taste)

1 tsp coarse salt or more to taste

1/8 tsp ground mustard

ground white pepper

Mince the garlic cloves very finely.  Then add 1/2 tsp of the coarse salt and use your knife to crush and scrape it into the garlic until you get a paste.  In a food processor fitted with the metal blade, process the egg and egg yolks for 1 minute.  Then add the garlic and salt paste and process for 30 more seconds.  With the machine running, add the ground mustard, lemon juice, and a small dash of white pepper.  Once well combined, with the machine running, add the oil in a slow, thin and steady stream.  Continue to process until the mixture is creamy and thick, about 30 more seconds.  Adjust salt (I added 1/2 tsp more), lemon juice (I added another tsp or two) and white pepper to taste.  Scrape down the sides of the bowl and process until well combined.  If desired, thin it out by adding more oil (up to 1 cup) with the machine running.  Chill through in the refrigerator before use.

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  1. […] More here: Aioli (Garlic Mayonnaise) Recipe « Cooking with Alison […]

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  3. […] Aioli (Garlic Mayonnaise) Recipe « Cooking with Alison One day, I will try making aioli the traditional (proper) way (post to follow), but for now, I'm happy using my food processor to make a garlic flavoured mayonnaise You can serve aioli as a dip (perfect for deep fried sweet potato . […]

  4. I have printed off the recipe and will make over Christmas hols as Aioli is my favourite mayonaise with just about everything. Thanks for sharing.

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