Homeade aïoli

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• Helen LJ

  21 November 2009

  Helen LJ commented on this recipe

  Just made this, and it was very nearly a disaster! Although the ingredients are fine, the method gives the impression that you can add the oil without stopping from the very beginning, which isn't the case. I did this, and everything curdled horribly. I managed to rescue it, however, by beating another egg yolk in a separate bowl, and then very gradually whisking the curdled mixture in.

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• vicky

  11 January 2011

  vicky commented on this recipe

  Mine too curdled but i failed to rescue!!! waste of 3 eggs and 150ml of olive oil.... got the hellmans out in the end

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• nanasandie

  04 March 2011

  nanasandie commented on this recipe

  made this to go with some home made chips- it was very easy to make and tasted delicious!

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• nanasandie

  04 March 2011

  nanasandie rated this recipe

  

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• Caroline

  26 June 2011

  Caroline commented on this recipe

  My first attempt looked more like, and had the texture of, margarine than a mayonnaise. It didn't curdle though. Too little oil? Too much whisking?

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• Suzielein

  30 July 2011

  Suzielein commented on this recipe

  Burnt the motor out of my blender !

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• delicacies

  15 August 2011

  delicacies rated and commented on this recipe

  

  Made this to go with Maryland crab cakes. This was my first time at making Mayo, so i looked at several recipes. I used rapeseed oil, and didnt use all of it, and added very small trickles initially and made sure it was all incorporated. This has given a very deep golden colour. You may not need to use all of the oil if you dont like your Mayo too Thick. I gradually added some water at the end to get the right consistency. Another addition was white pepper to taste, which i added at the end, but i think, has made a huge improvement. Please have a go, as i think homemade is delicious.

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• ieva

  15 February 2012

  ieva rated and commented on this recipe

  

  This was bloody amazing! Altered the recipe though: put 4 egg yolks in and a whole 1 lemon juice. Warning of an easy mistake - I initially attempted to do it with a mixer (the whisky bit of a blender), thats too weak to make the mayo thick enough. Once introduced the proper blender results were much better. Will definitely repeat this.

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• Anne

  04 November 2012

  Anne rated and commented on this recipe

  

  A disaster and waste of food for me too. The mixture was runny and curdled.

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• acrjones

  09 January 2013

  acrjones rated and commented on this recipe

  

  If you follow it to the letter and don't panic it will turn out fine - I added lemon juice and water at end and my fears were dispelled - beautiful!

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• edward1

  03 February 2013

  edward1 commented on this recipe

  Just made this from some left over egg yolks, it is lovely.

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• EPR

  23 February 2013

  EPR rated and commented on this recipe

  

  Disaster, it curdled. You need to use room temperature eggs, not straight from the fridge.

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• Weddingcakes by Franziska

  28 March 2013

  Weddingcakes by Franziska rated and commented on this recipe

  

  I was very reluctant to use this recipe after reading all the revues. However having seen my Mum make homemade mayonnaise and aioli as a child, it never looked very challenging. It was not a success strait away. I realised very quickly that the blender blade was much too tall for such a small recipe. I then used my hand blender and it was fantastic. I did use more egg yokes to make sure that the eggs covered the blade. It tasted just as I remembered, fantastic, real aioli, not out of a jar.

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Ingredients

• 2 garlic cloves , crushed
• 2 egg yolks
• 1 tsp Dijon mustard
• 300ml olive oil
• a squeeze of lemon juice

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 2 garlic cloves , crushed
• 2 egg yolks
• 1 tsp Dijon mustard
• 300ml olive oil
• a squeeze of lemon juice

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