A must-have for summer sandwiches, steaks, fish, kebabs, or anything hot-off-the-grill. Use Better Than Mayo—it’s an egg-free mayo—as a base, then flavour with your favourite aioli mix. Meal prep for the week and refrigerate a big batch up to two weeks.
1⁄3 cup water
3⁄4 cup oil
1 tbsp white or apple cider vinegar
1 tsp lemon juice, optional
- In a bowl, combine mix with water. Mix on high until emulsified, 30–60 sec.
- While mixing, slowly blend in oil. Reduce speed and add vinegar. Mix for 30 sec or until thick and creamy. Do not overmix.
- In a 2-cup measuring cup, combine mix with water. Slowly blend in oil, then vinegar, until thick and creamy.
After blending, stir in mix and lemon juice, if using.