Aioli Recipe – Eats Now

Name: Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice white bread, crusts removed and cubed; Water, for soaking; 4 cloves garlic, smashed; 1 whole egg (see Notes); 1 egg yolk; 1/4 tsp (1 mL) salt; Pinch freshly ground black pepper; 1 cup (250 mL) extra-virgin olive oil; 2 tsp (10 mL) freshly squeezed lemon juice; 1 tbsp (15 mL) cold water (approx.)

Servings: persons

1 slice white bread, crusts removed and cubed
Water, for soaking
4 cloves garlic, smashed
1 whole egg (see Notes)
1 egg yolk
1/4 tsp (1 mL) salt
Pinch freshly ground black pepper
1 cup (250 mL) extra-virgin olive oil
2 tsp (10 mL) freshly squeezed lemon juice
1 tbsp (15 mL) cold water (approx.)

1
In a shallow bowl, sprinkle bread with water until soaked, then squeeze dry.
2
In blender, on low speed, blend bread, garlic, egg, egg yolk, salt and pepper, scraping down sides as necessary, until smooth.
3
With motor running on high speed, through hole in top, pour in oil in a very thin stream until incorporated and sauce is thick.
4
On low speed, add lemon juice.
5
Thin with cold water as necessary for desired consistency.
6
Make ahead: Cover and refrigerate for up to 1 week.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 slice white bread, crusts removed and cubed, Water, for soaking, 4 cloves garlic, smashed, 1 whole egg (see Notes), and more.

Yes, Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aioli

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