Aioli

Contents


Notes


Aioli #0

Ingredients

  • 3 garlic cloves, green germ removed
  • 1/2 teaspoon sea salt
  • 1/2 tablespoons Dijon-style mustard
  • 1 large egg yolks
  • 1/2 to 5/8 cups (125 to 162.5 ml) light, fruity olive oil
  • 1/2 tablespoon (7.5 ml) warm water
  • 1 tablespoons (15 ml) freshly squeezed lemon juice

Directions

  1. Put all the ingredients in a measuring cup and use an immersion blender to mix them all into a mayonnaise consistency.

References

  • adapted from Aioli #1

Aioli #1

Ingredients

  • 4 garlic cloves, green germ removed
  • 1/2 teaspoon sea salt
  • 1 tablespoons Dijon-style mustard
  • 1 large egg yolks
  • 1/2 to 5/8 cups (125 to 162.5 ml) light, fruity olive oil
  • 1/2 tablespoon (7.5 ml) warm water
  • 2-1/4 teaspoons (11 ml) freshly squeezed lemon juice

Directions

  1. Put all the ingredients in a measuring cup and use an immersion blender to mix them all into a mayonnaise consistency.

References

  • Letter from France, by Susan Herrmann Loomis, July 2001

Aioli #2

Ingredients

  • 2 garlic cloves
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons vegetable oil

Directions

  1. Put all the ingredients in a measuring cup and use an immersion blender to mix them all into a mayonnaise consistency.

Back to recipes