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
Prep Time10minutes
Total Time10minutes
Ingredients
1egg yolk
2teaspoonslemon juice
1clovegarlic crushed with a pinch of salt
1/2cupExtra virgin olive oil
fresh ground pepper to taste
Method
Mince a clove of garlic. Add a pinch of salt. Using your knife crush the garlic against the board until it becomes a paste.
Make a ring out of a rolled up towel to create a cradle to hold your bowl while you work.
In a small bowl, whisk together the garlic and egg yolk.
Add lemon juice and whisk.
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.
Season with salt if needed but usually I find there is enough from crushing the garlic.
Whisk in more lemon juice a few drops at a time to thin the aioli if needed. Adding more oil will thicken the aioli.
Aioli is ready to use immediately. Cover and chill for up to two days.