Broken Aioli help!
So i have to turn out aioli in bulk.. Like large deli containers for a party. But when i do this i go slow incorporating my oil and it goes from creamy and smooth to gross and well not so creamy. I suspect it was over whipped.
Is there anyway i can fix this? I am using a food processor and using 5 yolks some mustard and using a large deli containers worth of oil.
Should i begin in processor and finish by hand so i dont overwhip? Or just go faster on the oil in the processor?