Aioli in 10 seconds? No Problem:

1 fresh egg
crushed garlic clove
250 ml mild olive oil (or other mild oil)
1 tsp. lemon juice (or sherry vinegar)
1 tsp. mustard
1 tsp. salt
1 tsp. runny blossom honey

Produces approx.
300 g mayonnaise.
Preparation time
approx. 10 seconds

Crack the egg into a measuring beaker.
Crush in the garlic, add the rest of the
ingredients and blend everything together
with a stick blender for approx. 10 seconds
for a smooth mayonnaise.

Ralph’s tips:

When placing the blender in the mayonnaise,
make sure that no air gets in.
At the start, blend for a little longer at the base
of the beaker to create an emulsion.
Don’t pull it up right away!
The aioli can be kept in the fridge for approx. 3-4 days.
The recipe works only with these exact quantities.
Always use a whole egg and 250 ml of oil.
Make sure you use a mild oil. Cold-pressed olive oils
are often too strong for this recipe.

See on youtube:

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