Bulletproof Condiments: Classic Mayo and Fresh Aioli

I actually wrote these out once before, but I put four recipes in the same post and it was difficult linking to each. This post will just cover two recipes: Classic Mayo and a near-identical recipe for Classic Aioli.

Classic Mayo:

Mayo is way more intimidating than it should be. Word to the wise, though: Only attempt this with a blender or food processor, and be careful what size eggs you use. The first two times I made this recipe it was perfect, the next time (same recipe, but with smaller eggs) it made soup. Not enough egg to oil. If you have large eggs, you can use up to 2 cups of vegetable oil. Add the 1 1/2 cups first, then add more a bit at a time until you're happy with the consistency. I generally find that 1.75 cups of oil is exactly the right amount for the eggs that we buy.

Ingredients

• 2 eggs
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 1/4 cup white vinegar
• 1 1/2 cups vegetable oil  (or slightly more)

Directions:

1. Put first four ingredients in a food processor or blender, and turn on.
2. With the motor still running, SLOWLY and STEADILY add the oil. You want to continually add a small stream of oil. Drop it in batches and you'll get oily eggs.
3. After your 1 1/2 cups are added, check consistency.  Add more oil if mayo is too thin.
4. Refrigerate.

Fresh Aioli

Aioli is essentially a mayo made with Italian flavors (garlic and olive oil). It's far less versatile than the classic mayo, but it tastes great on a sandwich.  I usually make a smaller batch since there are fewer uses for it. We'll use the above recipe, but substitute garlic for dry mustard and olive oil for vegetable oil.

Ingredients

• 1 garlic clove
• 1 egg
• 1 teaspoons salt
• 1/8 cup white vinegar
• 3/4 cups olive oil  (or slightly more)

Directions:

1. Add garlic clover to food processor, and turn on.
2. Add egg, salt, and vinegar.
3. With the motor still running, SLOWLY and STEADILY add the oil. You want to continually add a small stream of oil. Drop it in batches and you'll get oily eggs.
4. After your 3/4 cups are added, check consistency.  Add more oil if mayo is too thin.
5. Refrigerate.