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aioli/mayo

Making a thick aioli or mayonnaise requires a little bit of experience- but not any more! Just watch my video to get a step by step walk through of how it is can be done quickly and simply. You can find many great recipes for aioli or mayonnaise online.
Maybe the better question is why make your own mayo?
Homemade mayo is replete with digestive enzymes and if you're getting eggs from healthy pastured chickens, it brings
vitamins A, D, K, choline, zink, calcium, folate and more...
Store bought mayo is made with pasteurized eggs (read: cooked out nutrients) and full of inflammatory vegetable oils.
Here's a great article if you want to know more about the nutritional benefits of egg yolks.



Aioli is typically made with ONLY EGG YOLKS (and lemon juice and spices and olive oil!)

Mayo usually has 1 whole egg + 2 egg yolks

I am using Whole Foods 365 Brand Mediterranean Extra Virgin Olive Oil.  This has a somewhat bitter and peppery flavor to it. If you would like a milder mayonnaise, I recommend Trader Joe's Tunisian Organic Chetoui EVOO. http://www.traderjoes.com/digin/post/guide-to-evoo




To ferment your concoction:
Pour/scrape the aioli or mayo into a glass jar. Make sure you have some whey in there! Secure the lid and leave out at room temperature for about 8 hours. Put it in the fridge :)

Fermented, will keep for 2-3 weeks. Without whey and unfermented will keep for almost a week.

Here's a good recipe for lacto-fermented mayo.

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