Homemade Mayonnaise and Aioli, mayonnaise can be made by hand with a whisk or fork, or with the aid of an electric mixer or blender. Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaise is more typically 70-80% fat. “Low fat” mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.
Homemade Mayonnaise and Aioli
- Egg yolks – 2
- Oil – 2 cups
- Mustard powder or paste – ¼ tsp
- Sugar – ½ tsp
- White pepper – ¼ tsp
- Salt – ¼ tsp
- Vinegar – 1 tsp
- In a blender, add egg yolks, sugar, salt, white pepper and mustard.
- Blend and during blending, add 1 cup of oil into yolk mixture, a few drops at a time.
- Then add vinegar and gradually add remaining 1 cup of oil in very slow thin stream, blend constantly, until mayonnaise is thick.
- Cover and chill.
To make aioli, add 2 cloves chopped garlic into the egg mixture, and substitute extra virgin olive oil for the canola oil.