Photo: Aioli Recipe
Ingredients
- 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
- Large pinch coarse sea or kosher salt
- 1 egg yolk*, at room temperature
- 1/2 lemon, juiced
- 2/3 cup pure olive oil (not extra virgin)
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By Dan652
Mystic, CT
on August 14, 2011
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Never us a blender or food processor to make aioli! I tried this recipe with the technique and it was a DISASTER. The liquid level at the beginning is below the blender blades, so you really do not get any blending action going until you get a lot of the olive oil in – but the trick to aioli is to get the emulsification going early. Second - when adding the oil, "a thin stream" at the beginning is TOO MUCH. You need to blend in one or two drops at a time for the first table spoon or so.
I had to throw away the batch I made with this technique - it was not salvageable. I made a second batch using the same ingredients with a hand whisk. The hand whisk worked fine, The flavor is the only reason I am giving this recipe at least 1 star, which it really does not deserve.
Trying to use a blender or food processor produces a sub-par product. I found this true trying to do blender hollandaise, and now I have confirmed it with blender aioli.
By elpfaff_11869894
Roselle, IL
on May 17, 2009
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We like to mix 1/4 cup EVOO with 3 tablespoons of vegetable oil, or vary the ratio, to get a lighter or heavier flavor. It really helps to have your eggs at room temperature to get better emulsification.
By cookie319_3466029
Sarasota, FL
on December 23, 2007
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I triple this recipe and keep it in the fridge. I never buy store bought mayo now.
I roast my garlic first. I only use EVOO or regular olive oil. I like that my mayo doesn't have ingredients that I can't even pronounce, never mind eat!
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