Classic Aioli

Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables or swirled into stews.

  • Total Time:
  • Servings: 1 cup
KEY: French, Sauces & Condiments, Fast, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 3 small garlic cloves, finely grated
  • Kosher salt
  • 1 large egg yolk
  • 1 teaspoon fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • Freshly ground pepper

How to make this recipe

  1. On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.
  2. Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste. Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken. Add the remaining olive oil in a very thin stream, whisking constantly. Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.
Contributed By Published June 2013

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495286 recipes/classic-aioli-daniel-delong 2013-12-06 Daniel Delong french|sauces-and-condiments|fast|make-ahead|no-cook|vegetarian june-2013 recipes,classic-aioli-daniel-delong 495286
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