Aioli (Garlic Mayonnaise)

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Homemade aioli (garlic mayonnaise) is easier than you may think: you simply need to add the oil very slowly at first. Use aioli as a dip for grilled or steamed vegetables, dollop it on simply cooked fish.

Serves: 12

INGREDIENTS

1 egg
1 Tbsp., lemon juice
1 clove, garlic – crushed or minced
1/2 tsp., Dijon-style mustard
1/2 cup, il Fustino Arbequina EVOO
kosher salt – to taste
freshly ground black pepper – to taste

METHOD

  1. Blender Method:
  2. Whirl the egg, lemon juice, garlic, and mustard in a blender to combine.
  3. With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.
  4. Season to taste with salt and pepper. Serve immediately or cover and chill for up to two days.
  5. Whisk Method:
  6. In a small bowl, whisk egg, lemon juice, garlic, and mustard together.
  7. Set bowl on a silicone oven pad or wrap the bottom in a kitchen towel to hold the bowl still on the counter without having to hold it.
  8. Whisk constantly and add oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.
  9. Season to taste with salt and pepper. Serve immediately or cover and chill for up to two days.

If you are nervious about using raw egg, coddle it in boiling hot water for 2-3 minutes. This will kill any external bacteria on the surface of the egg.

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