Made burgers and fries on the 4th of July. I decided to kick up the flavor a notch with a homemade garlic mayonnaise know as Aioli. It is quick and easy to make and taste great on both the burgers and as a dipping sauce for the fries.
I have a super simple recipe using one egg, juice from half a lemon, a cup of vegetable oil (I prefer Canola oil over the traditional olive oil), 2 teaspoons of Dijon mustard (this is Texas), a head of roasted garlic, a teaspoon of kosher salt and some fresh cracked pepper. The egg I am using is pasteurized (has a little red “P” stamped on it), you can usually find them in the egg isle at the grocery story. They cost a little more but are safe for raw use.
The roasted garlic is easy to make, just drizzle a head of garlic with olive oil and wrap in aluminum foil. Bake for 30 minutes at 350º. Let it cool then squeeze out cloves.
To make the Aioli just mix all the ingredients except the oil in a small bowl and mix together with a small hand blender. You can also do this in a small food processor.
Then pour in the oil in a slow stream while blending with the hand blender.
As you are blending it should start looking like mayonnaise, once that happens you can start pouring the oil in a little faster. Keep blending until all the oil is blended. You can use the Aioli as a zesty mayonnaise or as a dipping sauce.