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8/19/2014 11:54 AM grooming • 0 Comments

Manhood TV Homemade Aioli: Mayo and Aioli Dip

I loved mayonnaise growing up. It always made everything taste better. When I was a kid, I wasn’t much of a carnivore – I had a hard time eating meat. One day, my mom put some mayo on meat and it changed everything.


As a teen, I became obsessed with my skin and taking care of it, and I soon realized how unhealthy processed mayonnaise actually was. So, being a guy who always cooks for other people, I started learning how to make my own. I call it “Mayoli,” a combination of mayonnaise and aioli.


One of the most important tools – or let’s say your best friend – in the kitchen is a food processor. These badass contraptions can make creating food a lot of fun.

So, here’s how it goes. Drop the following in your food processor:


  • 1 clove of garlic


  • 1 tablespoon of Dijon mustard


  • Squeeze half a lemon (remove the seeds)


  • 2 egg yolks (it’s very important to only use the yolks)


  • 1 teaspoon salt and 1/2 teaspoon pepper


  • Turn on the food processor. Make sure everything is blended, and then slowly pour some canola oil through the opening – very, very slowly. Do not stop until you’ve poured 1 ½ cup of the oil, maybe a little more.


  • When everything starts to look like a chunky paste, that’s when it’s time to stop.


  • Add 1 tablespoon of organic sour cream and turn on the processor.


  • Optional: add a little white wine vinegar or red onions as you’re processing.


Once everything is blended, remove your Mayoli from the processor. Put it in a bowl and cover it with foil. Refrigerate. I usually keep my homemade Mayoli for up to three days. I like use it as a dipping sauce for steak, a base for salad dressing, a condiment for my sandwiches, etc. It pairs especially great with some tasty carrot french fries.