Garlic Aioli

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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.

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Works in a blender -- Not in a food processor! And use 2 egg yolks, not 1 whole egg! I moved the not-thick-enough product from the food processor and whipped it in a blender -- that did the trick. I'd leave out the parsley too -- just use yolks, garlic, lemon juice, salt and oil -- delish.

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This one flopped, followed the recipe exactly and got a thin watery concoction that was not appetizing, used a recipe from another source that proved to be a big hit with last night's crab cakes.

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Im not sure why everyone is raving about this recipie. I made it about 5 mins ago exactly as it says and it was horrible, it was just tangy and sour, tasted like garlic and olive oil. I was hoping for a nice creamy garlic aioli but found it disappointing... Waste of good olive oil

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Perfect aioli in a blender, just double the recipe. I have a daughter who is gluten intolerant and allergic to mustard. Finding a recipe that tastes like bought aioli (or better was a real buzz. I will make this again and again.

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Easy peasy with a blender. Used only the yolk of a pasteurized egg. Took maybe 5 minutes. Didn't use any herbs, figuring I can add later. Wish I would have left out mustard (you can always add later as I really loved it with just lemon and garlic. I love love love garlic, but tasting it just plain I might use a little less next time- I will see how it works with turkey, burgers as is.

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The marks before the egg should indead link to something and the omission is probably why people are getting a runny consistancy. If you have never made aioli before you would not know that you are only to use the yolk of the egg.If you use large cloves of garlic use 2. Also some people add 1/4 tsp cider vinegar to prolong shelf life.

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This was very good, i used basil insted of parsley and put it on panini. Do not try to use as a dip because it will be too strong, use as a enhancer for sandwiches or chicken!!!