Olive Oil Aioli

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.
Olive Oil Aioli
Olive Oil Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.67

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.67

servings

Ingredients

  • 1

    large egg yolk

  • 1

    garlic clove, finely grated

  • 2

    Tbsp. fresh lemon juice

  • 1/2

    cup olive oil

  • Kosher salt

Directions

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.

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