This post is designed to give you the basic technique for making mayonnaise and aioli. Aioli is a flavored mayonnaise, and despite its associations with garlic and chilies, it doesn’t have to be spicy.
Includes Recipes for: Blood Orange Aioli, Chile Aioli below. We also have a White Truffle Aioli Recipe as a separate post.
How to Make Mayonnaise:
Homemade mayo has a light yellow tint (or pink in the case of the blood orange aioli pictured above) and a stronger flavor, unlike the white, preservative-laden, store bought versions.
Basic Mayonnaise Ingredients:
2 pasteurized shell eggs (the freshest possible for better emulsification)
Basic Mayonnaise Process:
STEP 1: Combine Base Ingredients
STEP 2: Blend to Ribbon Stage
STEP 3: Drizzle in Oil for Emulsion
Your mayonnaise/aioli will keep for up to two weeks in the fridge. Be sure to cover it very well so the fat doesn’t absorb flavors from the other items in your refrigerator.
Blood Orange Aioli:
(Used in our Chili Marinated Bison Kabobs with Blood Orange Aioli). This aioli will be thinner than most and suitable for use as a dip. This recipe can be easily modified to use other citrus fruit.
(Spread on our Kobe Beef Burgers with Carrot Fennel Slaw). This recipe can be easily adapted to use any of our dried peppers (although you may want to vary the amounts based on the heat of the chilies).
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