Homemade Aioli by Chef Eyal Shani
- Serves
- 5 cups
- Prep Time
- 15 Minutes
Tips: The aioli must be kept covered in a refrigerator at all times! If necessary, add more salt at the end. It’s recommended to melt it beforehand in lemon juice or water.
Ingredients
- 6 whole eggs
- 6 egg yolks
- 8 - 10 garlic cloves(depending on the size), peeled
- 1/2 spicy green pepper
- 20 gram Atlantic Gray sea salt
- A dash of vinegar
- 1 tablespoon Dijon Mustard
- 1000 milliliter canola oil
- 400 milliliter olive oil
- Equipment Required: Thermomix or High Quality Food Processor
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Directions
- Step 1
Separate 6 of your eggs, and discard the whites.
- Step 2
Combine the olive oil and vegetable oil in a large measuring cup.
- Step 3
In a food processor, combine garlic and spicy green pepper. Then add the 6 whole eggs and the 6 egg yolks.
- Step 4
Add salt, vinegar and mustard.
- Step 5
Process the ingredients on the highest speed (10) for about 30 seconds. Then slowly begin to pour the oil combination, while the processor is working.
- Step 6
When all the oil has been absorbed into the aioli, keep processing for an additional 30 seconds.
- Step 7
Taste, correct seasoning and process 30 seconds more for the flavors to blend.
- Step 8
Cover and refrigerate immediately.