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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 1 whole egg
- 1 egg yolk
- Juice from 1/2 lemon, about 2 tablespoons
- 10 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 teaspoon Dijon-style mustard
- 1 cup extra-virgin olive oil
Method
- Place all ingredients except olive oil in work bowl of a food processor fitted with a steel blade; puree them.
- With food processor on, gradually add oil in a thin stream.
- Aioli will thicken, but it will be less thick than regular mayonnaise.