Making your own condiments can feel like a small act of culinary magic. There’s something so satisfying about transforming a few simple ingredients into a creamy, flavorful masterpiece. Tangy Homemade Aioli with Mayo is a perfect example of this magic. Whether you’re spreading it on a sandwich, using it as a dip, or drizzling it over roasted vegetables, this aioli will elevate any dish. And the best part? It’s incredibly easy to make at home.

Why Homemade Aioli Is Worth It

Store-bought aioli is convenient, but it often lacks the fresh, tangy kick you get when making it yourself. When you make aioli at home, you control the quality of the ingredients and can adjust the flavor to suit your preferences. Plus, it’s free of preservatives and other additives, making it a healthier option.

Ingredients for Tangy Homemade Aioli

Creating your own aioli only requires a few pantry staples. Here’s what you’ll need:

Ingredient	Quantity
Large egg	1
Lemon juice	1 Tbsp
White vinegar	1 tsp
Ground mustard (or Dijon mustard)	½ tsp
Salt	¼ tsp
Avocado oil (or vegetable/light olive oil)	1 cup

Step-by-Step Instructions

1. Gather Your Equipment

To make aioli, you’ll need an immersion blender and a tall, narrow container like a mason jar or the blender cup that comes with your immersion blender. These tools ensure the aioli emulsifies properly.

2. Blend the Base Ingredients

In your chosen container, combine the egg, lemon juice, vinegar, mustard, and salt. Use the immersion blender to blend these ingredients until smooth and creamy.

3. Slowly Add the Oil

With the blender running, slowly drizzle in the avocado oil. It’s crucial to add the oil gradually to create an emulsion. Continue blending as you pour, and watch as the mixture transforms into a creamy mayonnaise-like consistency.

4. Taste and Adjust

Once the aioli is smooth, taste it. If it feels too rich or oily, add a little more lemon juice or a pinch of salt to balance the flavors. Blend again to incorporate any adjustments.

5. Store and Serve

Transfer your homemade aioli to an airtight container and store it in the refrigerator. It will keep for about a week. Use it as a dip, spread, or sauce to enhance your favorite dishes.

Tips for Perfect Homemade Aioli

Use Room-Temperature Ingredients

Cold ingredients can prevent the emulsion from forming properly. Let your egg and lemon juice sit at room temperature for 10-15 minutes before starting.

Choose the Right Oil

Neutral-flavored oils like avocado, vegetable, or light olive oil work best. Stronger oils like extra virgin olive oil can overpower the aioli’s flavor.

Blend Slowly

The key to a successful emulsion is patience. Add the oil slowly and steadily while blending to achieve a smooth and creamy consistency.

Customize the Flavor

Feel free to experiment with additional ingredients. Garlic, smoked paprika, or fresh herbs like parsley or dill can add a new dimension to your aioli.

Ways to Use Tangy Homemade Aioli

1. As a Dip

Aioli pairs perfectly with fries, roasted vegetables, or crispy chicken tenders. Its creamy texture and tangy flavor make it a crowd-pleaser.

2. On Sandwiches and Burgers

Spread a generous layer of aioli on your favorite sandwich or burger for an instant upgrade.

3. Drizzled Over Salads

Use aioli as a salad dressing for a creamy and tangy twist on your greens.

4. With Seafood

Aioli complements seafood dishes like grilled shrimp, crab cakes, or fish tacos beautifully.

5. As a Sauce for Meats

Drizzle it over grilled chicken, steak, or pork for a rich and flavorful finish.

Nutritional Information

Nutrient	Amount per Tablespoon
Calories	90
Protein	0.2g
Carbohydrates	0g
Fat	10g
Saturated Fat	1.5g
Sodium	50mg

FAQs

1. Can I make this without an immersion blender?

Yes, you can use a food processor or a whisk, though it requires more effort. If whisking by hand, add the oil drop by drop at first to ensure the emulsion forms.

2. How do I fix broken aioli?

If your aioli breaks (separates), you can fix it by starting with a new egg yolk and gradually whisking in the broken mixture.

3. Is it safe to use raw eggs?

Using fresh, high-quality eggs reduces the risk of foodborne illness. If you’re concerned, use pasteurized eggs.

4. Can I use olive oil instead of avocado oil?

Yes, but choose a light olive oil for a milder flavor. Extra virgin olive oil can make the aioli taste too strong.

5. How long does homemade aioli last?

Homemade aioli will last about a week in the refrigerator when stored in an airtight container.

6. Can I make this vegan?

Yes! Substitute the egg with aquafaba (chickpea water) and follow the same blending process for a plant-based version.

Closing Thoughts: Try It Today!

Now that you know how to make Tangy Homemade Aioli with Mayo, it’s time to bring this versatile condiment into your kitchen. Whether you’re impressing guests or simply treating yourself, homemade aioli will take your dishes to the next level. Gather your ingredients, grab your blender, and enjoy the magic of homemade aioli today.

Discover more condiment recipes to elevate your cooking game!

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