Aioli
For BAK
Also known as garlic mayonnaise, but please, please don’t call it Garlic Aioli, that would be saying “Garlic garlic mayonnaise.”
Do yourself a favor and use a food processor. Start with the following in the bowl of the processor:
- 1-2 cloves garlic, peeled and crushed*
- 1 egg, room temp**
Process, and with motor running, slowly add
- 1 cup extra virgin olive oil
Keep running until the oil and egg has emulsified. With motor stopped, add
- Salt and pepper
- 1-2 Tablespoon lemon juice or white wine vinegar
Finally, with machine running again, slowly add
- 1/2cup to 1 cup vegetable oil
Process until emulsified.
This is great in place of regular mayo, on fresh bread with sliced boiled eggs, on fish, etc. For a non-garlic version, replace garlic with 1 Tablespoon of dijon mustard.
*for a softer flavor, you can use roasted garlic. NEVER EVER EVER use pre-chopped garlic from a jar
**the fresher the better, go organic if you can. This won’t be cooked, but you should be safe–unless you are preggers or immunocompromised.
