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Garlic Alioli

yield
7.2 kg / 10 quarts
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • 250 g garlic cloves
  • 800g / 16 whole eggs
  • 60g / 4 T white wine vinegar
  • 20g / 4 t whole grain dijon mustard
  • 6kg / 2 gallon blended oil
  • 2 oz kosher salt

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sourcing
PROCEDURE
  • Combine everything except oil in deep 18-22qt bucket. Process with the immersion blender.
  • Slowly drizzle in the blended oil to emulsify.
  • Salt to taste, adjust seasoning.

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CRITICAL CONTROL POINT
  • Do not add any water, aioli should be thick and creamy.
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