Sauced: Aioli

By RoketJSquerl

Though I stuck with the traditional emulsion process, this should work great in a blender or using Kenji's incredibly easy and fast immersion blender technique for those looking to avoid grueling manual labor in pursuit of one incredibly tasty sauce. It adds a creamy garlic bite to sandwiches, fries, or anything your heart desires.

Makes about 1 cup

Ingredients

• 3 medium garlic cloves, minced
• 1/8 teaspoon Kosher salt
• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 3/4 cup canola oil
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

In a medium bowl, whisk together garlic paste, egg yolks, lemon juice, and mustard.

With a hand blender you can add all of your ingredients—oil included—directly to the blending cup. Because it is less dense than the other ingredients, the oil will float at the top. When you subsequently stick the blades of the hand blender down into the cup, they’ll be in direct contact with the egg yolk, water, acid, and mustard. Turn that blender on, and it creates a vortex, gradually pulling the oil down into the whirling blades.

-OR-

Whisking constantly, start adding in canola and extra-virgin olive oil in a slow, steady stream until all oil is used and sauce is thick. Use immediately or store in an air-tight container in the refrigerator for up to 1 week.