Cooked Aioli
We love our cooked aioli, just a little more than the uncooked version. It is delicious, and no uncooked eggs to worry about.
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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Need
- 3-4 cloves garlic
- 1 eggs
- 1 egg yolks
- 20 Grams white wine vinegar
- 1 Teaspoon Dijon mustard
- 1 Teaspoon honey (optional)
- pink salt flakes and cracked black pepper to taste BUY
- 200–250 Grams flavourless oil, such as grapeseed or sunflower
Do
- 1
Place garlic into the Thermomix bowl and chop 3 sec/speed 5.
- 2
Add egg yolks, vinegar, mustard, honey and salt and pepper and cook 5 min/60°C/Butterfly/speed 4.
- 3
Cool completely. (I mean fridge cold)
- 4
Add oil slowly through hole in lid 3–4 min/Butterfly/speed 4.
- 5
Store in airtight container in the fridge until use.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
