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Instructions |
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Let all of you ingredients come to room temp before you begin.
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In a small bowl, mash the garlic and the salt together until they form a paste.
Add the egg yolks and whisk until the mixture is smooth. I prefer to use a hand mixer.
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With the blender going full speed, add the olive oil very slowly, as little as a drop at a time. When the emulsion starts to form, you can add the oil more quickly. Adding the oil to fast will break your emulsion.
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When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets too thick. Finish the aioli with the remaining lemon juice, both to add a bit of tang as well as the right consistency.
Store unused aioli in the fridge for a day or two.
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Originally Submitted
11/19/2013
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