Aioli
Aioli
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 20
- Sodium
- 51
- Total: 15 min
- Prep: 15 min
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 20
- Sodium
- 51
- Total: 15 min
- Prep: 15 min
Ingredients
2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
Large pinch coarse sea or kosher salt
1 egg yolk, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil (not extra virgin)
1/3 cup extra-virgin olive oil
Freshly ground black pepper
Directions
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
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