Jennifer Causey
Active Time
5 MIN
Total Time
N/A
Yield
Serves : Makes about 1 cup

We love this aioli spooned over fideuà, but it's also perfect as a replacement for mayonnaise in sandwiches or as a base for a tangy dip.

How to Make It

Step

Pulse egg, garlic, and salt in a food processor until combined, about 2 times. With processor running, pour safflower oil, olive oil, and 3 tablespoons water through food chute, and process until thick and creamy, about 1 minute. Store in refrigerator up to 3 days.

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