September 1, 2015
Dips/Dollops/Drizzles

Peruvian Aioli


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This lime mayonnaise is a must for Triples de Palta, Peru’s signature tea sandwiches. I use the Minute Mayo method to make it. It’s miraculous and luscious. There’s no need to be slow and finicky. All you need to prepare fast, fluffy, fuss-free, foolproof mayoli is an immersion blender and beaker. It’s almost as fast as opening a jar and twice as tasty, so spread the word. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)

1 large egg, at room temperature
1 large clove garlic, pressed or minced
1/2 tsp (2 mL) dijon mustard
1/4 tsp (1 mL) finely grated lime zest
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1/4 tsp (1 mL) granulated sugar
1 cup (250 mL) canola oil

In this order, add egg, garlic, mustard, zest, lime juice, salt, pepper, sugar and oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy, cream-coloured aioli. Stir in any remaining small streaks of oil.

Use immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Canola oil is best for mayonnaise and aioli. However, any kind of neutral, refined oil will work. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Read about this “Bitter Disappointment” in my blog: Presto! Mayo in a Minute.)

Tool Time: Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar. Immersion blenders are also known as stick blenders or hand blenders. Mine has 3 speeds. The lowest speed works fine for this recipe.

Kitchen Secrets: For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic lime juice.

Make-Ahead: Store homemade mayonnaise in the fridge up to 4 days.

 

Lazy Peruvian Aioli
Homemade Minute Mayo and Minute Aioli are so miraculously quick and luscious, it would be a shame to prepare this with commercial mayonnaise. But okay, if you simply must: Start with 1-1/4 cups (300 mL) store-bought mayonnaise. (Full-fat mayo will work best, but the thinner, lower-fat mayonnaise is an option for calorie-counters.) Stir in add-ins from recipe. Adjust tanginess with more lime juice, as commercial mayonnaise is blander than homemade mayoli.

CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL