Traditional French Garlic Mayonnaise
| MAKES ABOUT 1 1/2 CUPS |
| 8-10 cloves, garlic - peeled 3 large egg yolks – at room temperature salt and pepper to taste juice of 1 lemon 1 teaspoon, Dijon mustard 1 cup, good-flavored olive oil 1/2 cup, vegetable oil |
In a blender or food processor, puree the garlic. In a small bowl, whisk together the egg yolks, and add them to the pureed garlic. Blend in the salt and pepper, the lemon juice and Dijon mustard. Process this mixture to a smooth paste.
With the machine running, add the oil, drop by drop. As the mayonnaise “mounts”, you may add the oil a little bit faster, in a thin stream – but be careful not to add it too fast, or the mayonnaise will separate. When the sauce is thick and shiny, transfer it to a bowl and cover tightly. Refrigerate for up to 24 hours, or until ready to use.
[Cook’s Note: aioli is traditionally made by hand (not machine) using a mortar and pestle – this is a short-cut method, but much easier and faster.]
With the machine running, add the oil, drop by drop. As the mayonnaise “mounts”, you may add the oil a little bit faster, in a thin stream – but be careful not to add it too fast, or the mayonnaise will separate. When the sauce is thick and shiny, transfer it to a bowl and cover tightly. Refrigerate for up to 24 hours, or until ready to use.
[Cook’s Note: aioli is traditionally made by hand (not machine) using a mortar and pestle – this is a short-cut method, but much easier and faster.]
