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Gathered
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Hand blender for emulsifications, purees, soups, sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Large oval cocotte — whole leg of lamb, big batch braises
Professional bowl-lift mixer — large batches, stiff doughs, powerful motor
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Hand blender for emulsifications, purees, soups, sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Large oval cocotte — whole leg of lamb, big batch braises
Professional bowl-lift mixer — large batches, stiff doughs, powerful motor
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Peel garlic cloves and place in food processor bowl. Chop fine. Stop processor. Separate all but the one whole egg, saving separated whites for another use. Place yolks in food processor bowl and let them rest a bit, warming to room temperature in food processor bowl. Meanwhile, (with processor still turned off) measure out the two halves of the oil amount: the olive oil half and the canola half. Mix them together. This mixing will save the expense of pure olive oil and if you use extra virgin, it still makes a very respectable tasting aioli. Have ready a large spoon and a measuring cup that you put the oil in should have a pour spout, for the next step of beginning the infusion of the oil a bit at a time into the egg/garlic mixture in the processor bowl. After you have the oil ready in your measuring cup and you have separately measured out the mustard and the lemon juice, you are now ready for the next step of infusing the oil into the egg mixture in the processor. MAKING THE AIOLI. Turn on food processor and begin it whirring the egg/garlic mixture. A drop or two at a time using your large spoon, begin dripping oil into the whirring egg mixture). Leaving the processor running: very very slowly at first, add the oil a few drops at a time. As you dip oil out of your measuring cup with the spoon, this allows you to stop pouring in between drizzles for a second to let the oil absorb the oil. At first do this a small drizzle at a time. Then as you progress through the oil dripping it in, you can gradually increase the rate at which you put in the oil. About half way through you should be able to begin a thin more steady drizzle pouring directly from the spout of your measuring cup and putting aside the spoon. Pause after each drizzle to let the egg absorb the oil. Resume same process until all the oil is incorporated and the egg and oil stiffen into mayonnaise. You can go a little faster as you near the end of drizzling in the oil. Final part of the process is adding