Try making your own delicious version of mayo, incorporating a few nutritious spins to the dish. The addition of garlic provides an excellent source of anti-oxidants and phyto-nutrients. Fresh lemon juice is rich in vitamin C, essential for maintaining a fully functional immune system. And finally, studies have shown olive oil may help lower blood cholesterol and blood pressure levels.
Enjoy the most basic of emulsion sauces. Emulsifying egg yolk and oil make a creamy and versatile sauce that is very different from commercial mayonnaise. To make aioli, simply add garlic. This can be used as a base for a variety of sauces; just add different types of herbs and spices.
1 large egg yolk
2 tsp fresh lemon juice
½ tsp Dijon mustard
¼ cup plus 3 Tbs olive oil
2 small garlic cloves, optional
1. Whisk together the egg yolk, lemon juice, and mustard in a bowl.
2. Add the oil, a few drops at a time, to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
3. If desired, mince and mash garlic to a paste with a pinch of salt using a large heavy knife or in a mortar and pestle. Whisk into mayonnaise to create aioli.
4. Season with salt and pepper. If the aioli is too thick, whisk in 1 or 2 drops of water.
5. Chill, covered, until ready to use. Mayonnaise/Aioli can be stored up to 2 days.