Mayoli is my lazy, all-purpose name for mayonnaise and aioli, which are almost the same -- adding garlic turns one into the other. Preparing homemade olive oil mayonnaise can be tricky. The vigorous mixing that makes mayo so thick and fluffy can quickly turn extra virgin olive oil bitter. (Why? See: "Avoid Bitter Disappointment" in my post about how to make the best homemade mayonnaise and aioli.) This recipe is a riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo.
1 large egg, at room temperature
In this order, add egg, garlic (if desired, for aioli), lemon juice, salt, pepper and canola oil to beaker. Place blade of immersion blender right over egg, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into fluffy, cream-coloured mayo.
Incorporate olive oil, method 1: Add oil, turn on blender, quickly pull it upwards, then immediately turn it off. Stir in small streaks of oil left on top or at sides. (This method is riskier; mayoli may end up with hint of bitterness.)
Incorporate olive oil, method 2: Transfer beaker contents to medium bowl. While whisking, gradually drizzle in olive oil. (This method is more bothersome; mayoli will end up milder, but not as thick.)
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
Credit: Susan Sampson
Dip, Dunk, Dollop, Drizzle
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