Homemade mayonnaise—and my preferred version, garlicy aioli—is a different critter from Miracle Whip. It’s simply an emulsified sauce, combining egg and oil into a smooth, stable blend. Once you master the technique, seemingly complex, challenging sauces like hollandaise and beurre blanc become easy to whip up.
At its most basic, aioli pairs the rich flavor of olive oil and eggs and the pucker of minced garlic and lemon juice. Leave out the garlic and lemon, and you have a subtle yet creamy homemade mayonnaise. Herbs and other aromatics bump the blend in an even more flavorful direction.
In my Twice as Tasty column for the Flathead Beacon, I share one of my favorite summertime aioli blends, with garlic scapes and lemon. An easy spin on that taste is to grill the lemon first, as I do alongside Grilled Asparagus, or roast or grill whole garlic cloves. Mince in a tablespoon of fresh dill, and you get one of my preferred garnishes for sushi. Homemade mustard or spice blends quickly change the profile. You can even use the aioli as the base for a scratch-made ranch dressing.
Learn to make Garlic Scape Aioli