A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick.
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Answer from our chef:
To make a thick aioli garlic mayonnaise, place all ingredients in a container, preferably cylindrical and tall. Adding the garlic puréed or crushed, not whole, will help to better emulsify the mixture.
Place the blender at the bottom of the container and blend without moving the arm, lowering it gradually so that it mixes through to the base. When the base is well emulsified or mixed, raise the arm slowly so that the emulsion is not broken. Once the emulsion is finished, incline the arm to add more air and provide more thickness. This will achieve a thick and creamy aioli garlic mayonnaise.
