LEMON GARLIC AIOLI RECIPE RECIPES

Name: Aïoli
Yield: Makes about 1/2 cup
Ingredients: 2 garlic cloves; 1 large egg yolk; 2 teaspoons fresh lemon juice; 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 3 tablespoons vegetable oil

AïOLI RECIPE | EPICURIOUS

Aïoli Recipe | Epicurious image

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Steps:

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI

Best Garlic Aioli Recipe - How to Make Garlic Aioli image

Wondering how to make garlic aioli from scratch? It's not hard at all! If you have egg yolks, garlic, lemon juice and olive oil, then you're on your way!

Provided by Erin Merhar

Categories dinner party appetizers eggs

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1-2 cups

Number Of Ingredients 8

Ingredients

2 large pasteurized egg yolks
2 garlic cloves, chopped
1 tsp. Dijon mustard
2 tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 c. vegetable oil
1/2 c. olive oil

Steps:

Using a large whisk, combine the egg yolks, garlic, Dijon mustard, lemon juice, 1 teaspoon water, salt and black pepper in a medium bowl.
Roll up a kitchen towel and wrap it around the base of the bowl to stabilize it. While whisking constantly, add a few drops of vegetable oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. If the mixture looks well combined, begin to add the vegetable oil in a thin stream, always whisking. Continue with the olive oil. Serve immediately, or cover and refrigerate for up to 4 days.

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1. Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
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