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.
Photo: Aioli Recipe
















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By birdsofafeather
LA/ATL
on May 04, 2013
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I made this with a mini processor and with meyer lemon - delicious! great as an artichoke dip.
By marcia ellen
Green Valley, AZ
on April 25, 2013
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Always read the reviews before making! I never would have tried this if I had. Just like the reviewer said, "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." Mine never emulsified! It was a disaster.
By michelet321
Charleston SC
on September 09, 2012
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I made the aioli with a electric hand beater it turn out exellent . no poblem
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