Mota Pot - Edible Maker - Denver, Colorado
Infused Aioli

This easy and versatile Aioli recipe is designed to be made in a blender or food processor,but can easily be made with a whisk or mortar and pestle.

Great on sandwiches, mixed into dressings, or over a basket of fries with friends.

Infused Aioli
Print Recipe
    Servings
    2 Cups
    Servings
    2 Cups
    Infused Aioli
    Print Recipe
      Servings
      2 Cups
      Servings
      2 Cups
      Ingredients
      • 1 Egg Yolk
      • 2 clove garlic
      • 1 Cup olive oil
      • 1 Tbsp Paprika
      • To Taste Fresh Lemon Juice
      • To Taste Salt and Pepper
      Instructions
      1. In a blender, puree the egg yolk and garlic till the garlic is smooth and the egg yolk has a lighter color.
      2. On medium speed, slowly add the oil. Making sure to not overwhelm the egg mixture with the straight oil.
      3. Once all oil is added, add paprika, and season with salt, pepper, and lemon.
      4. Using blending time and speed, you can increase the stiffness of the Aioli, blending faster and longer to increase stiffness.
      5. Once at desired consistency, refrigerate till use.
      Recipe Notes

      Holds for 1 week - 2 weeks with strict refrigeration.

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      Easy To Use

      Add one stick of butter, fill the insert with decarboxylated trimmings and place on the stove.  In less than 10 minutes, you have active butter to make edibles at home.

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      MOTA POT • EDIBLE MAKER
      8035 E. 40th Ave.
      Denver, Colorado 80207

      info@motapot.com