Aioli
Aioli is a garlic mayonnaise that can be used as a vegetable dip or sandwich spread.
Ingredients
- 6 large pasteurized egg yolks
- 2 Tablespoons fresh lemon juice
- ½ teaspoon salt, optional
- ⅛ teaspoon ground white pepper
- 3 small garlic cloves, peeled
- 1¼ cup (300 ml) canola oil
Directions
- 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.
Chef's Notes
The key to Aioli is to make sure the eggs and lemon mixture covers the blades.
Nutrition Information
| Serving Size | 1 Tablespoon (15 ml) |
| Amount Per Servings | |
| Calories | 66 |
| Total Fat | 7 |
| Saturated Fat | 1 |
| Cholesterol | 19 |
| Sodium | 75 |
| Total Carbohydrate | 0 |
| Dietary Fiber | 0 |
| Sugars | 0 |
| Protein | 0 |
Aioli is rated
out of
5 by
19.
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 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 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
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 5 out of
5
by
Dealzone from
Perfection!
Added blue cheese crumbles for a garlic blue cheese dressing
Date published: 2019-03-03
Rated 5 out of
5
by
Taz656 from
Best Sauce ever
I love This sauce I use it as a spread on my sandwiches and with my French fries thx vitamix
Date published: 2019-08-22
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
