Home-made Ailoi

Since becoming aware of GMOs and all the "rubbish" that producers throw in our foods, I've been trying to home-made all kinds of food. One of my more successful attempts are making aioli - and its much better than any brand name, even if I have to say so myself.

Basically, most recipes I've seen are pretty much the same.

You will need:

  • 2 egg yolksaioli
  • 30 ml white wine vinegar
  • 5 ml salt & pepper
  • 1 garlic
  • 5 ml Dijon mustard
  • half a lemon
  • 250 ml olive oil (some split this in olive and vegetable oil, others in olive and nut oil - depending on how much you like olive oil and the possible "bitterness", you can improvise as you like)

Instruction:

  1. Start by crushing the garlic, salt & pepper into a paste.
  2. Throw this paste together with the 2 egg yolks, the Dijon mustard and the white wine vinegar in a bowl or food processor
  3. Process / whisk together.
  4. Then slowly pour the oil in the mixture while whisking / processing.
  5. Add the half lemon juice (or part of it) according to your taste and level of tanginess.

And that's it! Your own mayonnaise / aioli. Aioli is apparently mayonnaise with garlic. To me aioli and mayonnaise are one and the same thing - who cooks without garlic :-) (just kidding).

Enjoy your own - its more tastier and healthier.