Basic Aioli

By lorik

AÏoli can be refrigerated for up to 3 days.

Ingredients

• Herbed Aioli from Fine Cooking:
• 2 large egg yolks
• 4 teaspoons lemon juice
• 1 garlic clove, minced to paste
• Salt and white pepper
• 1/8 teaspoon sugar
• 1/2 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 small clove garlic
• Kosher salt
• 1 large egg yolk
• 2 Tbs. red wine vinegar
• 1-1/2 tsp. Dijon mustard
• 1 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon
• 1/4 cup thinly sliced fresh chives

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

In large bowl, combine egg yolks, lemon juice, garlic, 1/4 teaspoon salt, and sugar. Whisking constantly, very slowly drizzle oils into egg mixture until thick and creamy. Season with salt and pepper to taste.

Herbed Aioli:
Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.