So yesterday I was talking to sweet sister of mine about making mayo from scratch . . . you know as you do, and it struck me that months (← yes months) ago I tried my hand at whipping up a mayo, well an aioli really for the very first time and let me just say I can not believe how easy this was to make. Just a few ingredients I am sure you would have on hand along with your trusty old food processor/blender (or you could totally do it the old fashion way with a whisk and a little elbow grease).

I just could not let another day go by without sharing this ah-mazing aioli with you so you get a bonus recipe from me this week, lucky duck 😉

Its all natural, no weird additives or ingredients just simple honest ingredients making one killer condiment. Better than any I got from a jar thats for sure!

It’s smooth and creamy, but not to creamy, the acidity from the lemon juice cuts through the richness or the eggs and oil perfectly. Then you add in the hum of the garlic and the little bite from the mustard . . . so unbelievable divine!

Serve it with some grilled fish and some of this incredible looking sweet potato chips, or even with some grilled chicken or steak (or tofu maybe, if you into that kinda thing). Or you could totally just use it as a dip along side a big ol’ platter of freshly cut veggies although its pretty good on this roasted vegetable toastie too. Either way you can’t go wrong. Unless you like me are terrible afraid of making mayo/aioli from scratch and therefore put it off for waaaayyyyyy to long.

It’s quick, easy and oh so delicious.

You. Can. Do. It!

Garlic, Lemon and Mustard Aioli
Makes approx 3 cups

Ingredients –

1 egg

1 egg yolk

1 teaspoon wholegrain mustard

2 teaspoons plus 2 Tablespoons of lemon juice divided

1 cup extra virgin olive oil

1/2 teaspoon salt flakes

1/2 teaspoon black pepper

2 garlic cloves

Method –

1 – In a food processor or blender add egg, egg yolk, mustard along with your 2 teaspoons of lemon juice and blend/process on high .

2 – While the eggs mixture is blending pour in the olive oil in a nice slow and steady stream.

3 – Add remaining 2 Tablespoons of lemon juice, garlic cloves, salt and pepper and blend/process until nice and smooth (or you reach your desired consistency)

4 – Store in an airtight container in the fridge  . . . if you don’t dive head first into the bowl and slowly but surely eat your way out.

________________________________________________________________________________________________

Have you ever made your own mayo/aioli?

If you have a fave recipe please share it in the comments below, I may just have to give it a try