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.
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Brunswick Stew Georgia Style (... 0/5 (0 Votes)
- MIXED BERRY SCONES 0/5 (0 Votes)
- Grilled Broccoli Rabe with Grilled... 0/5 (0 Votes)
- Pumpkin Earthquake Cake 0/5 (0 Votes)
- Olive Garden Pasta e Fagioli By... 5/5 (1 Votes)
Review this recipe