AuthorBodacious RecipesAioli is simple to make, and there are endless variations to keep it interesting. It is traditionally prepared with olive oil (unlike mayonnaise, which is usually made with a more neutral-tasting oil like canola). The olive oil adds fruitiness and tempers the garlic's intensity. Makes 1 cup
Food Processor Method
In the bowl of a food processor or blender, combine the garlic, egg yolk, balsamic, and mustard. Pulse until the mixture isfullyncombined. With the machine running on low, slowly begin to add the olive oil, starting with just a few drops. Once the first few drops are emulsified, begin to drizzle in the remaining oil. Continue to pulse as the oil emulsifies with the yolk mixture and forms a white creamy mixture. Season to taste with sea salt and enjoy!
Since there is raw egg in the aioli, be sure to keep in an airtight non-reactive container (a Mason jar works great) in the fridge for up to 3 days.
Ingredients
Directions
Food Processor Method
In the bowl of a food processor or blender, combine the garlic, egg yolk, balsamic, and mustard. Pulse until the mixture isfullyncombined. With the machine running on low, slowly begin to add the olive oil, starting with just a few drops. Once the first few drops are emulsified, begin to drizzle in the remaining oil. Continue to pulse as the oil emulsifies with the yolk mixture and forms a white creamy mixture. Season to taste with sea salt and enjoy!
Since there is raw egg in the aioli, be sure to keep in an airtight non-reactive container (a Mason jar works great) in the fridge for up to 3 days.