Aioli – a delicious recipe with garlic, egg yolk, lemon juice, mustard, extra-virgin olive oil, oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
mince & mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (if mixture sparates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
2
Whisk in garlic paste and season with salt and peppler. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
3
Can be chilled up to 2 days.
4
tip: let egg yolk come up to room temp before you whisk it in. If using processor instad of a whisk, put the garlic in last and by hand.
5
use with asparagus, chicken, fries, grilled veggie, crab or shrimp.
907
kcal
Calories
93
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 garlic cloves, 1 lg egg yolk, 2 tsp fr. lemon juice, 1/2 tsp Dijon mustard, 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.
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