Aioli is simply a flavoured mayonnaise. When I was pregnant with my daughter I desperately wanted to make homemade mayo, the problem? I couldn’t get it to work without the egg yolk and in case you didn’t know; raw egg is an absolute no-no when you’re pregnant. So the other day when my children and I were holed up, avoiding the ridiculous cold, I set out to make mayonnaise and I added a Japanese twist!
Makes about a cup
1/2 Cup canola oil
2 tbsp Rice vinegar
1 tbsp sodium reduced soy sauce
1 Egg yolk
1 inch of fresh ginger, grated
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients except the ginger, in a tall jar and mix using an immersion blender or whisk vigorously until the mixture becomes the consistency of thick mayonnaise.
Stir in the ginger.
Taste and adjust seasoning.
- Serve as a dip or as a spread on a sandwich.
- Use fresh eggs.
- Store this in the fridge promptly and try to eat this the day it is prepared.
- It is recommended that pregnant women and children do not eat raw eggs.