Homemade Aioli

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

120 mL

Olive Oil

4 cloves

Garlic , peeled

1

Egg , room temperature

to taste

Salt

15 g

Dijon Mustard

1/4

Lemon , juiced

Cooking Instructions

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Step 1

Make garlic oil by simmering (confiting) Garlic (4 cloves) cloves in a small saucepan with the Olive Oil (120 mL) just covering the garlic. Cook for around 45 minutes, and then remove the cooked garlic from the pan. Allow oil to cool.

Step 2

Using the back of a chef's knife crush the confit garlic into a paste with a generous pinch Salt (to taste) and set aside.

Step 3

Whisk together Egg (1) , Dijon Mustard (15 g) , and Salt (to taste) . In a slow, steady stream, add in cooled garlic oil and whisk until the mixture is thick and creamy.

Step 4

Adjust seasoning to taste. Mix in the juice of the Lemon (1/4) and check the thickness of your aioli - it should be thick enough to run your finger through the back of the spoon to create a line through the sauce. Add in garlic paste.