It's hard to overstate just how good this aioli tastes. Alyn wants it on everything. It goes brilliantly with sweet potatoes (and as we just discovered last night, a delicious addition to lamb chops).
Start by making mayonnaise with an immersion hand blender which is sometimes called a stick blender. Gather these ingredients (thank you to my friend Shannon for the recipe):
- 1 cup “light tasting” olive oil (important it's the light tasting kind)
- 1 egg
- 1/2 a juiced lemon
- 1 teaspoon mustard
- pinch salt
Place the above in the container that came with your immersion blender.
Put the blender all the way in container and blend on high. Slowly pull up the blender as the ingredients visually become mayo until all the oil is blended in. Make sure you don't over blend (or it will separate). Congratulations, you just made mayo!
From Mayonnaise to Aioli
Place your freshly made mayo in a medium sized bowl. Add the following:
- 1½ - 2 tablespoons fresh cut Cilantro
- ½ inch grated fresh ginger
- 1 - 2 large cloves garlic (or to taste)
- ⅓ lime juiced
- Sea salt, pepper, and cayenne pepper to taste.
Mix all ingredients into freshly made mayo. Ta da! You now have amazing homemade zesty aioli.