Aioli
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive OilDirections:
1
Place garlic and salt in a food processor fitted with a metal blade, or in a blender
2
Pulse for 2 seconds
3
Add the egg yolk and lemon juice, and pulse on and off until blended
4
Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream
5
If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all
6
Finish with pepper and (if necessary) a bit more salt
7
The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering
8
This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor