Garlic Aioli

• Serves: 1 cup
• Contributor: MikeCrute

You can make this recipe either with half olive oil and half vegetable oil or entirely with either oil. The olive oil variant will just taste pretty strongly of olive oil whereas the vegetable oil variant will taste neutral and is a better base for other flavors.

The recipe below is for a whisk but you can just as easily make this with an emersion blender. Just throw everything in a jar and mix it until it reaches the desired consistency.

The purpose of the lemon juice is to add acid to help form the emulsion. Other acids work too in the same proportion such as white vinegar.

Ingredients

• 2 large egg yolks
• 2 garlic cloves, whole
• 4 tsp. lemon juice
• 3/4 tsp. kosher salt (and to taste)
• 1/4 tsp. ground black pepper (and to taste)
• 1/2 cup vegetable oil
• 1/2 cup olive oil

Instructions

1. Cut off the hard end of the garlic and grate into a bowl with a micro-plane or zester.
2. Whisk together everything except the oil until combined
3. While whisking constantly, add a few drops of oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. If the mixture looks well combined, begin to add the oil in a thin stream, whisking constantly.
4. The longer you mix the more thick the mixture will become. You can add more lemon juice to taste or to thin the emulsion.
5. Serve immediately, or cover and refrigerate for up to 4 days. The garlic flavor will mellow over a few days.

CategoryRecipesSauces