How to Make Homemade Mayo, Aioli, and Hollandaise

Let’s get back to basics. In this episode of Prep School, Megan Mitchell reveals three master recipes for homemade condiments that you’ll rely on again and again. First up, gluten-free, Whole30®-friendly, and keto mayo that’s ready to spread on your favorite sandwich. Next, try aioli, which is a slightly more dressed up version of mayonnaise, typically made with pungent garlic and served with a platter of crudites. Finally, whip up hollandaise, a popular brunch sauce that’s perfect for dressing up poached eggs, asparagus, and biscuits— it’s also a snap to make with an immersion blender.

Homemade Immersion Blender Mayo

Yield: 1 ½ cups
Active time: 3 minutes

Ingredients

1 large egg
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon salt
¼ cup Thrive Market Organic Extra Virgin Olive Oil
¾ cup canola oil

Instructions

Add egg, lemon juice, vinegar, mustard, and salt to a tall, wide-mouth jar or plastic container. Add olive oil and canola oil; let sit 1 minute.

Place immersion blender into the jar so it hits the bottom. Starting on the lowest speed, turn blender on and slowly raise it to the top of the jar once the bottom portion of the mayonnaise comes together. Blend for 10 to 15 seconds, or until thick and creamy. Refrigerate in an airtight jar for 2 to 3 weeks.

Homemade Immersion Blender Aioli

Yield: 1 ½ cups
Active time: 3 minutes

Ingredients

2 garlic cloves, grated
1 large egg
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon salt
½ cup Thrive Market Organic Extra Virgin Olive Oil
½ cup canola oil

Instructions

Add garlic, egg, lemon juice, vinegar, mustard, and salt to a tall, wide-mouth jar or plastic container. Add olive oil and canola oil; set sit 1 minute.

Place immersion blender into the jar so it hits the bottom. Starting on the lowest speed, turn blender on and slowly raise it to the top of the jar once the bottom portion of the aioli comes together. Blend for 10 to 15 seconds, or until thick and creamy. Refrigerate in an airtight jar for 2 to 3 weeks.

Homemade Mayo Hollandaise

Yield: 2 cups
Active time: 5 minutes

Ingredients

¼ cup Thrive Market Organic Ghee
1 ½ cups homemade mayonnaise or homemade aioli
1 teaspoon lemon juice
½ teaspoon salt
⅛ teaspoon Thrive Market Organic Cayenne Pepper
¼ cup cold water

Instructions

Melt ghee in a small saucepan; keep warm. Whisk mayonnaise, lemon juice, salt, and cayenne in a bowl. Slowly pour in ghee while continuing to whisk. Slowly whisk in water until hollandaise is smooth and loose but not runny. Taste for seasoning. Refrigerate in an airtight container for 1 to 2 weeks. Before using, warm on low heat.

Recipes by Chef Megan Mitchell