Mayo by itself is a great enhancer of sandwiches

Mayo by itself is a great enhancer of sandwiches


I really want to take a minute to talk about something controversial that is also near and dear to my heart. Mayonnaise, I believe, seems to be the most controversial condiment in our society, and I think it is the absolute best thing ever. People seem to be repulsed by the sight of it, even threatening to throw whole sandwiches away if it has a smidge of mayonnaise (please don’t throw away sandwiches). I am staunchly pro mayonnaise and try to take advantage of any opportunity I have to defend it. Just call me Mr. Mayonnaise. Not because I’m white and full of fat, though.

Mayo by itself is a great enhancer of sandwiches. It is also the base for some of the most elite dipping sauce recipes in this part of the world: tartar sauce, comeback, ranch to name a few. There are even recipes for cakes that have mayonnaise in it. Look it up. I don’t really get too choosy about the different types of brands. I say, stick with Hellmans or Dukes generally, but if you really want to impress your friends at the cookout this summer, here is a recipe for a homemade mayonnaise, or an aioli, if you will. Guy Fieri calls it Donkey Sauce. None of the ingredients are derived from donkey meat or donkeys at all, but I suppose you can also call it that if you are feeling like a crazy person. I recommend using a food processor. You can make it in a mixing bowl. For that, you will need to mince the garlic and whisk the ingredients as you slowly pour the oil in, but you will probably mess it up the first time and have to start over. 

Garlic Dijon Aioli


2 eggs

2 garlic cloves

Juice from 1/2 of a lemon

2 cups vegetable oil

1/4 cup dijon mustard

A few dashes of hot sauce

Salt and pepper to taste

Place the eggs, garlic, lemon juice, and a little salt and pepper in the food processor. Pulse several times, and once it is good and mixed (it only takes a few seconds, really), begin to pour in the olive oil very slowly (pencil thin drizzle) while the processor is still running. This will incorporate the oil with the eggs and they will bind together because of the acidity of the lemon juice (this is real science). You will see the mixture start to thicken into a mayonnaise-like consistency, but if it is still thin after 2 cups of oil, just continue to add more. After the desired thickness has been reached, add the dijon and hot sauce, maybe a little more or a lot more salt and pepper, and continue to mix for a bit.

This aioli is good on hot dogs, hamburgers, deli sandwiches, roasted vegetables …pretty much anything you enjoy eating with a sauce. Don’t be mad, but you should really think about dipping your French fries in this. Or do like my wife and I did the other night, and take advantage of the vegetables that we’re starting to see at the grocery store and farmer’s market. Roast a big sheet-pan full, and dip the veggies in the aioli. This recipe makes roughly 3 cups.

Ann Elizabeth and George Gillespie are private chefs and owners of Supper Club Chef Service. Visit for more information or follow them on instagram @supperclubchefs.

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