Quick Aioli

1. 1

   Place the vinegar, egg, egg yolks, and mustard in a food processor.

2. 2

   Blend until combined.

3. 3

   With the motor running, pour in the oil in a steady stream.

4. 4

   When the sauce is thick and creamy, add the crushed garlic and lemon juice, and process until well combined and smooth.

5. 5

   Season to taste with salt and pepper.

6. 6

   Variation:

7. 7

   Classic Aioli: To make this sauce by the traditional method, place the vinegar, egg, egg yolks (all at room temperature), and mustard in a bowl set on a folded kitchen towel.

8. 8

   Using a balloon whisk, beat until thick.

9. 9

   Add the oil, drop by drop, whisking constantly.

10. 10

    Whisk in the remaining oil, 1 tbsp at a time.

11. 11

    Whisk in the garlic and lemon juice, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.