Aioli AKA One Minute Mayo

The only thing you really need is an immersion blender, otherwise known in my kitchen as a soup d*ldo (gives you a good insight into my degenerate brain) because this makes for instantly emulsified, perfectly textured schmear.  

It also makes the perfect dip for artichokes, asparagus, in sandwiches, accompanying grilled fish or meat or anywhere you might like a little mayo. 

Feel free to flavour this to your hearts content, adding anchovies, fresh herbs (like the tarragon version I shared last year), capers, a teaspoon of chili crunch, the list goes on…….

Welcome to a whole new world of jhooz. 

Aioli AKA One Minute Mayo

Servings

4-6

servings

Prep time

5

minutes

Cooking timeminutes

Ingredients

• 2 eggs

• 1 generous tsp dijon mustard

• 1 tbsp lemon juice

• 2 tsp apple cider vinegar

• 2 cloves confit garlic (or 1 clove crushed raw garlic)

• Good pinch of malden salt

• 125ml extra virgin olive oil

• 125ml sunflower oil or neutral oil

Directions

• In the bottom of the emersion blender cup or in a similar tall jar or jug, crack the eggs into the bottom, followed by the dijon mustard, lemon juice, apple cider vinegar, garlic and salt.
• Cover with the oil and place the emersion blender head at the bottom of the cup and start blitzing, slowly tilting the head until all the oil is emulsified. 
• Taste for seasoning. If your oil has made it a little bitter you might want to add a teaspoon of honey or sugar for balance.

Recipe Video

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