Can i make aioli in a blender

Other than decreasing the amount of olive oil by a smidge, I followed the recipe exactly and had aioli. When I went to spoon it out of the vitamix, I saw there was a bit of unemulsified oil left so I turned it on again, starting at 1 and gradually increasing to 6 and voila Rated 5 out of 5 by JJOtt from Easy and delicious I cut the recipe to two egg yolks and eyeballed the rest; it came out great.

I thought it was going to be too thin but I just let it run until it thickened. This will be a great base sauce with other flavors. Rated 5 out of 5 by Vitamix SuperStar from Absolutely love it!!! I am hooked! If you don't follow the recipe to the letter, it will not turn out, just as any mayo recipe. Rated 5 out of 5 by Dealzone from Perfection! Added blue cheese crumbles for a garlic blue cheese dressing Date published: Rated 5 out of 5 by Taz from Best Sauce ever I love This sauce I use it as a spread on my sandwiches and with my French fries thx vitamix Date published: Rated 4 out of 5 by Tishihtzu from Worked for me I needed something quick and this did the job.

I did not have any garlic cloves on me so I used 20 g of minced garlic instead. The aioli came out the right texture like mayonnaise ; however, not enough garlic taste for my preference to earn the 5th star. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks. Use the best quality extra-virgin olive oil you can find but do not be tempted to add it directly to the hand blender cup—it will turn bitter.

If you don't have an immersion blender with a cup, you can make the aioli in a food processor. Combine the egg, garlic, and lemon juice in a food processor.

With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed with step two. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.

Select basic ads. Create a personalised ads profile. Oh yes I know what you mean about the joy of preparing food slowly. Standing at your stove and stirring away. Enjoying the flavours and the moment. This recipe is a keeper.

An easier version than the traditional method as you said. Thanks for sharing Marissa! Love your introduction, Marissa! But knowing myself, I'd probably never have the time to do it. So yay for the easy way!

It looks so creamy and wonderful! I can think of tons of things I'd like to eat it on! That's a great way to look at it, Kelly. It was a gift to be taught the traditional way of making it and with this much quicker method, I get to enjoy it more often.

So glad you gave us a quick and easy version of this delectable dip! Robust flavors of this can make any sandwich taste like a million bucks! Garlicky aioli is the best, The egg yolk gives such a nice color. I haven't made this at home but I do make the Middle eastern condiment, 'toum' with garlic and oil. Yes, no egg. Hi Balvinder! I do love the richness of the egg yolk, but the original Aioli, like toum, doesn't have egg either. Hi Joan! I recommend using a neutral oil like avocado or canola for the base.

Olive oil blended with an immersion blender can turn bitter, so it's best to whisk it in at the end. I want to dip everything in this!! Looks incredibly easy and oh so delicious, Marissa! And love this easy peasy version.

I've been using a ton of avocado oil lately. So good! I sort of romanticize the idea of using a mortar and pestle -- however, this immersion blender version is so much more doable!

Thank you, Valentina! I still love to make it the traditional way here and there, but when I'm short on time, this works perfectly. The immersion blender is like a magic wand when it comes to making aioli at home!