Ali Oli, is one of those epic sauces, indispensable when eating paella! Mayonnaise may seem complicated to make, but it is so much more healthy to make at home, no additives, and you know exactly where everything you put in it comes from! There is also a Lebanese garlic sauce made in the same way as this called Tobum.
2 cloves garlic
1 pinch sea salt
1-2 tbsp red wine vinegar
1 cup sunflower oil
1 cup olive oil
1. Place the egg, garlic cloves and salt in a food processor and whirl them until the garlic is completely blended.
2. Add the vinegar and process a couple seconds more.
3. Gradually add the oil to the mixture. It is very important that you add it in a thin, steady stream, especially in the beginning, until the mayonnaise thickens.
*If the mayonnaise comes out too runny, you can thicken it by adding an egg to the food processor and combining it with the mayonnaise, pouring it in a steady thin stream.
*You can also make this using a mortar and prestle, and substituting the vinegar for lemon juice.