Garlic Aioli

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Soup N' Sandwich

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
--
Level:
Easy
Yield:
about 3/4 cup

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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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Comments & Reviews

recipe Garlic Aioli
C Fredericksburg, VA 09-11-2009
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Good but STRONG garlic flavor
Rated: 4 stars out of 5

Made this to dip artichoke in. Was quite good but next time I'm going to cut the garlic to one clove. If it was going on... meat then perhaps the "extra' garlic would meld well but for artichokes it was just too much. Read more
recipe Garlic Aioli
Carl Washington, DC 05-17-2009
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Superb and easy
Rated: 5 stars out of 5

I make this for lamb burgers and it is wonderfully simple and incredibly tasty. The first time I made it, I made the mistake... of using five or six garlic cloves -- NOT necessary. Three will give you a nice, garlicy flavor without being overwhelming. If you can't find fresh parsley (I don't know why finding flat-leaf parsley is difficult in NW DC), a parsley-herb blend paste is a workable substitute and keeps longer (buy it in a tube near the fresh herb section).Read more
recipe Garlic Aioli
Chris Cape Elizabeth, ME 12-04-2008
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Shelf life
Rated: 5 stars out of 5

Any idea on the refrigerator shelf life, esp given the presence of raw egg? Also, would eggbeaters extend shelf life while... avoiding problem of raw dairy? Thanks. Read more
recipe Garlic Aioli
Sarah Charlottesville, VA 11-06-2008
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Tasty
Rated: 5 stars out of 5

This is tasty, and an awesome way to make mayonnaise - I'd never made it in the blender before, only by hand. Re the... question asked above - I suspect the asterisk is something to do with the fact that the egg is raw. I personally am only prepared to use raw eggs if they are free-range. Still, it would be nice if the asterisk did actually link to something talking about that. Read more
recipe Garlic Aioli
Anonymous 02-28-2008
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Garlic Aioli Redundant
Rated: 4 stars out of 5

Aioli means garlic and oil. Therefore all aioli by definition is garlic aioli. Safron aioli would be aioli with safron in... it. By definition there would already be garlic in it. You wouldn't have to say safron garlic aioli. The use of garlic in the name is redundant.Read more
recipe Garlic Aioli
Jessica Modena, NY 11-28-2007
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Question
Rated: 5 stars out of 5

Why is there an asterik* next to the egg in the recipe list?