Homemade mayonnaise has absolutely nothing to do with the white glop you buy in the supermarket. It’s supple and creamy and so good you could just eat it by the spoonful… Not that we’ve ever done that! This version is a Mediterranean Aioli, basically a garlic mayonnaise that originates from Southern Europe. It’s a staple all across Spain, in the South of France and parts of Italy. Making this is an arm workout, make no mistake. Drizzling the olive oil into the egg yolk in a slow, steady stream whilst whisking non stop is what makes everything come together and emulsify. Your whisk arm will be aching, but you’ll have something delicious to show for it, which is more than what you can say for those machines at the gym. It's perfect as a dip for veggies or crusty bread, slather it on fish and meat or use it as a base for salad dressings, the possibilities are endless.
1 large egg yolk
1 medium garlic clove, finely grated or crushed with a pestle and mortar.
1/8 teaspoon salt
1/4 cup grapeseed oil or another flavorless oil, we’ve also used avocado oil.
1/4 cup high quality extra virgin olive oil
About 1 tbsp fresh lemon juice, could be less or more according to your taste.
Freshly ground black pepper
Find a mixing bowl with a rubber bottom, the whisking part will be easier if the bowl doesn’t keep sliding away. Alternatively, find something non slip to place the bowl on, like a silicone oven mat. Whisk the egg yolk, garlic, salt, and 2 teaspoons water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, about 1 teaspoonful at a time, until the aioli has started to thicken. Whisking constantly, add olive oil in a slow, steady stream. Whisk in lemon juice a bit at a time tasting as you go, until you deem it perfect. Add a bit of freshly ground black pepper. The aioli is finished when all the ingredients have come together in a pale yellow, shiny emulsion that can stand up in peaks.