Aioli - Basic Recipe

Description

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.

Ingredients

2  
Eggs
2 g
Salt
20 g
Lemon Juice
220 g
Olive Oil
2 clv
Garlic

Instructions

  1. Combine all ingredients except for oil in a blender.
  2. Blend on medium-low speed until combined (about 15 seconds).
  3. Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.
  4. Place in an airtight container and store in refrigerator for up to 5 days.

Notes

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.

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There are 5 Comments

jacob burton's picture

No, it's correct. Egg whites are naturally alkaline which inhibit bacterial growth. In France, egg whites are left out at room temperature and uncovered to dehydrate them slightly before making a meringue. The egg whites are alkaline enough to keep bacteria from growing.

jacob burton's picture

No, it's correct. Egg whites are naturally alkaline which inhibit bacterial growth. In France, egg whites are left out at room temperature and uncovered to dehydrate them slightly before making a meringue. The egg whites are alkaline enough to keep bacteria from growing.

BrewBoy19's picture

Will acid do the same thing then if its levels are high enough.  The recipe the cehf used was identical to yours except 1 egg yolk and 1 egg and lemon and vinegar instead of just lemon.  He said the acidity of it would ward off bacteria if left out at room temp for 6-8 hrs

jacob burton's picture

@ BrewBoy,

At this point I'm going to do some PH testing on different aioli variations so I can give you a more concrete answer. I'll get back to you in the next week or so.