Garlic Aioli

🧂 Ingredients

• 2 Egg Yolks
• 1 TBSP Freshly Squeezed Lemon Juice

  (1 TBSP = 15 ml)
• 1 tsp Dijon Mustard

  (1 tsp = 5 g)
• ¾ Cup Extra Virgin Olive Oil

  (¾ cup = 180ml)
• 3 Cloves Garlic

  (3 cloves = 15g)
• ½ tsp Salt

  (½ tsp = 3g)

Instructions

• 1 Finely grate or mince the garlic as much as possible or use a garlic press to
  crush it.
• 2 Measure out the oil and set it aside so that it is ready to pour.
• 3 Add the egg yolks, lemon juice, mustard and garlic to a blender or food
  processor or a bowl if using an immersion blender.
• 4 Very slowly add the oil a few drops at a time while mixing. As the aioli starts
  to emulsify, increase adding the oil to a thin stream, while continuing to mix
  until emulsified and the sauce has thickened. It should take you at least 2
  minutes to pour the oil in, pausing occasionally to scrape down the sides. If
  you can’t pour in a steady stream, add 2 tsp/10ml at a time.
• 5 Once the oil is completely incorporated, the mix should be thick and pale. Add
  the salt and possibly more lemon juice if needed, pulsing several times to
  incorporate.
• 6 Scrape into a glass container and refrigerate until ready to serve.
• 7 Keeps in a sealed container in the fridge for 3 days.
• 8 This recipe can also be made using a Thermal machine.
  
  Place the garlic into the bowl and mix for 4 seconds, speed 8. Then scrape down
  the sides of the bowl, then repeat the mixing and scrape again.
  
   Insert the butterfly attachment then add the mustard, lemon juice, egg yolks
  and salt.
  
  Mix for 1 minute, at 37˚, speed 3.
  
  When done, gently remove the butterfly attachment and scrape down the sides.
  
  Very carefully, turn the machine on to speed 4 and remove the MC. Very, very
  slowly drizzle the oil through the hole. Once the oil has been added, increase
  the speed to 5 for 1 minute. The mixture should be thick and creamy.
  
  Remove and store.

Nutrition Info