This aioli speaks to me in a Spanish accent, thanks to smoked paprika, sherry vinegar and a splash of extra virgin olive oil. The smoky taste is irresistible. Preparing homemade mayo and aioli with olive oil can be tricky. The vigorous mixing that makes mayoli so thick and fluffy can quickly turn extra virgin olive oil bitter. (Why? Read: “Avoid Bitter Disappointment” in my blog: Presto! Mayo in a Minute.) This recipe is a riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo and EVOO Mayoli.
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) sherry vinegar
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
3/4 cup (175 mL) canola oil
1/4 cup (60 mL) extra virgin olive oil
In this order, place egg, garlic, vinegar, paprika, salt, pepper and canola oil in 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 thick, creamy aioli forms.
Incorporate olive oil, method 1: Add olive oil, turn on blender, quickly pull it upwards, then immediately turn it off. Stir in small streaks of oil left on top or at sides. (This method is riskier; aioli may end up with hint of bitterness.)
Incorporate olive oil, method 2: Transfer beaker contents to medium bowl. While whisking, gradually drizzle in olive oil. (This method is more bothersome; aioli will end up milder, but not as thick.)
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- Canola oil is best for mayoli. However, any kind of neutral, refined oil will work.
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 lemon juice.
Make-Ahead: Store homemade mayonnaise in the fridge up to 4 days.
Lazy Spanish Aioli
Homemade Minute Mayo and Minute Aioli are so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. But okay, if you simply must: Start with 1-1/4 cups (300 mL) store-bought olive oil mayonnaise. (Full-fat mayo will work best, but the thinner, lower-fat mayonnaise is an option for calorie-counters.) Stir in add-ins. Adjust tanginess with more sherry vinegar, as commercial mayonnaise is blander than homemade mayoli.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL