Aioli

My search for an aioli recipe on the internets turned up a ton of recipes for flavoured mayos… made with commercial mayonnaise. That’s not aioli.

I have tried to do this with just about every appliance in my kitchen (blender, food processor, hand blender, mini food processor), but only found success with a good old fashioned whisk. It actually comes together pretty quickly, so don’t worry if you think your arms aren’t up to the challenge.

Basic Aioli
1 egg yolk
1 tsp dijon mustard
1 clove garlic, pressed or mashed
1 Tbsp water
approx 1/2 cup canola, olive, or grapeseed oil
1 – 2 Tbsp fresh lemon juice
salt and pepper to taste
1. Whisk together egg, mustard, garlic and water.
2. Slowly..SLOWLY…start to add the oil a few drops at a time, whisking enthusiastically, until mixture begins to thicken.
3. Keep whisking and adding oil a little at a time, until you have a nice, thick aioli.
4. Whisk in lemon juice and season to taste with salt and pepper.

Herb Aioli – whisk in a couple teaspoons of chopped fresh herbs (or herb paste)
Blue Cheese Aioli – stir in a couple tablespoons of crumbled blue cheese
Roasted Garlic Aioli – stir in couple tablespoons of roasted garlic
Pesto Aioli – whisk in a couple teaspoons of jarred or homemade pesto
Chocolate Chip Aioli – just kidding

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