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Ingredients
300 g
Garlic and Caper Aioli
- 2 Eggs YOLK ONLY
- 500 g oil, I used Rice Bran but don't use Olive or Canola
- 3 cloves garlic, Adjust to taste
- 1 level tsp Dijon mustard
- 1 Lemon small-medium, Juiced and halved
- 25 g hot water
- 1 level tsp salt, Adjust to taste
- 1 heaped tablespoons capers, Adjust to taste
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6
10min
Preparation 10minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Put garlic cloves and capers in thermie bowl - 3sec at speed 7
Scrape down sides and repeat
Insert butterfly whisk
Following ingredients in bowl: yolks, mustard, half lemon juice - 20 sec at speed 3
Set the thermie for 3min at speed 3 (keep butterfly in bowl)
Add oil through hole in lid - SLOWLY(drizzle onto lid and it will slowly drip into bowl)
This should take about 3min but you may need to extend time if necessary
Pour in the following ingredients: remaining lemon juice, hot water and salt
Mix 10 sec at speed 3
Place in jar and refrigerate immediately.
GARLIC AND CAPER AIOLI
10
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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