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Aioli

Aioli is a garlic mayonnaise that can be used as a dip or as a sandwich spread.
Aioli

Submitted By:

Dietary Interests: Gluten-Free

Allergens: Egg

Yield:

1 ⅕ l (48 servings)

Total Time:

10 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

600 ml (28 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

600 ml (28 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

600 ml (28 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • (6 large) egg yolks
  • 120 ml (½ cup) fresh lemon juice
  • (2 teaspoons) kosher salt, optional
  • (¼ teaspoon) ground white pepper
  • (6 medium) garlic cloves, peeled
  • 700 ml (3 cups) light olive oil

Directions

  1. Place egg yolks, lemon juice, salt and pepper into the Vitamix container and secure lid.
  2. Start the blender on its lowest speed and increase to Variable 8.
  3. 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.

Ingredients

  • 3 large (3 large) egg yolks, pasteurized
  • 60 ml (¼ cup) fresh lemon juice
  • (1 teaspoon) salt, optional
  • (⅛ teaspoon) white pepper
  • (3 ) garlic cloves, peeled
  • 360 ml (1 ½ cups) light olive oil

Directions

  1. Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase speed to Variable 6.
  3. Blend for 10 seconds.
  4. 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.
  5. Stop machine and stir in any oil sitting on top.
  6. Refrigerate in an airtight container.

Ingredients

  • Tablespoon (3 large) pasteurized egg yolks
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (1 teaspoon) salt, optional
  • Tablespoon (⅛ teaspoon) ground white pepper
  • Tablespoon (3 medium) garlic cloves, peeled
  • 360 ml (1½ cup) light olive oil

Directions

  1. Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase speed to Variable 6.
  3. Blend for 10 seconds.
  4. 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.
  5. Stop machine and stir in any oil sitting on top.
  6. Refrigerate in an airtight container.

Chef's Notes

If using the 64 oz low profile container, double this recipe.

Ingredients

  • Tablespoon (3 large) pasteurized egg yolks
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (1 teaspoon) salt, optional
  • Tablespoon (⅛ teaspoon) ground white pepper
  • Tablespoon (3 medium) garlic cloves, peeled
  • 360 ml (1½ cup) light olive oil

Directions

  1. Place egg yolks, fresh lemon juice, salt, optional, white pepper, and garlic into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase speed to Variable 6.
  3. Blend for 10 seconds.
  4. 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.
  5. Stop machine and stir in any oil sitting on top.
  6. Refrigerate in an airtight container.

Chef's Notes

If using the 64 oz low profile container, double this recipe.