Aioli

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Never us a blender or food processor to make aioli! I tried this recipe with the technique and it was a DISASTER. The liquid level at the beginning is below the blender blades, so you really do not get any blending action going until you get a lot of the olive oil in – but the trick to aioli is to get the emulsification going early. Second - when adding the oil, "a thin stream" at the beginning is TOO MUCH. You need to blend in one or two drops at a time for the first table spoon or so.

I had to throw away the batch I made with this technique - it was not salvageable. I made a second batch using the same ingredients with a hand whisk. The hand whisk worked fine, The flavor is the only reason I am giving this recipe at least 1 star, which it really does not deserve.

Trying to use a blender or food processor produces a sub-par product. I found this true trying to do blender hollandaise, and now I have confirmed it with blender aioli.

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We like to mix 1/4 cup EVOO with 3 tablespoons of vegetable oil, or vary the ratio, to get a lighter or heavier flavor. It really helps to have your eggs at room temperature to get better emulsification.

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I triple this recipe and keep it in the fridge. I never buy store bought mayo now.
I roast my garlic first. I only use EVOO or regular olive oil. I like that my mayo doesn't have ingredients that I can't even pronounce, never mind eat!