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I actually found it easier to do this with an immersion blender. The emulsion worked perfectly when I did. I forgot to include the parsley but I did add in 1 tablespoon Dijon mustard for an extra kick.

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The hard part of making this recipe is that you must create an emulsion. To do so you must add the oil very, very slowly. A food processor or blender will require a different rate of pour but either will work. Moisture can ruin an emulsion so be sure to make this in a dry machine. The egg (optional makes it less likely that the emulsion will separate, if the oil is poured too quickly. For a fluffier aioli you may substitute canola oil for all or some of the olive oil. A similar sauce called Toom is typically made with canola oil and similar ingredients.

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Yes, you should use the blender and egg yolks otherwise it will be watery. Also, be sure to finely chop the herbs as your blender may not mix it well. Very good once all done.