A simple version of mayonnaise made with garlic and olive oil. Incredible as a dipping sauce or used in place of regular mayonnaise.
Aioli
Prep Time
10 mins
Total Time
10 mins
A simple version of mayonnaise made with garlic and olive oil. Incredible as a dipping sauce or used in place of regular mayonnaise.
Course:
Sauce
Cuisine:
Mediterranean
Ingredients
- 1 egg yolk
- 2 teaspoons lemon juice
- 1 clove garlic crushed with a pinch of salt
- 1/2 cup Extra virgin olive oil
- fresh ground pepper to taste
Method
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Mince a clove of garlic. Add a pinch of salt. Using your knife crush the garlic against the board until it becomes a paste.
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Make a ring out of a rolled up towel to create a cradle to hold your bowl while you work.
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In a small bowl, whisk together the garlic and egg yolk.
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Add lemon juice and whisk.
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Whisking constantly, add the oil a few drops of oil at a time until sauce begins to thicken. As the aioli thickens you can stream the oil in a bit quicker.
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Season with salt if needed but usually I find there is enough from crushing the garlic.
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Whisk in more lemon juice a few drops at a time to thin the aioli if needed. Adding more oil will thicken the aioli.
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Aioli is ready to use immediately. Cover and chill for up to two days.
