Aioli

By Bearbuddy45

Ingredients

• 1 egg yolk
• 1 tsp. Dijon mustard
• 1/3 cup olive oil
• 1/3 cup safflower or peanut oil
• 3 garlic cloves, finely minced
• Salt and freshly ground pepper, to taste
• Juice of 1/2 lemon
• 2 Tbs. warm water, if using aioli as a sauce

Details

Servings 1
Adapted from williams-sonoma.com

Preparation

Step 1

In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.