Cooked Aioli

This recipe is fantastic. We have been making it for years, but kept getting feedback that there were issues with splitting. We have tweaked it, to perfection! There are plenty of people who cannot eat uncooked eggs, so this solves that problem!

Here are my top tips on how to make the best (cooked) mayo/aioli!

Make sure you don't go wild with the garlic. You can always add more, but you cannot subtract it. So gauge the size of your garlic cloves and decide how much garlic you can take!

Make sure the initial cooked mixture is completely cold. Just put the whole Thermomix bowl with the Butterfly in tact into the fridge and let it chill while you do something else.

Add the oil onto the lid and allow it to drip through on its own in the final stage. It will emulsify beautifully.

You may be wondering why I don't use EVOO for my mayo/aioli. When EVOO is beaten such as in this method, it gets a bitter taste. It is something to do with crushing the round molecules. I KNOW....all that science in one post. You can use some EVOO at the end if you wish to have the EVOO flavour, but just fold it in by hand.

If for some reason you end up splitting the mixture, save it all, start again and when you get to the adding oil stage, just add the split mixture in its place. Double egg aioli...even better.

You can also try the old adding a tablespoon of cold water trick. Remove the Butterfly and blend on a high speed. This may help, but doesn't always work.

Try not to eat out of the jar with a spoon, it is awesome stuff.

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