I used to think making aioli, or mayo, was too difficult. I had tried and failed several times, and was just about to give up. Then I figured out I could use my food processor, or mixer.
If you start with your chosen number of egg yolks, and slowly add the oil, little by little, while the machine is constantly running, I bet you can manage too! When the consistency is the way you like it, add the rest of the ingredients.
For each egg yolk you use, you need one dl of oil (choose one that has no taste, like canola oil), ½ garlic clove, 1 table spoon of lemon, ½ table spoon of Dijon mustard and a small pinch of salt (four yolks is about half a table spoon). I also like to ground some pepper on top.
How much you want to make depends on how much you love aioli. You can safely keep it in your fridge for at least a week.
Try the aioli together with this super-easy focaccia.
