- Peel the garlic clove, put it in the blender jug and, with the measuring beaker in place, chop using the turbo button/2 seconds.
- Use the spatula to scrape the mixture down the inside of the blender jug again and, with the measuring beaker in place, add the egg, lemon juice, mustard, salt and 1 big pinch of pepper and mix for 10 seconds/speed setting 3.
- Then, with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and pour the oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker insert. Slowly increase the quantity of oil. The aioli is ready when it has a fine, creamy consistency.
You will get the best results if all the ingredients are at room temperature.
If you like a bite to your aioli, add up to 3 garlic cloves.
Aioli keeps in the refrigerator for approximately 3 days.
Bon appétit with Monsieur Cuisine