Holy Moly, Aioli!

Sha-Zam!  Nothing as easy as this can elicit so many compliments, orgasmic-like reactions, and kitchen high-fives.  Basic ingredients + cheapo food processor and suddenly it's garlicky, creamy, mayonnaise that's takes you to the promised land.

 Homemade Aioli (from Bitten)

Yield 1 cup
Time 10 minutes
Adapted From "How to Cook Everything" by Mark Bittman

  • 1 egg yolk or whole egg
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon juice or sherry or white wine vinegar
  • 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination
  • 2 cloves of garlic
  • Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Add garlic. Taste and adjust seasoning if necessary.

1 comment:

Unknown said...

I've never successfully made an aoli or a mayonnaise...will definately give this recipe a try. Thx!

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