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Categories:Viewed: 52 - Published at: 8 years ago
Ingredients
- 2 whole Egg Yolks
- 2 Tablespoons Dijon Mustard
- 1 clove Garlic, Chopped
- 2 Tablespoons Lemon Juice
- 1/2 cups Vegetable Oil
- 1/2 cups Olive Oil
- Salt And Pepper, to taste
- 1/4 cups Fresh Basil, Rough Chopped
- Pasta, To Serve
Method
- A food processor would be fabulous but a blender works well too (I used a blender).
- 1.
- Blend, on a low setting, the egg yolks, mustard, garlic and lemon juice until creamy.
- 2.
- While pulsing the blender, slowly drizzle in the oils.
- If using a blender, check your settings.
- I have a crush button that pulses on is own so I dont have to keep pushing the button!
- Also, keep your lid on; just remove the little insert and drizzle thru the opening.
- Your goal is emulsification: creamy, thick and well combined.
- You can overdo this and actually make the aioli separate, so keep an eye on the sauce and stop as soon as all the oil is added and emulsified.
- 3.
- Salt and pepper to taste.
- Add fresh basil (I used 2 tablespoons dried basil).
- Pour aioli into a plastic container and refrigerate until ready to use.
- To serve, prepare pasta.
- Strain and quickly toss with the aioliyou choose the ratios.
- I used 1/2 the prepared aioli for one meal (for two people.)
- Refrigerate any leftovers and use within 12 days.
- Mixing with hot pasta cooks the aioli; it sticks to the pasta beautifully and has a wonderful flavor.
