Mayonnaise/Aioli

I loved the aioli. I used a hand mixer instead of the food processor. I find when making mayonaise from scratch this works the best. Something about the way it whips it up it makes the sauce a nice consistency. Next time I make steamed artichokes I'm definately going to make this aioli to serve with them. The creamy rich texture and taste that this condiment has verses adding garlic to store bought mayo with lemon which is how I did it in the past- was a time saver on a week night but certainly not as delicious. I did use the aioli for the buttermilk dressing which again was fantastic.

The aioli is needed for the Blue Cheese Dressing for the Iceberg Lettuce Slices. Planning ahead, I made the garlic confit and let that cool so I could use the oil for the aioli. Proceeded with the recipe as instructed and the aioli did not emulsify. All that garlic oil went to waste! Then I tried to make the aioli again- this time with just plain canola oil. It didn't work. I reread the recipe and tried AGAIN! It didn't emulsify. This morning, not wanting to give up, I tried for the fourth time. No luck. What a waste of all that oil and all those eggs. (Egg white omelets for breakfast, I guess) Now I am off to the market to buy aioli. I can't imagine what I did wrong, four times, even!