Monday, September 19, 2011

Garlic Aioli


Aioli is really just a fancy name for mayonnaise. They are made with pretty much the same ingredients, but a garlic aioli has a garlic bite to it. I know, you’re probably saying, “Well duh!” Me too, but it was a good way of explaining it right? Garlic aioli is great on burgers, sammies, as a dipper for fries and really yummy on fish. It’s smooth and creamy and the garlic gives it a wonderful almost spicy taste. The only important step you need to remember, is to have everything at room temp. Having your ingredients cold, could result in the sauce separating and not being smooth and creamy.

What You Need:

3 cloves garlic, peeled and smashed
2 egg yolk, room temp
1 tbs lemon juice, room temp
2/3 c olive oil
salt and pepper

What To Do:

In a blender combine the garlic, egg yolk, lemon juice, salt and pepper. Turn on and let it go until the garlic is chopped fine. With the blender going, slowly drizzle in the olive oil.

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