Edible Monterey Bay

MAYONNAISE AND AIOLI

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

First you need fresh eggs, preferably pasture raised with nice bright yolks, and an oil of your choice that is liquid at room temperature. I like to use avocado oil because the flavor is neutral, but other neutral tasting oils include walnut, almond and macadamia nut. Olive oil is also good, but adds olive flavor, which is tasty but does not resemble traditional mayo like my childhood favorite: Best Foods. You may also blend olive oil with nut oils if you feel the flavor of olive is too strong. All of the forementioned oils are healthy oils to use, as is coconut oil, however it tastes very much like coconut—which may be good if you are making a tropical tasting aioli. If you do decide to use coconut oil, it needs to be fractionated, meaning in a liquid state at room temperature, or it will not work. Avoid using canola, sunflower, soybean, corn or any vegetable oils as they are typically genetically modified and processed using chemical solvents, which makes them full of omega 6 fatty acids, which can cause inflammation in the body.

MAYONNAISE

1 32-ounce Mason jar, wide mouthed
1 egg, at room temperature
1 cup oil (avocado, olive or nut oil, of your choice)
2–3 teaspoons lemon or lime juice, or apple cider vinegar (I prefer citrus juice, but vinegar will work)
½ teaspoon dry mustard or prepared regular mustard or Dijon (optional)
½ teaspoon salt

Crack the egg into the jar, then pour the oil on top. Add the lemon juice, the mustard and the salt. Settle the immersion blender into the jar until it hits the egg at the bottom. Turn on immersion blender and keep it at the bottom of the jar for about 20 seconds or until you see the mixture turning into a creamy white color. Then, gradually pull the immersion blender out a few inches and keep it there until all the mixture at the bottom of the blender is creamy. Work your way up until it is all mixed.

I suggest doing the recipe above several times and transferring the yield into a bigger jar if you want more mayo than the recipe makes because adding the extra ingredients will create an imbalance in the jar, making it dicult to get the desired creaminess. Refrigerating will make the mayo rmer as the oil gets cold.

At this point you can add other ingredients to the mayo to turn it into aioli, like roasted or nely grated fresh garlic, dried herbs, paprika, cayenne or ginger. If you add fresh herbs like basil, parsley or cilantro, you will need to eat the aioli within two days. Otherwise, the herbs will start to go o and the avor will not be as tasty. My favorite aioli for sweet potato fries or crab cakes contains honey, garlic and Sriracha. Roasting small chunks of vegetables like fennel, sweet or hot peppers or leeks and blending them in will add depth and avor. These extra ingredients should be added after the mayo is completely emulsied. Homemade mayo lasts a week in the refrigerator, not as long as store bought, but is much healthier and fresher tasting!

NO EGG VEGAN MAYO

1 cup soaked and drained cashews
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
½ teaspoon nutritional yeast
¼ teaspoon Dijon mustard
¾ teaspoon salt
1/3 cup water

Blend for 60 seconds and refrigerate

Facebook