Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
- Combine all ingredients except for oil in a blender.
- Blend on medium-low speed until combined (about 15 seconds).
- Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.
- Place in an airtight container and store in refrigerator for up to 5 days.
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. This yields a slightly thicker aioli and has the added benefit of allowing you to cancel your gym membership.
Although most aioli recipes call for only yolks, when using a blender or food processor I prefer to use the whole eggs. 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.