Aioli
HB-5946 · Hand-built original
A classic garlic aioli: an egg yolk, lemon juice and Dijon mustard emulsion whisked with olive and vegetable oils and finished with garlic mashed to a paste with salt.
Sauce10 minMakes about ½ cupVegetarianGluten-freeDairy-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 garlic cloves
- Kosher salt
- 1 large egg yolk
- 2 tsp. fresh lemon juice
- ½ tsp. Dijon mustard
- ¼ cup extra-virgin olive oil
- 3 Tbsp. vegetable oil
- Freshly ground black pepper
Method
- Mince the garlic cloves and mash them to a smooth paste with a pinch of kosher salt, using the flat of a large heavy knife.
- Whisk the egg yolk, lemon juice and Dijon mustard together in a small heavy bowl until combined.
- Mix the extra-virgin olive oil and vegetable oil in a measuring cup with a spout, then add the oils to the yolk mixture a few drops at a time, whisking constantly, until the aioli thickens and emulsifies; if it threatens to separate, stop adding oil and whisk until it comes back together before continuing.
- Whisk the garlic paste into the aioli, season it with kosher salt and freshly ground black pepper, and loosen it with a drop or two of water if it is too thick, then chill it covered until you are ready to use it.
Cook: 10 minutes · Total: 10 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).