Cook\'s Country - 2019-04-05

APRIL/MAY 2019 • COOK’S COUNTRY 25

1. Measure carefully
   Crack the egg into a bowl. Measure out
   the vinegar, mustard, salt, and sugar.
   Why? Mayonnaise is an emulsion that
   could break if the proportions of ingre-
   dients are off.
   2. Add ingredients to processor
   Add everything to the bowl of a food
   processor.
   Why? Making mayonnaise by hand is
   certainly possible, but it’s much easier
   and faster in the food processor.
   3. Mix
   Process for 5 seconds to combine the
   ingredients.
   Why? The oil will incorporate most
   easily into a homogenized mixture of
   ingredients.

Step by Step

4. Add oil and emulsify
   With the processor running, very slowly
   add the oil in a thin, steady stream until
   the mayonnaise is emulsified and thick
   (about 2 minutes).
   Why? Adding the oil slowly (especially
   at first) builds a strong emulsion that
   stays together.


5. Scrape bowl
   Use a rubber spatula to scrape down
   the sides of the processor bowl.
   Why? Scraping down the bowl helps
   ensure that all the ingredients are fully
   incorporated into the mayonnaise.
   6. Buzz again
   Process the mixture for an additional
   5 seconds.
   Why? To make this recipe foolproof,
   it’s important that everything is
   100 percent incorporated.
   7. Store
   Transfer the mayonnaise to an airtight
   container and refrigerate it.
   Why? Refrigerating the mayonnaise in
   an airtight container will allow it to last
   for up to one week.

TRADITIONAL AIOLI IS made

with just olive oil and garlic—noth-

ing else. But most versions use eggs

(commonly just yolks) to make what

is essentially a garlic-flavored mayon-

naise. Use aioli as a dip for crudités; a

topping for lamb, beef, or roasted fish;

a garnish for seafood soups; or a condi-

ment for French fries.

EASY HOMEMADE AIOLI

Serves 24 (Makes about 1½ cups)

Do not substitute olive oil for the vegetable

oil; the aioli will turn out bitter.

1 large egg

4 teaspoons lemon juice

1½ teaspoons Dijon mustard

1 garlic clove, minced

¾ teaspoon table salt

¼ teaspoon sugar

Pinch cayenne pepper

1½ cups vegetable oil

2 tablespoons extra-virgin olive oil

Process egg, lemon juice, mustard, garlic,

salt, sugar, and cayenne in food processor

until combined, about 5 seconds. With

processor running, slowly drizzle in veg-

etable oil until emulsified and mixture is

thick, about 2 minutes. Scrape down sides

of bowl with rubber spatula and continue

to process 5 seconds longer. Transfer to

airtight container and whisk in olive oil.

Cover and refrigerate until ready to use.

(Aioli can be refrigerated for up to 1 week.)

Stages of Emulsion: A Closer Look at the Critical Part of This Recipe

The mix of ingredients starts off as

a thin liquid as the first of the oil is

blended in.

As more oil is added and the emul-

sion forms, the mixture thickens and

becomes lighter in color; you can

hear the processor start to gurgle

when this happens, and it’s a sign

that you can start to add the oil a

little faster.