Classic Aioli (Mayo With Garlic)

1. 1

   Combine all ingredients except for oil in a blender.

2. 2

   Blend on medium-low speed until combined (about 15 seconds).

3. 3

   Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.

4. 4

   Place in an airtight container and store in refrigerator for up to 5 days.

5. 5

   Notes :.

6. 6

   Traditionally, aiol is made using a mortar and pestle, hand grinding the garlic and and eggs together while adding the olive oil a few drops at a time.

7. 7

   This yields a slightly thicker aioli and has the added benefit of allowing you to cancel your gym membership.

8. 8

   Although most aioli recipes call for only yolks, when using a blender or food processor I prefer to use the whole eggs.

9. 9

   The whites keep the aioli form thickening too quickly, give the blender blade something to grab onto and are also alkaline, which helps to inhibit bacterial growth.

* Per serving · 4 servings · Values may vary.