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Aioli

Notes

  • Store aioli in an air tight container in fridge.

  • Aioli should store for up to 2 days.

  • To thin aioli, add a little water.

Aioli #0

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

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

Aioli #2

  • Gourmet Magazine, chef Jody Adams, September 2002

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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