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 lemon juice freshly squeezed
- 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.
Tried this recipe?Let us know how it was!