Aioli or mayonnaise goes with almost everything. If you do it with olive oil and garlic, you get a classic aioli which is second to none with fish and shellfish.
If you’re using mustard and a neutral oil, you’ll get regular mayonnaise. Both the aioli and mayonnaise can then be flavored to desired taste and become the perfect sauce to most dishes. It doesn’t matter whether it is meat, fish, chicken, or vegetables.
Unfortunately, many become reluctant when it comes to making own homemade mayonnaise because they think, for good reasons, that it’s difficult. Whisking your mayonnaise by hand is a nightmare. It’s much easier with an electric mixer. But you still have to be a bit careful, not to add to much oil too quickly.
Then there is a third option. You can use a hand blender.
There is only two thing that you must consider.
All the ingredients should have approximately the same temperature. At least, that’s what most recipes say. Personally, I have never experienced it as particularly critical. Normally, I don’t wait for the ingredients to get the same temperature, and I don’t remember when I failed last time. And I do mayonnaise and aioli often. At least once a week.
Also, try to find a narrow blender cup. It should be just slightly wider than the head of the blender. I think this is more important than the temperature.
Blender head should rest against the bottom of the jar when you start. There are a lot of videos that shows how it works. You can watch one of them here.
For this recipe, you just have to grate the cheese before you add it together with the rest of the ingredients in a jar. All of the ingredients, even the oil. After that, you just press the run button on the hand blender for a few seconds until everything has the desired consistency. Voilà. You have a mayo that tastes just great to almost everything.
If you think the consistency is too thick, you can add a few drops of water. But be careful. Only a few drops at a time. It becomes runny very quickly.
About eggs.
Always use organic eggs if possible. Or at least free range eggs. Eggs from caged hens is a sad story. Both for the hen and for you. You don’t have to waste the white by the way if that makes you fell uncomfortable (I always feel uncomfortable about that. All unnecessary food waste is bad). If you use the whole egg you might have to increase the amount of oil a bit.
Of course, you can use this concept to make a regular mayo as well. So from now on, there’s no excuse for buying mayonnaise in the grocery store. It’s easier to do it yourself. And you avoid all the preservatives and other additives. And the taste will be far superior. I promise.
Chic is a kind of mayonnaise, either it tastes, or it doesn’t.
5 minutes Basil and Parmesan mayonnaise
Ingredients
- 2 yolks or the whole egg
- 1 tabelspoon dijon mustard
- 2 tabelspoon white wine vinegar
- 1/2 / 1 cup / dl basil chopped
- 1 / 2 cup / dl oliv oil
- 2 / 50 oz / gram Parmesan cheese grated
- Salt and pepper
Instructions
- Add all ingredients to a narrow jar, just wide enough for the head of the hand blender.
- Run the hand blender for a few seconds or until you've got a thick, creamy consistency.
2 Comments
Please explain measurement for Parmesan cheese it confuses me.
It’s 2 ounces of parmesan cheese. If you use the metric system it’s 55 grams.