A hefty amount of garlic transforms this mayonnaise recipe into aioli, a dip traditionally used for crudités. Like mayonnaise, it can also be used to top burgers, fish and crab cakes.
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 to 2 pinches kosher salt
1 tablespoon Dijon-style mustard
11/3 cups vegetable oil
Nutritional information per serving (1 tablespoon, Aioli): Calories 169 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 19g • sat. fat 3g • chol. 23mg
• sod. 33mg • calc. 4mg • fiber 0g
Nutritional information per serving (1 tablespoon, Mayonnaise): Calories 169 (98% from fat) • carb. 0g • sugar 0g • pro. 0g • fat 19g • sat. fat 2g • chol. 23mg
• sod. 32mg • calc. 3mg • fiber 0g
Put all of the ingredients (leaving out the garlic if making mayonnaise), in the order listed, into the blending cup. Allow to sit for about 30 seconds to 1 minute.
Insert the blending shaft into the blending cup so that the blade guard touches the bottom of the cup. Select Low and blend, keeping the blade on the bottom. Once the ingredients thicken and start to emulsify, continue processing, using a gentle up-and-down motion, until completely thick and all of the oil is completely incorporated.
Taste and adjust seasoning as desired.
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