Aioli a Garlic Mayonnaise
You can make aioli in a food processor or blender from start to finish. It will taste delicious, but its texture won’t be as fine as when made by hand with a mortar and pestle. Aioli crosses the boundaries of the seasons, served with warm, steamed vegetables in the winter or raw produce in the summer.
Equipment
- 1 mortar and pestle or instead of a food processor
Ingredients
- 5 Garlic Cloves green germ removed
- 1 tsp Fine Sea Salt
- 1 tsp Dijon Mustard
- 2 large Egg Yolks
- 1 cup Neutral Cooking Oil vegetable, grapeseed or canola
- 2 tsp Freshly Squeezed Lemon Juice
- 1/4 cup Extra-Virgin Olive Oil
Instructions
- Make a paste of the garlic and salt in a mortar and pestle by working the pestle around slowly in the mortar. You can also do this in a food processor.
- Whisk in the mustard and egg yolks until they are blended with the garlic and salt. Then, using either the mortar or a whisk, slowly add 3/4 cup (185ml) of the neutral oil very slowly in a fine, fine stream until the mixture becomes thick.
- Add the lemon juice to the oil and garlic mixture, then add the remaining oil.
- Taste the mixture for seasoning, and adjust with more lemon juice and salt if necessary.
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