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Aioli Lebanese Garlic Sauce


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Ingredients

1 jar(s)

  • Please enter the ingredients in the following order:
  • 75 g fresh garlic
  • (~1 whole garlic bulb, broken into cloves, peeled with core removed - we have had better results with frozen cloves but fresh is fine
  • 85 g water
  • 500 g vegetable oil, Don’t use olive oil, try corn, camellia tea, grapeseed or other cold pressed . Don’t need extra virgin, as these tend to be too flavoursome for this preparation.
  • ½ tsp Citric acid
  • ½ tsp sea salt
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Recipe's preparation

  1. Blitz garlic and water for 30 sec on Speed 10.

    With the MC in place, drizzle the oil into the TM bowl, while still running at Speed 10. It may take a couple of minutes to drain in.

    Slow the speed enough (to Speed 5) to add the citric acid and salt, and then finish with another 5 seconds on Speed 9.

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Tip

Tip for Altering the Quantity

The ratio can be maintained for a larger quantity by using this quick traditional method:

Fill a glass with the prepared frozen garlic, and then without removing the garlic, fill the glass with water to the top of the garlic.  Fill that same glass to the same level three times with oil.  Hence, the ratio of one part garlic immersed in water, to three parts oil.  For two whole garlic bulbs, you’ll use 1 tsp each of salt and citric acid.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I also ended up with it very

    Submitted by Maxine3334 on 18. April 2014 - 19:22.

    I also ended up with it very watery/oily nothing like the picture shown above. Is there anyway you can fix it as have wasted so much oil?

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  • I haven't tried this

    Submitted by JuliaBalbilla on 1. March 2014 - 00:20.

    I haven't tried this particular recipe, but making a mayonnaise type sauce this way is very tricky.  It is called Lebanese Aioli, whereas Aioli is on fact French and indeed made with egg yolks.  However, this seems based on the Catalan Alioli which does not contain yolks as it is the garlic that absorbs the oil.  It may help if you make sure that your ingredients are at room temperature and drizzle the oil into the bowl very, very slowly to start with.  I would suggest that you almost fill the MC with water to weigh it down, thus preventing the oil from entering the bowl too quickly.  Due to the difficulty of this sauce, many Catalans nowadays use the French method and add egg yolks.  Lemon juice is fine.

    JB

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  • Ok, so I tried this again. I

    Submitted by kharks on 23. August 2012 - 12:27.

    Ok, so I tried this again. I also ended up with garlic soup. I have looked at a few aioli recipes on the internet and I think the problem is that they all have egg yolks as well, and this recipe doesn't. They need to be added at the beginning, before the oil.

    For the amount of oil in this recipe you would be looking at quite a lot of egg yolks - a dozen maybe?? - so if I try it again I might halve it. Although I will probably just use some other recipe, and if it works I will post it on the forum.

    Thanks again for the wase of oil!  tmrc_emoticons.|

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  • You should remove the comment

    Submitted by kharks on 24. July 2012 - 10:28.

    You should remove the comment "enter the ingredients in the following order" at the top of your ingredients list. That made me think you added all the ingredfients in one lot. Nice way to waste a lot of oil and garlic!!

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  •  Just wondering if anyone

    Submitted by ashlee_burns on 15. July 2012 - 19:55.

     Just wondering if anyone else has tried this? I just tried it and all I ended up with was a watery, oily garlic soup???

    tmrc_emoticons.~

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  •  Just wondering if anyone

    Submitted by ashlee_burns on 15. July 2012 - 19:55.

     Just wondering if anyone else has tried this? I just tried it and all I ended up with was a watery, oily garlic soup???

    tmrc_emoticons.~

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  • I've seen recipes which use

    Submitted by Cath Day on 27. July 2011 - 11:52.

    I've seen recipes which use the lemon juice instead of the citric acid, I think it would work, but have not tried it myself yet.

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  • I've seen recipes which use

    Submitted by Cath Day on 27. July 2011 - 11:52.

    I've seen recipes which use the lemon juice instead of the citric acid, I think it would work, but have not tried it myself yet.

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  • Cant wait to try it, so much

    Submitted by Theresa on 19. January 2011 - 20:03.

    Cant wait to try it, so much easier than the old traditional way that I learn't from my mum.

    This is delicious with flame grilled chicken and a fatouch salad. Brings back wonderful memories.

    Thankyou

    Theresa

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  • Can you use lemon or lime

    Submitted by moreta on 19. January 2011 - 18:52.

    Can you use lemon or lime juice instead of citric acid?

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