Aioli
Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.
Yield
12 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
garlic bulb
|
* |
| 1 | cup |
olive oil, extra-virgin
more if needed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
lemon juice
to taste, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
garlic bulb
|
* |
| 237 | ml |
olive oil, extra-virgin
more if needed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
lemon juice
to taste, (optional) |
*
|
Directions
Peel the garlic cloves and purée them in the processor.
Then add the oil in a very thin stream until a smooth paste is achieved.
Season with salt and lemon juice if you like.
Modern versions purée the garlic with two egg yolks to make a thicker and more America-grocery-store mayonnaise.
Either way Aioli can be used as an accompaniment to meat, fish or vegetables, served on toasted bread, or used as a flavoring agent.
