- Prep:10 mins
- Cooking Time:30 mins
Homemade mayonnaise is rich, creamy and silky in texture.
It’s deceptively easy to make using a combination of egg yolks, vinegar, mustard, oil and enhanced with a variety of different herbs and spices for added flavour.
Aioli is a slightly fancier version of regular mayonnaise in that it combines mashed garlic, which gives it a very specific flavour. It’s both spreadable and dippable so can be used on sandwiches or in wraps and makes a great dipping sauce for seafood, crudites and boiled eggs – amongst others. Try-out our simple recipe.
- 1 head garlic
- 10ml Sunfoil Sunflower Oil
- 2 large egg yolks
- 30ml white wine vinegar
- 5ml Dijon mustard
- 2ml cayenne pepper
- Salt and ground white pepper
- 250ml–300ml Sunfoil Sunflower Oil
- Preheat the oven to 190°C.
- Place the head of garlic in a square of foil.
- Drizzle 10ml Sunfoil Sunflower Oil over the garlic and season with salt and pepper.
- Enclose the head of garlic in the foil and bake in the oven for 25–30 minutes.
- Remove from the oven and allow to cool, unopened, for 5 minutes.
- Carefully unwrap the foil parcel and squeeze out the softened garlic cloves.
- Mash the softened garlic to form a smooth paste and set aside.
- Place the egg yolks into the bowl of a blender or food processor, with the vinegar, Dijon mustard and salt and pepper. Turn the blender onto its lowest setting, and gradually add the oil, a little at a time, in a thin, slow, steady stream until the mayonnaise is as thick as desired.
- Season with salt and pepper and add 15ml–30ml of the roasted garlic paste.
- Blitz together for 5 seconds.
The mayonnaise can be stored in the fridge for 3–4 days.
Serve with crisps, potato wedges or french fries.