Aioli
Aioli is a garlic mayonnaise that can be used as a vegetable dip or sandwich spread.
Ingredients
- (6 large) egg yolks
- 120 ml (½ cup) Fresh Lemon Juice
- (2 teaspoons) kosher salt, optional
- (1/4 teaspoons) ground white pepper
- (6 medium) garlic cloves, peeled
- 700 ml (3 cups) light olive oil
Directions
- Place egg yolks, lemon juice, salt and pepper into the Vitamix container and secure lid.
- Start the machine on its lowest speed and increase speed to Variable 8.
- While machine is running, remove the lid plug and drop in garlic cloves through opening.
- Blend for 10 seconds, then reduce speed to Variable 6.
- With the machine still running, slowly pour oil in a thin stream though 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.
Ingredients
- (3 large) pasteurized egg yolks
- 60 ml (¼ cup) fresh lemon juice
- (1 teaspoon) salt, optional
- (⅛ teaspoon) ground white pepper
- (3 medium) garlic cloves, peeled
- 360 ml (1½ cup) light olive oil
Directions
- Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 6.
- Blend for 10 seconds.
- Slowly increase speed to Variable 8 and remove lid plug. While machine is running, slowly pour oil through the lid plug opening. As mixture begins to thicken, the oil may be added at a faster rate. Process should take no longer than 1 minute.
- Stop machine and stir in any oil sitting on top.
- Refrigerate in an airtight container.
Chef's Notes
If using the 64 oz low profile container, double this recipe.
Ingredients
- (3 large) pasteurized egg yolks
- 60 ml (¼ cup) fresh lemon juice
- (1 teaspoon) salt, optional
- (⅛ teaspoon) ground white pepper
- (3 medium) garlic cloves, peeled
- 360 ml (1½ cup) light olive oil
Directions
- Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 6.
- Blend for 10 seconds.
- Slowly increase speed to Variable 8 and remove lid plug. While machine is running, slowly pour oil through the lid plug opening. As mixture begins to thicken, the oil may be added at a faster rate. Process should take no longer than 1 minute.
- Stop machine and stir in any oil sitting on top.
- Refrigerate in an airtight container.
Chef's Notes
If using the 64 oz low profile container, double this recipe.
Ingredients
- (3 large) pasteurized egg yolks
- 60 ml (¼ cup) fresh lemon juice
- (1 teaspoon) salt, optional
- (⅛ teaspoon) ground white pepper
- (3 medium) garlic cloves, peeled
- 360 ml (1½ cup) light olive oil
Directions
- Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 6.
- Blend for 10 seconds.
- Slowly increase speed to Variable 8 and remove lid plug. While machine is running, slowly pour oil through the lid plug opening. As mixture begins to thicken, the oil may be added at a faster rate. Process should take no longer than 1 minute.
- Stop machine and stir in any oil sitting on top.
- Refrigerate in an airtight container.
Chef's Notes
If using the 64 oz low profile container, double this recipe.
