Holy Aoli

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kc0kdh's picture
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Holy Aoli
I attempted my first Aoli / Mayo tonight without success.  I used 1 egg yolk and 1 cup of Canola oil, both at room temp.  I dropped the yolk into a blender, started it up and started slowly adding in the oil gradually increasing the speed I added oil until it was all in.  It did not emulsify.  I made 3 attempts at this before giving up.  I tried blending on high, blending on low, adding oil at different rates but none of them thickened.  Any ideas? 
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Jacob Burton's picture
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You might have better luck with two eggs, and go with the whole egg. The white adds a little water content which aids in the emulsification process, but mainly, just one yolk is usually too small of an amount for your blender blade to catch and mix efficiently.
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Yes little brother, lol, of course Jacob is correct, also, with the strength of our modern equipment, there is no need to bring the eggs to room temp.  I whip the eggs in my blender or processor for about 30 seconds.  With the machine on, slowly add the oil in a thin steady stream.  When it becomes thick and creamy add your acid, garlic, salt pepper, Tabasco, whatever you want.  Homemade mayo yum!

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Jacob & big sis <grin> thanks for the tips, that makes sense.  I'll have to try again today. 
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Add a teaspoon of water

One thing to remember is that you can salvage it as well, pour the seperated goop into a container, drop in a fresh yolk/egg, water, salt, pepper, garlic and then use the goop instead of oil.

What Jacob said about the yolk not really catching on the blade if absolutely correct. I had a similar experience and had to pour it all out and do it by hand in a mixing bowl.

http://www.youtube.com/user/michaelruhlman#p/u/10/GJ7-zn71AzA <-- the quickie hand blender version.
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Awesome, thanks Zalbar.
Melampus
As repeatedly mentioned, one yolk will not "catch" on the blade, but by adding your vinegar/citrus in the bowl w/the one yolk & a bit of water - that you will eventually need to thin the aoli to an appropriate texture anyhow - you should have an adequate enough volume of liquid to "catch" the blade... allowing the emulsification. After scores of executions, you will learn the different nuances of the food processor (different size bowls/blades/speeds), the immersion blender, the counter-top blender, a whip, etc...