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