Garlic Aioli
Store-bought mayonnaise just can't compare with homemade aioli. Just add roasted garlic (or garlic powder) like in this recipe for an extra dimension of flavor. Serve as a dip with crudités, or as a sauce on tacos.
Ingredients
- (3 large) egg yolks
- 60 ml (¼ cup) fresh lemon juice
- (¼ teaspoon) salt, optional
- (¼ teaspoon) ground black pepper
- (1 teaspoon) garlic powder [or roasted garlic puree]
- 300 ml (1 ¼ cups) light olive oil
Directions
- Place yolks, lemon juice, salt, pepper, and garlic into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, and slowly increase to Variable 6. Blend for 15 seconds.
- While the blender is still running, remove lid plug and slowly pour oil through the lid plug opening. As the mixture begins to thicken, the oil may be added at a faster rate. Finish pouring the oil and after blending for another 15 seconds, secure lid plug. Increase to highest speed and blend for 3 to 5 seconds. Stop the blender.
- Refrigerate in an airtight container for up to 1 week.
Chef's Notes
The aeration container will help you achieve a much tighter emulsion. This leads to sauces that are very thick and uniform and with room for add-ins without getting soupy. It also creates a substance that holds up well against heat.
