All-i-oli (Garlic Mayo)

★★☆☆☆
Prep: 10 mins Cook: None Serves: About 1 cup

Ingredients

  • 150ml sunflower oil150ml sunflower oil
  • 1/2 garlic clove (germ removed)1/2 garlic clove (germ removed)
  • 7g salt7g salt
  • 2 Tbsp lemon juice30 ml lemon juice
  • 1 tsp hot smoked paprika (adjust to preference)5 ml hot smoked paprika (adjust to preference)
  • 1 tsp sweet smoked paprika5 ml sweet smoked paprika
  • 50ml soy milk at room temperature (with stabilizers like lecithin or guar gum for easier emulsification)50ml soy milk at room temperature (with stabilizers like lecithin or guar gum for easier emulsification)

Instructions

  1. In a narrow jar, combine all ingredients except soy milk; blend until mixed.
  2. Stir soy milk, pour into jar.
  3. Insert hand blender at bottom, lowest power. Blend without lifting for at least 30 seconds.
  4. As mayo emulsifies, gradually increase speed. Gently tilt blender to incorporate remaining oil.
  5. When only a little oil remains, use small up-and-down movements until all oil is absorbed.
  6. Adjust consistency: more soy milk for thinner, more oil for thicker (add oil gently to avoid breaking).
Source: Paella with Jordi, Valencian Chef
aioli, garlic, valencian, Condiment, Sauce, wine-unreviewed