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Classic Aioli
Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
1 egg
4 cloves garlic, peeled and finely chopped
1 teaspoon freshly squeezed lemon juice
2 teaspoons white-wine vinegar
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Cook's Notes
This recipe for aioli contains raw egg, which should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook's Notes
The key to preventing the sauce from separating is to have all the ingredients at room temperature. Be sure to use the freshest eggs and the plumpest, least blemished garlic you can find.
Gallery
Classic Aioli
Recipe Summary
Yield: Makes about 2 cups
Gallery
Classic Aioli
Classic Aioli
Classic Aioli
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 1 egg
- 4 cloves garlic, peeled and finely chopped
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons white-wine vinegar
- 1 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Directions
Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.
Cook's Notes
This recipe for aioli contains raw egg, which should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook's Notes
The key to preventing the sauce from separating is to have all the ingredients at room temperature. Be sure to use the freshest eggs and the plumpest, least blemished garlic you can find.
Cook’s Notes
This recipe for aioli contains raw egg, which should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
The key to preventing the sauce from separating is to have all the ingredients at room temperature. Be sure to use the freshest eggs and the plumpest, least blemished garlic you can find.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
