1. 2 egg yolks (I use pasteurized egg yolks)
2. 1 tsp Dijon mustard (heapful)
3. 1 tsp lemon juice
4. 100ml sunflower oil or any other neutral cooking oil
5. a pinch of salt or one turn of the salt shaker (or 1g)
6. 1 clove garlic
Directions:
1. In a glass jar, add egg yolks, Dijon mustard, lemon juice, salt and oil into a stick blender.
2. Place blender to the bottom of the glass jar and start blending.
3. As soon as you notice the bottom of the jar quickly turning thick and white, move the blender up slowly about an inch, and continue blending.
4. Keep moving up slowly until the whole mixture is emulsified. It take about 5 minutes.
5. Add garlic and blend for a few more seconds and voila... the aioli sauce is done :-)
Video Demonstration:
Additional Information:
Aioli sauce is basically mayonnaise with garlic.
Trying to squeeze more protein, nutrients and healthy food into your teenager's diet? Try making this homemade aioli sauce.
Simply add a clove of garlic into your homemade mayonnaise and blend for a few seconds... and
Viola, you get aioli sauce :-)
Little FECS loves this sauce that I make. Now serving the teenager at home gets easier and easier :-)
And now when the children at home are consuming sauces, I know that they are actually eating REAL food and not just snacking on bad empty calories :-)
Hmmm... 14 years ago, I was making homemade baby first food using my stick blender. 14 years later, I am still making homemade food for teenager using my blender. Seems like nothing has changed much for the last 14 years. Perhaps the most used kitchen equipment is my blender.
Just one clove of garlic goes a long way, it is strong enough :-)
You can also do the same to a store-bought mayonnaise, of course :-)
References:
I use pasteurized egg yolks shown above, which are sold in all supermarkets in Denmark such as Netto and Føtex. 1 container contains 2 egg yolks.
Here are the 5 ingredients you need to make mayonnaise: egg yolks, Dijon mustard, lemon, salt and sunflower oil or other neutral cooking oil.
You need a glass jar with lid and a stick blender. Remember to save your jam jars instead to make and store mayonnaise :-)
When you blend, place the stick blender into the bottom of the jar and start the blending. From blending to storage, you will be using only one container. This saves time and washing up effort :-)
Add 2 egg yolks (I use pasteurized egg yolks)
Add 1 heap teaspoon of Dijon mustard.
Add 2 teaspoons of lemon juice.
Add 1 pinch of salt.
Add 150ml sunflower oil or any neutral cooking oil.
Place blender to the bottom of the glass jar and start blending.
As soon as you notice the bottom quickly turning thick and white, move the blender up slowly about an inch, and continue blending.
Keep moving up slowly until the whole mixture is emulsified. It takes about 5 minutes.
Done :-)
Enjoy :-)
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