Garlic Aïoli

garlic-aioli
Photo by Marcus Nilsson
Garlic Aïoli 3.1 7 5 1
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  • Makes 1 cup
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 251 calories
    • Fat 28 g
    • Sat Fat 3 g
    • Cholesterol 26 mg
    • Sodium 256 mg
    • Protein 0 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 4 mg

Whisk together the garlic, mustard, vinegar, and yolk in a medium bowl. Stir together the oils and, while whisking constantly, slowly add to the bowl in a slow, steady stream until fully combined and thickened (the whisk should leave a trail). Whisk in the lemon juice, 1 to 2 tablespoons water, 1 teaspoon salt, and ¼ teaspoon pepper.

Refrigerate in an airtight container for up to 5 days.

Note: Because the egg in this recipe is not cooked, there is a risk of food-borne illness.

Ingredients

  1. Check 1 small clove garlic, pressed
  2. Check 1 teaspoon Dijon mustard
  3. Check 1 teaspoon white wine vinegar
  4. Check 1 large egg yolk
  5. Check 1/2 cup canola oil
  6. Check 1/2 cup olive oil
  7. Check 1 1/2 teaspoons fresh lemon juice
  8. Check kosher salt and black pepper

Directions

  1. Whisk together the garlic, mustard, vinegar, and yolk in a medium bowl. Stir together the oils and, while whisking constantly, slowly add to the bowl in a slow, steady stream until fully combined and thickened (the whisk should leave a trail). Whisk in the lemon juice, 1 to 2 tablespoons water, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Refrigerate in an airtight container for up to 5 days.
    Note: Because the egg in this recipe is not cooked, there is a risk of food-borne illness.