Recipe

Aioli Recipe

	Primalux / All my dishes 2 years, 2 months ago This is a very basic but delicious aioli, which is basically homemade mayo, however if you're used to mayo from a jar prepare to be amazed. It's very, very customizable. I've made it using basil oil, garlic oil, or roasted red pepper oil in place of the olive oil. C'est si bon!... More Prep:5m Servings:10	Primalux
	aioli mayonnaise mayo easy

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rrachel100

mamitachul

Ingredients

1 whole egg

1 egg yolk

1/4 tsp salt

1 cup extra virgin olive oil

2 tbsp lemon juice

6 cloves of garlic, chopped as fine as you can get them (or use a garlic press)

Directions

Blender method:

Blend the egg, egg yolk, and salt in a blender.

While the blender is still going, slowly pour in half of the olive oil in a very thin stream

Turn the blender off and pour in the lemon juice

Turn the blender back on to blend in the lemon juice and the add the rest of the oil, again slowly in a very thin stream

As the aioli begins to thicken, you can add the oil faster

When you're done adding the oil, turn off the blender

Pour aioli into a bowl and stir in the garlic.

Voilà!

Wire wisk method:

Basically the same as above but if you don't have a blender you can do this with a wire wisk, though it is more time consuming and arm-aching. The one rule to remember: Only stir in one direction! Also, putting something like a dishtowel under your bowl helps so that you don't need to hold the bowl as you need both of your hands free (one to pour oil, one to stir, stir, stir)

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Comments

notyourmomma 2 years, 2 months ago said:
Delicious. Love it spread on bread and dipped into fish stew. Adds so much punch! YUM

frankieanne 2 years, 2 months ago said:
Thanks for posting the wire whisk method. I love it when someone posts "helpful hints." :)

dond 1 year, 11 months ago said:
One trick with the towel is to make a circle with the towel and set the bowl inside the circle. This definitely keeps the bowl from moving, either away from you or in a circle, as you whisk. Also, drizzle the oil in as thin a stream as possible at first in order to get the maximum degree of emulsification. If you like your aioli a bit lighter, you can substitute grape seed oil, which is not only lighter, but also contributes very little (if any) taste of its own.

One other variation, which works beautifully with shellfish, is to roast a yellow pepper, remove the seeds and peel it, and add it to the mix before you begin adding the oil. Obviously, this doesn't work quite so well with the wire whisk, but you can always purée the roasted pepper separately, and then add it to your mixing bowl before you begin whisking in the oil.

missbonnieblu 1 year, 4 months ago said:
This is absolutely the best aioli recipe i have found! Thanks! ;)

rrachel100 1 year, 3 months ago said:
Delicious AND easy! I doubled the garlic and added pepper, even better!

mamitachula 2 months ago said:
Thanks, I love this with crispy browned potatoes and a tomato sauce. Yum

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