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Making Mayo
Bob Johnson

Homemade Mayonnaise and Aioles

Inspired by New Scandinavian Cooking Chef Tareq Taylor, this simple homemade mayonnaise is worlds better than store bought. The trick is patience, pour the oil in so slowly that it hurts! Includes two delicious aioli variations for sandwiches, fish, and tacos.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Basics, Condiments
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base Mayonnaise
  • 2 duck or chicken egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Pinch of salt
  • 1 1/4 cup avocado oil
Chipotle Aioli
  • 1-2 tbsp homemade mayonnaise
  • 1 tsp chipotle with adobo sauce, chopped
  • splash of lime juice
Cardamom or Coriander Aïoli (for fish, crabcakes and shrimp tacos)
  • 3 tbsp homemade mayonnaise
  • 1/2 tsp cardamom or coriander
  • lemon juice to thin to sauce consistency

Equipment

  • Stand mixer, immersion blender, or hand mixer
  • Mixing bowl
  • Mason jar for storage

Method
 

  1. Combine the base ingredients. Whisk together the egg yolks, Dijon mustard, apple cider vinegar, and salt in a mixing bowl until well combined. A stand mixer at medium speed is the preferred method for building a stable emulsion — an immersion blender, hand mixer, or whisk also work well.
  2. Add the oil very slowly. With the mixer running, add the avocado oil in the smallest steady stream possible — as slowly as it hurts! This step takes about 8-10 minutes and the patience is what creates a thick, creamy emulsion. Do not rush this step or the mayonnaise will not emulsify properly.
  3. Store. Use immediately or scoop into a clean mason jar and refrigerate for later use.
  4. Chipotle Aioli variation. Combine 1-2 tbsp of the mayonnaise with 1 tsp of chopped chipotles with adobo sauce and a splash of lime juice. Perfect for the Grilled Ham and Avocado Sandwich and BLTs.
  5. Cardamom or Coriander Aioli variation. Combine 3 tbsp of the mayonnaise with ½ tsp cardamom or coriander and thin with lemon juice to a nice sauce consistency. Wonderful on fish, crabcakes, and shrimp tacos.

Notes

The single most important thing in this recipe is the speed of the oil — or rather the lack of speed. A proper emulsion needs time to form and rushing it will result in a broken, oily mixture rather than creamy mayonnaise. If your mayonnaise does break, don't throw it away — start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it to rescue it. Duck egg yolks make a noticeably richer mayonnaise if you can find them. This recipe is inspired by Nordic Cookery Chef Tareq Taylor. This recipe appears in the Basics chapter of The Left Over Ranch Cookbook.