Aioli

Ingredients

• 3 garlic cloves, green germ removed
• 1/2 tsp kosher salt
• 1/2 tbsp Dijon-style mustard
• 1 large egg yolks
• 1/2 to 5/8 cups (125 to 162.5 ml) light, fruity olive oil
• 1/2 tbsp (7.5 ml) warm water
• 1 tbsp (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

Ingredients

• 4 garlic cloves, green germ removed
• 1/2 tsp kosher salt
• 1 tbsp Dijon-style mustard
• 1 large egg yolks
• 1/2 to 5/8 cups (125 to 162.5 ml) light, fruity olive oil
• 1/2 tbsp (7.5 ml) warm water
• 2-1/4 tsp (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

Ingredients

• 2 garlic cloves
• 1 large egg yolk
• 2 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 tbsp 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.

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