Aioli is a garlic mayonnaise that can be used as a vegetable dip or sandwich spread.
- 3 large pasteurized egg yolks
- 60 ml (¼ cup) lemon juice
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- 3 garlic cloves, peeled
- 350 ml (1½ cup) light olive oil
- Place egg yolks, lemon juice, salt and pepper into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 8.
- While machine is running, remove the lid plug and drop in garlic cloves through the lid plug opening.
- Blend for 10 seconds, then reduce speed to variable 6.
- With the machine still running, slowly pour oil in a thin, steady stream through the lid plug opening until emulsified.
- Refrigerate in an airtight container.
|Serving Size||15 ml (1 Tablespoon)|
|Amount Per Servings|
Aioli is rated out of 5 by 10.
Rated 4 out of 5 by TheFrancophileFoodie from * To the people saying their Aioli turned out runny: You ought to educate yourselves on the science of emulsification. One egg yolk is only capable of emulsifying a certain quantity of oil. If your sauce was too runny you either: A.) Added too much oil B.) Added oil too quickly C.) Did not follow instructions properly or forgot a key ingredient such as acid (lemon juice, vinegar, etc.) If you have issues with this recipe I recommend researching emulsified sauces to gain a better understanding of the ingredient functions. If you understand the science you will understand the variability that comes with emulsions.
Date published: 2018-01-28
Rated 4 out of 5 by BKHSRQ from Easy peasy! Other than decreasing the amount of olive oil by a smidge, I followed the recipe exactly and had aioli. When I went to spoon it out of the vitamix, I saw there was a bit of unemulsified oil left so I turned it on again, starting at 1 and gradually increasing to 6 and voila...perfection.
Date published: 2016-01-30
Rated 5 out of 5 by JensOMatic from An Aioli delight! The recipe is a great base recipe and if you follow it, will produce a great aioli. Now, if you tinker with the ingredients, it may not go so well unless you understand emulsification. The ratio of egg yolk to oil is critical. I have also added lime for a Lime Aioli (add 1 TBSP to egg yolks, before oil) and I have added paprika and cayenne for a blackened redfish sauce. Excellent. If you use inferior ingredients (like garlic powder instead of garlic) then you should expect inferior results.
Date published: 2018-05-03
Rated 5 out of 5 by JJOtt from Easy and delicious I cut the recipe to two egg yolks and eyeballed the rest; it came out great. I thought it was going to be too thin but I just let it run until it thickened. This will be a great base sauce with other flavors.
Date published: 2016-02-24
Rated 5 out of 5 by Vitamix SuperStar from Absolutely love it!!! I am hooked! If you don't follow the recipe to the letter, it will not turn out, just as any mayo recipe. once it works it is heaven!
Date published: 2018-01-08
Rated 4 out of 5 by Tishihtzu from Worked for me... I needed something quick and this did the job. I did not have any garlic cloves on me so I used 20 g of minced garlic instead. The aioli came out the right texture (like mayonnaise); however, not enough garlic taste for my preference to earn the 5th star. I will definitely try again with real garlic!
Date published: 2017-07-18
Rated 1 out of 5 by Michelle76 from DID NOT WORK I tried followed directions however it turned out really really runny. Sadly had to dump out. Not sure where I went wrong or the receipe did???
Date published: 2015-10-30
Rated 1 out of 5 by James EZ from Not really... Don’t waste your good olive oil on this recipe unless you want a garlicy olive and egg drink. Stick to the egg beater or bread mixer for classic aioli or mayonnaise. Everything else I make is great!
Date published: 2017-11-24