- Peel the garlic clove and place in the blender jug, then process using the turbo button/2 seconds. Use the spatula to push the garlic back down into the container, then add the egg, lemon juice, mustard, salt and pepper, and blend for 10 seconds/speed setting 3. Make sure the lid for the filler opening is firmly in place, then set the device to 4 minutes/speed setting 4.
- Press the start button and begin by drizzling the oil slowly onto the lid of the blender jug so that it runs off the lid and drips into the blender. Gradually increase the flow of oil to a fine thread. The aioli is ready when it is smooth and creamy in texture.
If you prefer not to eat raw eggs or have none to hand, you can make aioli using just milk! Simply place the above quantities of garlic and mustard in the blender jug together with 40 ml whole milk, then add the oil, a few drops at a time, as described above.
Bon appétit with Monsieur Cuisine