how do you make aioli mayo?

Answer 1

First of all if you do not speak French; you just need to know that this is nothing more than a garlic flavored Mayonaise.which nothing more than homogenized oil and eggs with a little salt, and vinegar added. WARNING
Making your own Aioli or mayonaise can be dangerous because many of today's chickens (hens) are Salmonella carriers. The Salmonella is found in the eggs and gut of chickens occuring there naturally---mostly eggs from the Northern US are effected. The USDA may now have this under control but some years back a number of people died from this Salmonella source. KNOW where your eggs came from. If you live on a farm--- have a vet check your birds for Salmonella and are Salmonella free and Bird Flu free.
You may use commercially packaged pasteuriized yolks as a substitute or re-constituted Egg Yolks but you will have to adjust the oil accordingly. Once you have made the Mayonaise or Aioli; it must be used immediately and not left out---refrigerate it or food poisoning can develope. Many people add Vinegar and Mustard seed (fresh ground) to these prepartions for the anitibioltic properties that they contain.
The reason that one must be so careful is that Aioli is not cooked and is a good medium for bacteria to multiply rapidly. Heat tends to destroy the toxins of infected eggs if cooked long enough and high enough temperatures.

What follows are two methods--one from scratch and the other a shortcut.
You will need the following ingredients and items:
2-3 Eggs, Olive Oil (you may use others but this was the original oil) and Garlic(lots of it 6-8 whole FRESH cloves), Salt
A Blender and jar for (you may use a mixer or whip it up yourself), a spatula and various glass or metal measuring cups, tablespoon and equipment.

Begin by washing your hands throurougly and making sure everything is very clean in the work area.

1. Take two eggs and separate the whites from the yolks. Either discard the
whites or use then in another recipe such as a meringue. Place the yolks
into a container for use in next steps.

2. Take the peeled garlic and puree it in the blender and add 1/4 teaspon of
salt..

3. Now add Eggs to the blender jar. blend well

4. While blender is running---- begin adding SLOWLY oil to the jar --- first
wtih two tablespoons and then Slowly drizzling one cup of oil (you may not
need all of it but use as much as you can) slowly drizzle olive oil into it
until all is homogenized.

5. Now add one juice of a lemon or approximately a fourth cup lemon juiice.

6. The Aioli may be too thick for your use depending on how much lemon
juice you used---if so and to make it flow a little more--by adding
enough water for it to be as fluid as you want it. but do so again Slowly
and a little water at a time.
Now put this sauce into the refrigerator immediately and or use
immediately and DO NOT SKIP THE LEMON JUICE
AS IT HELPS RETARD/KILL BACTERIAL GROWTH. You may use Lime
juice instead. Variations are to use tarragon vinegar and plain vinegar.

PROBLEMS:
IF THE AIOLI SEPARATES----- all you need to do is put it back into the blender and turn it on. If it does not re-homoginize add the yolk of one egg.

SHORTCUT RECIPE
Take as much garlic as you like and puree in the blender with a little water. stop,
Now take as many cups of Hellmans or Dukes Mayonaise as you need into the blender and blend the garlic with the mayonaise add water if need be to make it more fluid or lemon juice.. Blend well and serve immediately or place immiediately into the refrigerator.

The difference between the two mayonaise is that the from scratch recipe will taste much better than the short cut recipe because of different oils used.

Answer 2

OK - commercial mayo has all kinds of chemicals, preservatives, sweeteners, etc. Miracle Whip has even more sugar. What you are getting at a restaurant is probably made fresh - mayonnaise is made with egg yolks (or whole eggs) depending on the recipe, oil (whatever type you like), salt, pepper, and maybe a little dry mustard or Dijon mustard and a little lemon juice or vinegar. Once you taste the difference, you will never buy the commercial stuff again. Very easy to make in a processor or blender. Aioli is homemade mayo with garlic added. You can add any seasoning you like.

Answer 3

The best aioli is made from scratch w/ extra virgin olive oil.

AIOLI
.
Active time: 10 min Start to finish: 10 min

3 garlic cloves
1 large egg yolk
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk garlic together with yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

Answer 4

aioli mayo

1/2 cup mayonnaise (I use Hellman's )
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons fresh, chopped coriander
salt, to taste
fresh ground pepper, to taste


Whisk all ingredients in a bowl.
Refrigerate for at least an hour.

Answer 5

The same as any mayo but add a bunch of pressed garlic.