Recipe courtesy of Tiffani Thiessen
Aioli
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 208
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 18
- Sodium
- 69
- Total: 10 min
- Active: 10 min
Ingredients
1 tablespoon minced garlic (3 to 5 cloves, depending on size)
1 large egg yolk
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
1 tablespoon water
8 ounces avocado oil
Kosher salt
Directions
Special equipment:
an immersion blender- Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste.