Garlic Aioli

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Rated 4 stars out of 5
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Total Time:
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Yield:
about 3/4 cup
Level:
Easy
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Ingredients

  • 3 garlic cloves, chopped
  • *1 large egg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper
  • 1/2 cup olive oil

Directions

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

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Newest Ratings and Reviews

Read all 23 reviews

  • on March 03, 2013

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    I actually found it easier to do this with an immersion blender. The emulsion worked perfectly when I did. I forgot to include the parsley but I did add in 1 tablespoon Dijon mustard for an extra kick.

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  • on November 13, 2012

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    The hard part of making this recipe is that you must create an emulsion. To do so you must add the oil very, very slowly. A food processor or blender will require a different rate of pour but either will work. Moisture can ruin an emulsion so be sure to make this in a dry machine. The egg (optional makes it less likely that the emulsion will separate, if the oil is poured too quickly. For a fluffier aioli you may substitute canola oil for all or some of the olive oil. A similar sauce called Toom is typically made with canola oil and similar ingredients.

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  • on October 02, 2012

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    Yes, you should use the blender and egg yolks otherwise it will be watery. Also, be sure to finely chop the herbs as your blender may not mix it well. Very good once all done.

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