Aioli

Recipe courtesy Jamie Oliver

Rated: 3 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

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Ingredients

1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Directions

Smash up the garlic with the salt in a mortar and pestle (if you don?t have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you?ve blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you?ve added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

Yield: 8 servings

*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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Comments & Reviews

recipe Aioli
Carla Dallas, TX 08-02-2009
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Good with alterations...
Rated: 3 stars out of 5

I used half the amount of olive oil (only 1 cup), heaping T powdered chipotle pepper, and 1/8 cup of sri racha.... mmmmmmmmmmmmmboy! Put this on some turkey burgers and your good to go.Read more
recipe Aioli
Mark Indianapolis, IN 11-29-2007
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Proportions Are Correct
Rated: 5 stars out of 5

The recipe is written correctly. If the previous reviewers ended up with a soupy mess, then they did not make it correctly. ... Aioli and mayo are emulsions and require the very slow addition of the olive oil in order for the emulsion not to break. Adding the oil to quickly and not fully incorporating the added oil will cause it to break, at which point you cannot rescue it very eaily. That said, as with most of Jamie's recipes, this was delicious, even if it was time consuming. Very tasty.Read more
recipe Aioli
Anonymous 08-18-2007
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Inaccurate amounts
Rated: 1 stars out of 5

Clearly, when the Food Network entered this recipe onto the webpage, the amounts were transcribed incorrectly. I'm surprised... nobody caught the error and corrected it. I find this quite often with recipes on this website, and have to be careful about using quantities printed. Can't help but think this is embarrasing for the chefs! Try this recipe instead... it's foolproof! 8 gloves garlis 2 egg yolks at room temperature Salt and pepper to tast Juice of 1 lemon (or to taste) 1 teaspoon Dijon-style mustard 1 1/2 cups oil (try a blend of peanut and olive oils) The rest of the instructions from Jamie's recipe should be followed. Enjoy!Read more
recipe Aioli
Taylor Toronto 05-03-2006
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Incorrect
Rated: 1 stars out of 5

I think this recip has been mis-entered or something. 1 yolk for 2 cups of olive oil? Not feasible. 6 yolks, maybe. and... a 1/2 CLOVE of garlic? 1/2 a head of garlic maybe. Overall, forget this recipe, and try one that's been properly typed in.Read more
recipe Aioli
Nick Galena, OH 10-23-2005
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Alternative
Rated: 4 stars out of 5

The flavor of this recipe is excellent. However, to avoid the undercooked egg risk as well as simplify the recipe without... sacrificing flavor, substitute heavy cream and a bit of sifted flour for the egg. You will know by consistency when enough is enough.Read more