aioli

aioli

Ingredients:

  • 1 large egg yolk (free range and room temperature)
  • 2 tsp mustard
  • 2 tsp crushed garlic (omit if simply wanting to make mayonnaise)
  • Juice of 1 lemon or 1 tbsp vinegar
  • Salt and freshly cracked black pepper to taste
  • 1 cup neutral oil (I used light olive oil)

Directions:

  1. In a narrow glass intended for stick mixer use, or blender, mix the egg yolk, mustard, garlic, lemon juice and plenty of salt and pepper until combined.
  2. With the mixer on, add the oil in a slow stream and watch it emulsify.
  3. If a thinner consistency is desired, add a little boiling water (just teaspoonfuls) at a time.
  4. Store in a sterilised jar for up to two weeks.
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