Written by: Food52
Popular on Food52
15 Comments
ejm
June 5, 2011
I use the immersion blender and it works like a charm every time - I whip the yolk first by itself, then I add some garlic that I have pounded with a bit of salt in a mortar, half an anchovy smushed up with the back of the knife or in the mortar and a little lemon juice and then whip them up - then I slowly add the canola and then finish with a little olive oil. If you let it sit for a bit the flavors meld and it is just about perfect. Just keep slowly plunging the blender up and down as you add the oil and you are good to go.
It is also great with the addition of whatever herbs you like...... and it has the advantage of WAY less cleanup than the food processor.
It is also great with the addition of whatever herbs you like...... and it has the advantage of WAY less cleanup than the food processor.
mayuchico
June 4, 2011
You need two persons, if you want to do manually. I choose my Cuisinart as a partner.
By the way, what kind of egg did you use? pasteurized shell egg?
By the way, what kind of egg did you use? pasteurized shell egg?
dymnyno
June 4, 2011
Not really...if you use a traditional mortar and pestle you don't need to hold the bowl with one hand...so you have a free hand to pour in the oil. It is a method used for centuries by one person.
dymnyno
June 3, 2011
Boy...am I old fashioned! I always use a mortar and pestle....marble mortar with a wood pestle.
Mr_Vittles
June 3, 2011
@dymnyno Mortar and pestle is really the only way to make real aioli. I have seen super authentic recipes that only use tons of garlic and olive oil as the ingredients along with many, many minutes of pounding away. Those old French grandmothers must have forearms of steel.
KapCooks
June 3, 2011
I remember, but can't find, a recipe for Aioli using an immersion blender that sounded awesome. I've had success with Thomas Keller's Ad Hoc Aioli, but I've also had broken Aioli using the same recipe and Cuisinart in each instance. I was hoping the immersion method might be the way forward, if someone can point me to the source.
KapCooks
June 3, 2011
I saw a description or recipe for aioli using an immersion blender, but can't get back to it on the site. I've had success with Thomas Keller's Ad Hoc aioli, and also had a broken aioli with the same recipe (both in the Cuisinart). I'm hoping the immersion blender might be the way to go, if you can point me to the recipe.
NotesOnDinner
June 3, 2011
My dad and I always use the immersion blender and so far it seems impossible to break the sauce this way. It's the most consistent method I have used to make aioli. My dad is a little superstitious about it though - and by association, so am I. We put the egg, vinegar or lemon juice, mustard, garlic salt and pepper in a tall narrow container first and then top it with the oil. (My dad likes 1 egg to 1 cup of oil but I have seen others only use 3/4 cup oil) With the immersion blender off, you push it to the bottom of the container and then turn it on, lifting confidently up to the top of the emulsion - not too far though - don't splatter it all over yourself! ;-) It takes 2-3 seconds of blending and it is done. When I try in the food processor (I have a weird one - it's too big) I can only do 2 egg batches or it doesn't blend properly so I rely on the immersion blender. However, there is something about hand whisking - a delicacy of texture. If I want to get fancy, I'll do that.
See what other Food52 readers are saying.