Recipe courtesy of DaVero Farms and Winery
Episode: Artisanal Makers
Aioli
Total:
15 min
Active:
15 min
Yield:
about 1 cup
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
about 1 cup
Level:
Easy

Ingredients

Directions

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Aioli

Recipe courtesy of Food Network Kitchen

Spicy Aioli

Recipe courtesy of Michael Schlow

Garlic Aioli

Recipe courtesy of Emeril Lagasse

Spicy Aioli

Recipe courtesy of Brian Boitano

Anchovy Aioli

Recipe courtesy of Tyler Florence

Lowcountry Aioli

Recipe courtesy of Louis Osteen

Garlic Aioli

Spiced Aioli

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.