Basic Aioli

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Seasons:

January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Elizabeth Winslow

Aioli, a rich and creamy garlic-laden mayonnaise-like sauce from the south of France, is a versatile accompaniment to vegetables, fish, meats, sandwiches and crudités.

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Easy

Ingredients

For 1 Person(s)

Recipe

2 cloves garlic, sliced
1/2 teaspoons kosher salt
1 egg yolk
1/4 cups grapeseed or other neutral oil
1/4 cups extra-virgin olive oil
1/2 teaspoons very cold water
1 teaspoons lemon juice
Paprika, cayenne, black pepper, etc. (optional)

Basic Aioli Directions

Place the garlic cloves and salt into a mortar and grind them into a paste with the pestle.
Add the egg yolk and continue mashing and grinding until the egg and garlic are thoroughly combined.
Combine the two oils and very slowly (drop by drop) dribble into the egg and garlic mixture while continuously mashing and grinding to emulsify.
Once all of the oil is incorporated, add the water and lemon juice and stir to blend. Add seasonings.
If the emulsion “breaks,” or separates, place an egg yolk in a stainless steel bowl and slowly (drop by drop) whisk in the broken aioli.