1 fresh egg
crushed garlic clove
250 ml mild olive oil (or other mild oil)
1 tsp. lemon juice (or sherry vinegar)
1 tsp. mustard
1 tsp. salt
1 tsp. runny blossom honey
300 g mayonnaise.
approx. 10 seconds
Crack the egg into a measuring beaker.
Crush in the garlic, add the rest of the
ingredients and blend everything together
with a stick blender for approx. 10 seconds
for a smooth mayonnaise.
When placing the blender in the mayonnaise,
make sure that no air gets in.
At the start, blend for a little longer at the base
of the beaker to create an emulsion.
Don’t pull it up right away!
The aioli can be kept in the fridge for approx. 3-4 days.
The recipe works only with these exact quantities.
Always use a whole egg and 250 ml of oil.
Make sure you use a mild oil. Cold-pressed olive oils
are often too strong for this recipe.
See on youtube: