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Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
2 to 3 garlic cloves, chopped
1 teaspoon coarse salt, plus more for seasoning
1 extra-large egg yolk
1 cup extra-virgin olive oil (or 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil)
2 teaspoons champagne or white wine vinegar
1 to 2 tablespoons fresh lemon juice
2 to 3 teaspoons warm water
Gallery
Recipe Summary
Yield: Makes about 1 cup
Gallery
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 2 to 3 garlic cloves, chopped
- 1 teaspoon coarse salt, plus more for seasoning
- 1 extra-large egg yolk
- 1 cup extra-virgin olive oil (or 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil)
- 2 teaspoons champagne or white wine vinegar
- 1 to 2 tablespoons fresh lemon juice
- 2 to 3 teaspoons warm water
Directions
Place garlic and salt in a large mortar and pestle, and pound to a paste. (Alternatively place garlic and salt on work surface, and mash with the side of a knife to form a paste and transfer to a stainless steel bowl.) Add egg yolk, and whisk to combine. Drizzle in half the oil, one drop at a time, whisking constantly. As the mixture begins to thicken, add 1 teaspoon vinegar, 1 teaspoon lemon juice, and 1 teaspoon water.
Pour in the remaining oil in a slow steady stream, scraping down sides of mortar as necessary. As the mixture thickens, add a little more lemon juice, vinegar, and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened. Season with lemon juice and salt.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Champagne Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Champagne Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest