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Best.Mayo.Ever.

Source of Recipe

From "Wicked Good Burgers" by Andy Husbands


Recipe Introduction

"Hands down, this is one of our favorite items to spread on a burger or dip our fries in. Technically, the addition of garlic powder makes it an aïoli because the simplest definition of aïoli is a garlic mayonnaise. But we don't want to get hung up on semantics. We think this is the best mayo ever. And when you see how easy it is to make, you may never purchase the jarred stuff again."

List of Ingredients

â—¦ 2 egg yolks
â—¦ 1 teaspoon Dijon mustard
â—¦ 3 tablespoons white vinegar
â—¦ ½ teaspoon Worcestershire sauce
â—¦ 3 cups canola or vegetable oil
â—¦ ½ teaspoon kosher salt
â—¦ 1 teaspoon large, thin-flaked sea salt, such as Maldon sea salt
â—¦ 1 teaspoon garlic powder


Recipe

In the bowl of a stand mixer with the whisk attachment, mix the egg yolks, mustard, vinegar, and Worcestershire sauce on medium-high speed for 2 minutes until light and fully incorporated.

Very slowly stream in the oil to make the emulsion. You will see the mixture will start to thicken and become increasingly pale. Continue pouring the oil in slowly until it is thick like mayonnaise in a jar, about 4 minutes. Turn the mixer off and add the two salts and garlic powder. Mix on medium-high for 1 minute more.

Remove from the bowl and refrigerate until needed, up to 1 week.


Makes 3 ½ cups