Simple Small Batch Aioli

Simple Small Batch Aioli

Mayonnaise is one of those amazing condiments that is used in countries all around the world to add flavour or smoothness to their dishes. Aioli is basically garlic mayonnaise (although the true way of making this is to pound the oil and garlic in a mortar and pestle – no egg is added) but you can use any number of different ingredients to make your own flavoured mayonnaise.

The reason I like this small batch recipe is because I will never get through a cup or more of homemade aioli within a week. This is just the right amount to use on some sandwiches or on toast with poached eggs on the weekend.

If you are feeling adventurous you can add some fresh herbs or throw in some hot smoked paprika or any other spice to complement your meal, maybe add a mustard. Use lemon instead of vinegar, or use a different vinegar, maybe a fruit vinegar… the combinations are endless.

Ingredients

1 egg yolk, room temperature

1 tbs apple cider vinegar

good pinch of salt

1/4 cup olive oil – you may need less

1 garlic clove, finely grated

Method

Place all the ingredients, except the oil, into a thin tall container and blitz with an immersion/stick blender. While the blender is still going, pour in a thin, steady stream of oil.

It is ready when it fully emulsifies – You will see and hear the emulsification happen – it visually thickens and the sound turns to slapping.

That’s it, you now have aioli!

Simple Small Batch Aioli

Simple Small Batch Aioli
Author: 
Recipe type: Condiments and Preserves
Cuisine: Modern
Prep time: 
Total time: 
 
Simple Small Batch Aioli for when you don't want lots! If you are feeling adventurous you can add some fresh herbs or throw in some hot smoked paprika or any other spice to complement your meal, maybe add a mustard. Use lemon instead of vinegar, or use a different vinegar, maybe a fruit vinegar… the combinations are endless.
Ingredients
  • 1 egg yolk, room temperature
  • 1 tbs apple cider vinegar
  • good pinch of salt
  • ¼ cup olive oil – you may need less
  • 1 garlic clove, finely grated
Instructions
  1. Place all the ingredients, except the oil, into a thin tall container and blitz with an immersion/stick blender. While the blender is still going, pour in a thin, steady stream of oil.
  2. It is ready when it fully emulsifies – You will see and hear the emulsification happen – it visually thickens and the sound turns to slapping.

 

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