Wednesday, March 30, 2016

Mayo and Aoli Worth Chirping About

Especially if you want it sugar-free and nasty-number free! Inspired by the I Quit Sugar Mayo recipe and a recipe by our friend, Rosanne Martin.

A stick blender and its mixing glass are the perfect tools for making this recipe.  It can also be made in an ordinary blender though you may need to use a spatula every so often to scrape the ingredients back down onto the blade. If you’re extra keen you can make this with a hand whisk.

2 Tblsp lemon juice

1 egg

1 tsp Dijon mustard

¼ -½ tsp salt (taste test after adding ¼ tsp)

About 1 cup good olive oil (don’t add yet)

1 Tblsp Whey (optional) will give the mayo a fantastic probiotic boost.  If you use whey, leave the mayo out on the bench for 8 hours to allow for a slight fermentation before storing in the fridge.

Now choose your flavouring:
  •  Either 1 handful fresh Sweet Basil leaves
  •  OR other fresh herbs
  • OR 4 sundried tomatoes
Whizz the ingredients including the chosen flavouring (but not the oil) for 30 seconds to mix.
Pour your olive oil into a small lipped jug or easy-pouring bottle. While you have your blender running gently pour the olive oil in a thin stream into the mix. This slow pour will cause an emulsion to form which means the mayonnaise thickens. The mix will begin to thicken at about ½ to ¾ of a cup of oil. You choose how thick you want your mayo or aoli. You can thin it down with a little water if you accidentally go too thick.

6 Things to Note:
  • Aoli is mayo with garlic.
  • The Mayo with Sweet Basil version makes a nice pasta salad and also pairs well with eggs.
  • The plain mayo is great with salad or if you add chopped cornichons (gherkins) and a little chopped tomato and parsley it makes a nice Tartare sauce for fish.
  • You can collect your own whey by taking a jar of plain yoghurt and leaving it to drain hanging in a muslin cloth overnight. The whey will drain out and leave you with a firm yoghurt or cream cheese.
  • An emulsion is the result combining fine droplets of an oil with another liquid by mixing to make a cream. This is essentially how face creams are made. Oooh mayo moisturiser…!
  • All easy to make at home AND free of nasties. Keeps for 2-3 weeks in a glass jar in the fridge. If you use whey in the making your mayo will keep for 2-3 months in the fridge.


  1. I like the mayo idea. Is there a Whey that is dairy, soy and wheat free?
    thanks Juanita

    1. Thanks for your question Juanita. The reason for adding whey to mayo or aoili is to give it a good probioitic boost. Being a culture the whey can also add fridge life to your mayo.
      An alternative dairy-free, soy-free, wheat-free alternative probiotic culture would be to use the liquid from a good quality, raw (not cooked) sauerkraut. I tried this over the weekend and found the mayo tasted good, looked good and well - I can't tell how long it will last in the fridge because it all got eaten. BTW we sell a very tasty range of sauerkrauts made locally by "Be Nourished." Here's the link: