Aioli
This recipe yields a luxuriously creamy and flavorful aioli that’s versatile enough to enhance a variety of dishes. With a base of egg yolk and Dijon mustard, this velvety sauce gets its harmonious balance of flavors from garlic, lemon juice, and the gradual incorporation of olive oil. The result is a luscious and rich condiment that promises to elevate your culinary creations with each dollop or drizzle.
— Constant Cookbook
Ingredients
- 1 egg yolk
- 1 tsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup safflower or peanut oil
- 3 garlic cloves, finely minced
- Salt and freshly ground pepper, to taste
- Juice of 1/2 lemon
- 2 Tbs. warm water, if using aioli as
- a sauce
Instructions
- In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.
- Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.
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