There comes the ultimate dipping sauce. One of my all time favorite, i can slather this sauce in all this edible. There is nothing compared homemade, i dont prefer that jarred mayo which they have packed years back. I love that creamy goodness which is made fresh at home. It taste really yummy, you got to try this one..
Whenever i make mayo at home, i add some garlic, because garlic mayo is seriously addictive. I have got so many request from you all to post this recipe, and finally i made it couple weeks back. I decided to make two types of mayo, a spicy chilli mayo and a pungent garlic mayo..
I love to serve this with chicken fry, grilled chicken, chicken croquettes..It taste so good. But the most favorite dish of mine is fried onion rings, that is what i made..Will share the recipe soon..
You can check out my Homemade Sweet Chilli & Garlic Sauce too..
Preparation Time : 10 mins
Makes around 1 cup to 1.5 cup of mayo
Egg Yolk – from 2 large egg
Oil – 1 cup / 240 ml ( Use plain olive oil or vegetable oil ) , I used refined oil
Salt – 1 tsp
Lemon Juice – 2 tsp
Mustard Seeds – 1 tsp
Water – 1 tblspn
For flavouring mayo:
Chilli Flakes – 2 tsp
Garlic – 2 cloves
Start by making mustard powder. I didn’t have any, so i took some whole mustard seeds in a mortar and pestle and crushed it to make powder.
Take egg yolk(no whites please) in a small blender (use small jar from your blender), add in lemon juice, salt, water, mustard powder and blend them for 30 seconds. Now it must have turned little frothy.
Now add in 1/3 of the oil and blend it for 30 seconds.By this time it must have turned little thick.
Add in 1/3 of oil again and blend for 30 more seconds. By this time it must have turned little more thick.
Now add in the remaining oil and blend for 30 more seconds. Now you find the mayo to be thick and creamy.
You can use this as it is. Or go one step further like i did. I divided the mayo into two bowls. Add chilli flakes in one and minced garlic in other. Mix it well and serve with your favorite snacks.
1)This can be stored in a air tight container for for 2 to 3 days in fridge.
2)Since it has raw eggs in it, always keep the mixture cool.
3)Use the small jar from your blender. Big jars wont work.
4) Only egg yolks should be used.So separate the egg yolk carefully.
5)If you find the mayo curdled. Dont panic. Start with a new batch. Take couple of egg yolks and use the curdled mixture as the oil, slowly add it and blend it. This way you will get a perfect mayo.
|Take your ingredients|
|Take mustard in a crusher|
|Till you get nice powder|
|Take the small jar of your mixie|
|Start by separating a egg|
|You need yolk alone|
|I used 2 egg yolks|
|Add in lemon juice|
|Add in some water|
|Then goes some salt|
|Add in mustard powder|
|And blend them|
|After 30 seconds of blending|
|You will find the egg yolk mix little frothy|
|Now add 1/3 of the oil|
|cover and blend|
|You can see it has become little thick|
|Add the remaining 1/3 of oil|
|After blending it has become little more thick|
|Now add the remaining oil|
|cover and blend|
|See how thick it is|
|I decided to make 2 types of aioli|
|A garlic and chilli one|
|Add chilli flakes to one bowl of mayo|
|Mix it up|
|And i minced some garlic|
|and added it to another bowl|
|Mix it up|
|Serve with any of your favorite snacks|
|I served it with crispy onion rings|