Olive Oil Aioli

By mirelsonp

Recipe source: Bon Appetit | July 2016
A food processor takes the risk out of making an aioli, is faster, and yields an aerated, lofty dip.

Ingredients

• 1 large egg yolk
• 1 garlic clove, finely grated
• 2 Tbsp. fresh lemon juice
• 1/2 cup olive oil
• Kosher salt

Details

Servings 1

Preparation

Step 1

Pulse yolk, garlic, and lemon juice in a food processor to combine. With the motor running, drizzle in oil, drop by drop at first, then increasing to a slow, steady stream; process until aioli is thick and light. Season with salt.

Do ahead: Aioli can be made one day ahead. Cover and chill.