Refrigerate up to 2 weeks.
TIP – Click bolded words in description to view video for method then follow recipe.
TIP – An immersion blender is the soup wand you use to puree soups in the pot. Never, ever touch the head without unplugging it!
TIP – Make sure immersion blender just fits your blending container diameter wise and the head sits flat on the bottom. This is important for the small droplets of the egg to slowly incorporate the large droplets of the oil creating the proper emulsion.
TIP – The addition of another tsp Qspice (4g), 2 Tbsp olive oil (30g) & 2 minced garlic cloves (8g) transforms this mayonnaise to aioli. Then if you add to your aioli 2 minced green onions, 1/4 cup minced cilantro, 1/4 cup minced parsley, 2 Tbsp lime juice, 1 Tbsp sherry vinegar & 1 tsp minced jalapeno… you have chimichurri aioli!
TIP – Any oil works in this recipe. Olive oil gives a heavier flavour and thicker texture.
TIP – For the vegan version called fabannaise, simply replace the egg with 1/4 cup aquafaba (60g); the liquid from a can of chickpeas.