Lemon And Garlic Aioli
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2 cloves garlic,
3/4 cup canola oil,
juice 1 lemon (3- 4 tablespoons),
pinch white or black pepper
- Place the yolks in the pitcher or bowl and add the garlic. Blend on 2 until smooth.
- With the blender running on 2 , slowly add a few drops of oil to the egg/garlic mixture through the pour tab opening in the lid. Wait for the yolks to absorb the oil and then add a thin stream of oil into the egg/garlic mixture as the blender continues to run. If the mixture gets too thick, add a few drops of water or oil to thin.
- Spoon the aioli into a bowl and gently fold in the lemon salt and pepper. Adjust the seasonings to taste. Store the aioli in the refrigerator for up to 1 week.