Our Staples

Aioli and Mayo Base

Many store-bought mayos contain preservatives, added sugar, and refined oils that are bland and unhealthy. Homemade mayo with cold-pressed oils is healthier, tastier, and easy to make! This recipe is keto (banting) friendly and gluten-free.

Aioli and Mayo Base

When my mom was a young girl it was her job to make the mayonnaise for Sunday lunch:

"I remember having to stand on a stool to reach the kitchen counter, beating the mayonnaise in a white porcelain bowl with a stainless-steel manual beater. My brother used to tease that I would 'undo the whipping' when I used the beater in the wrong direction."

Ingredients

  • The yolks of 2 eggs (small, free-range)
  • 125 ml cold-pressed extra virgin olive oil
  • 125 ml cold-pressed avocado oil
  • The juice of half a medium-sized lemon
  • Freshly ground salt and white pepper for seasoning
The amount of oil will depend on the size of the eggs. Focus on getting a thick consistency instead of using specific amounts. We use equal parts olive and avocado oil which creates a light and nutty flavour.

Equipment

  • Mixing bowl
  • Handheld blender
  • Bowl scraper or spoon
  • Lemon squeezer
  • Glass jar for storage

Method

Preparation: 10 Minutes

  1. Separate the egg yolks from the whites and place the yolks in the mixing bowl. (You can save the egg whites to make an egg-white omelette or meringues.)
  2. While beating the yolks, slowly add the olive oil, a few drops at a time, until the mixture starts to thicken.
  3. Continue adding the remaining olive oil and avocado oil, increasing the amount to a couple of teaspoons at a time, until the mixture is a thick and creamy consistency.
  4. Add the lemon juice slowly.
  5. Season to taste.
The secret to a light, thick, and creamy texture is to add the oil slowly.

You can use this base as is or add half a teaspoon of Dijon mustard for a mayonnaise variation. This will last in the fridge for about a week.

To make aioli, instead of adding mustard, add 1 clove of fresh garlic, finely chopped or crushed. This will last in the fridge for about 3 days.

Serving

This a versatile staple that can be used in sandwiches and salads; as an accompaniment to vegetables such as artichokes and asparagus; and served as a spread with a fish dish or fresh bread. Depending on what you’re making, you can add freshly chopped herbs, such as dill or parsley, just before serving.

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