Aioli

By Sparrow2222

Ingredients

• or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
• Large pinch coarse sea or kosher salt
• 1 egg yolk*, at room temperature
• 1/2 lemon, juiced
• 2/3 cup pure olive oil (not extra virgin)
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Instructions
Place garlic and salt in a food
processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg
yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the
olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin
it out with some room-temperature water and continue adding oil until you've used it all.
Finish with pepper and (if necessary) a bit more salt.
The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming
overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil
you can use much less, thereby saving money and getting better flavor.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the
slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend
you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells,
and avoid contact between the yolks or whites and the shell.