Aioli

No need to add the oil slowly on a thin steady stream. Add all the ingredients in the plastic container of your hand held blender. Insert the blender in the container, hold it steady at the bottom and run it continuously until the blended yellow mixture has absorbed most of the oil. After reaching that point just move the blender up and down until the content is completely blended. The modern blenders are so powerful that the blending will happen no matter what.

I’ve wasted too many ingredients trying to make aioli with a mini food processor. I bought a immersion blender and it did the trick.

The consistency turned out perfect, but it was very spicy and kind of bitter. Will use less garlic next time and neutral oil instead of olive.

Definitely use grape seed oil, EVOO did become bitter.

Way too garlicky and bitter

I use a Vitamix to make this since it’s so quick. Per one of the earlier notes, given the fast method I use safflower oil since it has a very neutral taste to it. I add a splash of red wine vinegar with the garlic, lemon, and salt for extra tang. I also use 3-4 roasted garlic cloves instead to avoid that harsh spiciness that raw garlic can have. Goes well with pretty much anything!

First timers should note you need room temp eggs! My first take came out soouuuppppy :(

For those noticing bitterness - I've found that a handheld frother is the perfect tool for folding the materials together with bringing out bitterness.

Better to use 1/2 cup canola + 1/4 cup olive oil. Too much olive oil makes it bitter.

I think I added too much garlic, and need to remember to grate or mash as she says.

Our results were a very runny, thin aioli. Spoonable, not spreadable. We question the use of an egg white. Not at all like mayonnaise in consistency. We referenced several other aioli/alioli or mayo recipes — none use an egg white.

I can never get mine to really emulsify! Any tips?

Don't waste EVOO here, it'll turn out way too bitter. We use normal OO or mix EVOO with a lighter oil (e.g. sunflower) at home. Try to have oil & eggs at the same (room) temperature for best outcome. Catalan "orthodox" version skips eggs & lemon(more garlicky). Spanish restaurants cannot use raw eggs, so they either use pasteurised eggs or, more recently, use full-fat milk as a substitute (1:3 milk/oil). The milk version is tremendously good, but quite trickier to accomplish.

My first time making aioli and pleased with the results (comparing to a good restaurant's). Used a bit of canola with the good olive oil and took my usual lazy shortcuts (just putting it all in the blender, a few whole garlic cloves, salt, & lemon 1st, short bursts to add oil) and it came out yummy. No bitterness, only creamy and luscious. Maybe others beat/blended it too much?

EVOO is terrible in this. Very bitter.