Aioli
From ConGusto 6 years ago
- 10 Mins to make
- Serves 1 cup (serving size:
Is it Italian or French? The truth is, however, that the sauce is made throughout Spain, southern France and northern Italy, and the best guess seems to be that, in fact, the sauce we now call Aioli is a Roman sauce, the one the Romans called “aleatum”, made of garlic and oil. Read more Who cares where it's from. It's delicious AND easy to make! See less
Ingredients
- - 1 large egg shopping list
- - 2 minced garlic cloves shopping list
- - 3/4 teaspoon kosher salt shopping list
- - 1 teaspoon Dijon mustard shopping list
- - 1 cup olive oil shopping list
- - 1 teaspoon lemon juice shopping list
- - 1/8 teaspoon pepper shopping list
How to make it
- - In a blender, whirl egg, garlic, salt, and mustard until smooth.
- - Add olive oil drop by drop at first, until mixture begins to thicken, then in a slow stream until incorporated and thick.
- - Scrape into a bowl and stir in lemon juice and pepper.
- NOTE:
- Make ahead: Chilled, up to 1 week.
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