Homemade mayo is very easy to make, here are several versions. Aioli, for all its fancy name, is basically a form of mayo so I'm including recipes for it as well.
The first recipe uses an immersion blender, a technique which probably could be used for all the recipes.
By the way, recipes for mayo use raw eggs, which bothers some people. In Alton Brown's recipe (below) he claims that the acid in mayo actually helps kill bacteria and in fact recommends keeping the mayo at room temperature for two hours after making it because it does a better job killing bacteria.
This version uses an immersion blender. This is a PDF,
Click here for the Serious Eats Two Minute Mayo recipe.
This is from Alton Brown of FoodTV's Good Eats. I really love this recipe it is absolutely delicious. Sometimes I make hamburgers just to have something to use it on. The only challenge is finding a good chili oil. .
Ingredients
2 tblspns White Wine Vinegar (don't overdo)
2 tblspns Lime Juice (fresh squeezed. Don't overdo)
1 egg yolk
1 whole egg (fyi, it's usually best to let eggs come to room temperature)
1 tspn table salt
1 tspn dry mustard (the powdered stuff in the spice aisle)
1/4 tspn sugar
2 to 3 tablespoons chile oil (the stuff I use is just called “hot oil”, brand name of “China Bowl Select”. It comes in a small bottle with an orange label, but you can’t get it at every grocery store. Some grocery stores sells something with a blue label, don’t use it. It’s tasteless.)
Safflower or corn oil added to the chile oil to make 2 cups total oil (put the chile oil into a measuring cup and add safflower or corn oil until it equals 2 cups total).
Instructions
Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. (You must use a food processor. I tried it once in my blender, didn't work at all). Pulse 5 times. Turn processor on and slowly add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
The strange instruction about keeping at room temperature for 2 hours is because Alton disputes the notion that mayo encourages bacteria growth. In fact, Alton says mayo actually hinders bacteria because of the acid. However, it is a better inhibitor of bacteria when it is at room temperature, hence keeping the mayo at room temperature to reduce the likelihood of getting bacteria from the raw eggs. Me, I never bother doing this step.
From the LA Times, which they further use in several recipes.
Ingredients
2 large egg yolks, at room temperature
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 cup canola oil
Salt to taste
Instructions
1. Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.
2. Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store in the refrigerator until ready to use; keeps for two days. Makes 3 1/3 cups.
Basic mayo recipe from Cook's Illustrated. .
Ingredients
2 large egg yolks
1 tablespoon fresh lemon juice, plus 1 additional teaspoon
1/4 teaspoon Dijon mustard
1/8 teaspoon sugar
1/4 teaspoon table salt
Ground white pepper (if available, otherwise black), to taste
3/4 cup canola oil (or other vegetable oil)
Instructions
In food processor, combine yolks, lemon juice, mustard, salt, and pepper until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed.
This is basically the same as their mayo recipe above, and also uses an immersion blender. This is a PDF,
Click here for the Serious Eats Two Minute Aioli recipe.
WP.
Ingredients
2 large egg yolks
1 teaspoon Dijon mustard
2 cloves garlic, minced or finely grated
1/2 cup grapeseed or canola oil
1/4 cup olive oil
4 tablespoons fresh lemon juice (from 1 large lemon)
Fine sea salt
Freshly ground black pepper
Instructions
In a medium bowl, whisk together the egg yolks, mustard and garlic. Whisking constantly, add the grapeseed oil, one drop at a time, until the mixture thickens. Unfortunately, you cannot speed this up or your aioli will break so take your time, whisking all the while (see NOTE). It will take about 4 minutes. Once the mixture becomes thick, start adding more oil, including the olive oil, in a steady stream, whisking constantly to incorporate. Add the lemon juice in 1-teaspoon increments, whisking constantly. The aioli will be pale yellow and thick. Season to taste with salt and pepper and transfer to a small serving bowl. (If you’re making the aioli more than 1 hour in advance, cover and refrigerate it until ready to serve.)
NOTE: If your aioli breaks, or doesn’t emulsify and looks clumpy instead of smooth, fix it by starting over in a clean bowl with a fresh egg yolk. Whisk in the broken aioli, plus any remaining oil, one drop at a time, until it comes together.