This is #homemade #aioli ! – v
Started out using a mortar & pestle (seen below in the 1st comment), then, after about an hour, graduated to the immersion blender.
Now, THAT! tool, my friends, is the key!
What’s in aioli?
1.) Fresh garlic,
2.) Extra virgin olive oil, and;
And that’s ALL!
No egg, ‘cause the original, authentic Italian recipe does NOT have it. The French — god love ‘em — added that item.
And NO, aioli is NOT “garlic mayonnaise.”
It IS an emulsion, however (old school photogs, you'll know about emulsions), which is simply when two polar opposite items — like oil & water, for example — are combined, unified, and thereby transformed into an entirely NEW substance.
Think of it kinda’ like soap-making:
The saponification process CHANGES lye + oil into something ENTIRELY DIFFERENT & NEW… soap!
Same principle here.
By the way... aioli is of Italian origin, and was written about by Pliny the Elder (23-79 A.D.), the Roman procurator in Tarragona (a city located in the south of Catalonia on the north-east of Spain), who wrote about garlic (Latin term: aleatum) in his first century book Naturalis Historia, an encyclopedia published around AD 77–79
Now... if you have an immersion blender, and have a thing for garlic, you ought'a try your hand at making this.
Next time I make it, it'll be made entirely with the immersion blender.
I used coarse kosher salt initially, in the mortar & pestle, to give something for the garlic to break up with. Then, after about an hour of pounding, grinding, stirring, etc., as I said, I graduated to the immersion blender.
How much of each ingredient?
Well... let's just put it this way: One chef said that aioli has "a shit-ton of garlic" in it. And, that's true — in NO WAY is it garlic shy. It's GARLIC, baby! And you REALLY gotta' love garlic to make it... and eat it.
Squeeze extra water out of the garlic. One way to do that is by using a large spoon, filling the ladle, then using your hand to press out excess water. THEN add it to your bowl.
One key is drizzling the oil, that is, adding it little-by-little, not all at once.
And, taste it as you go, to see if you need more/less salt, more/less garlic, and more/less olive oil.
It won't "come together" immediately, but I assure you that using the immersion blender will save you time, and effort.
Because, REMEMBER: Tools increase speed, and efficiency... in any endeavor.