Homemade mayonnaise and aioli recipe

For a creamy treat, these two rich mayonnaise and aioli recipes are just what your lunch is begging for.

Homemade mayonnaise has the ability to improve any salad and sandwich. This version is boiled, eliminating any fear of salmonella contamination from raw eggs. You can experiment with lemon juice for the vinegar, and try different oil. You also might swap cayenne for the white pepper.

Makes 575 millilitres (2 1/3 cups)

• 4 egg yolks
• 30 ml (2 tbsp) water
• 15 ml (1 tbsp) white wine vinegar
• 375 ml (1 1/2 c) vegetable oil (or a combination of vegetable and olive oils)
• Pinch ground white pepper1. In the bowl of a food processor or blender, combine the egg yolks, water and vinegar, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing.
  2. Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 70°C (160°F). Stir in the white pepper. Store in the refrigerator for up to five days

Traditionally served with poached fish, aioli (pronounced eye-oh-lee) can also be used as a dip for fresh vegetables or seafood, or as a salad dressing. Homemade is delicious and much less pricey.

Makes 750 millilitres (3 cups)

• 4 egg yolks
• 30 ml (2 tbsp) water
• 15 ml (1 tbsp) white wine vinegar
• 1 garlic clove, minced
• 125 ml (1/2 c) fresh white bread crumbs
• 375 ml (1 1/2 c) extra-virgin olive oil
• Pinch ground cayenne pepper1. In the bowl of a food processor or blender, combine the egg yolks, water, vinegar, garlic and bread crumbs, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing.
  2. Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 70°C (160°F). Stir in the cayenne pepper. Store in the refrigerator for up to five days.

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