Catalan Aioli

Name: Catalan Aioli
Total time: 5 min
Yield: 1 cup
Ingredients: 1 large egg; 1 to 2 garlic cloves, peeled, trimmed, and smashed; 1 1/4 teaspoons fresh lemon juice; 1/4 teaspoon kosher salt; 1 cup blended oil (or 1/2 cup canola oil and 1/2 cup olive oil)

1 Rating
1 Review

This garlicky aioli, called allioli in Catalan, uses a whole egg instead of just the egg yolk. “You get the same result and I hate having leftover whites!” says F&W BNC Katie Button. Slideshow: More Aioli Recipes

By Katie Button

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Recipe Summary

total:

5 mins

Yield:

1 cup

Ingredients

1 large egg
1 to 2 garlic cloves, peeled, trimmed, and smashed
1 1/4 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 cup blended oil (or 1/2 cup canola oil and 1/2 cup olive oil)

Directions

Step 1

In a food processor, pulse the egg with the garlic, lemon juice and salt. With the machine running, slowly stream in the oil until the aioli is thick and glossy.

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Make Ahead

The aioli can be refrigerated for up to 1 week.

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Catalan Aioli

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Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

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Catalan Aioli

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

All Reviews for Catalan Aioli