What's your mayo/aioli recipe?

[staceychev]

I just made the garlic aioli recipe from Alice Waters' The Art of Simple Food. It was a little blander than I expected and I ended up having to add vinegar and lemon juice even though she didn't call for it. (That being said, it's mild flavor was great for a base for blue cheese dressing!)

Anyway, it was just egg yolk + salt (kosher) + mashed garlic + very good olive oil, and as I mentioned, I added lemon juice and a splash of apple cider vinegar.

How do you make your homemade mayo or aioli? Any variations on this? I have to admit, my only experience is either with jarred mayo, or aioli with frites at bistro style restaurants, and the aioli is usually much much tangier.

[Magelet]

While I have trouble emuslifiying mine sometimes, I love the taste: avc, dijon mustard, and salt get mixed with the egg yolks, before the evoo is added. I haven't made aioli yet but I'd probably want even more avc (which will require more olive oil to emulsify), and lots of garlic. I might soak the garlic in the avc I was going to use before I emusified it....

[staceychev]

Mustard! Great idea! I'll definitely try that.

OK, so anyone know the technical difference between aioli and mayo?