Show: Emeril LiveEpisode: Soup N' Sandwich
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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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By Karen725
on November 15, 2011
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Easy peasy with a blender. Used only the yolk of a pasteurized egg. Took maybe 5 minutes. Didn't use any herbs, figuring I can add later. Wish I would have left out mustard (you can always add later as I really loved it with just lemon and garlic. I love love love garlic, but tasting it just plain I might use a little less next time- I will see how it works with turkey, burgers as is.
By Toni Y
on July 03, 2011
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The marks before the egg should indead link to something and the omission is probably why people are getting a runny consistancy. If you have never made aioli before you would not know that you are only to use the yolk of the egg.If you use large cloves of garlic use 2. Also some people add 1/4 tsp cider vinegar to prolong shelf life.
By Foodie_lee
Strousdburg pa
on December 28, 2010
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This was very good, i used basil insted of parsley and put it on panini. Do not try to use as a dip because it will be too strong, use as a enhancer for sandwiches or chicken!!!
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