Aioli

By cook_kjacook_kja

Ingredients

• 1 egg yolk
• 1 Tsp Dijon mustard
• 1/3 C olive oil
• 1/3 C safflower or peanut oil
• 3 garlic cloves, finely minced
• salt and freshly ground pepper, to taste
• Juice of 1/2 lemon
• 2 Tbsp warm water, if using aioli as a sauce

Preparation

Step 1

In a bowl whisk together the egg yolk, mustard and 1 Tbsp of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2-3 Tbsp of the oil to the egg yolk mixture while whisking constantly. Once the misture has thickened, add the remaining oil in a very fine steady stream, whisking constantly, until all of it has been incorporated.

Stir in garlic and season with salt and pepper and lemon juice. If using the aioli as a sauce, whisk the warm water to lighten the aioli and make it barely fluid.