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Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Recipe information
Yield
4 servings
Ingredients
2
1
1
¾
2
2
1½
Preparation
Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.
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Reviews (6)
Back to TopHow could this be aioli without garlic????
Ted
Eugene OR
6/12/2024
Pretty good but I thought there was a bit too much oil for the amount of lemon juice in here? Maybe I did something wrong but I followed instructions to a tee. After tasting I added some red wine vinegar to balance it out and another clove of garlic for some extra flavor.
Anonymous
Indianapolis, IN
9/20/2019
Time for you to get with the stick blender method for making mayo/aioli/aioli! No more faffing about with oil drips and elbow grease!
elyss
UK
5/27/2019