Mayonnaise and Aioli

Mayonnaise is easy to make and nice to have on hand. Making our own lets us control the ingredients and know exactly what’s in our food. Not a bad thing.

Yield: 1 cup, or 16 1-tablespoon servings

2 egg yolks (very fresh, organic)
1 teaspoon dry mustard
Pinch of cayenne pepper
1 tablespoon lemon juice
1 cup extra virgin olive oil
(or 1/2 cup olive oil, 1/2 cup coconut oil)
Celtic sea salt and freshly-ground pepper, to taste

In a blender or food processor, blend yolks, mustard, and 1 teaspoon lemon juice.

With the processor or blender still running, add olive oil one drop at a time—very slowly—to begin creating the emulsion. As more oil is slowly added, the mayonnaise will begin to thicken. At that point, you can add the oil in a very slow drizzle.

When all the oil has been incorporated and the mayonnaise is thick, add the rest of the lemon juice and some salt and pepper. Taste. Correct the seasoning, if needed.

Mince and mash 2 garlic cloves into a paste with a pinch of salt using a large heavy knife. Add this garlic paste at the same time as the salt and pepper step, when the mayonnaise has become thick. Process/blend until incorporated, adding a few drips of water if the aioli is too thick.