Homemade Aioli

Garlic oil forms the base of this tangy creamy Homemade Aioli. This rich emulsified sauce is easy to make and a guaranteed perfect condiment for dipping anything and everything in!

Total Time

1hr

4.7

2 Ratings

Author: SideChef

Servings:

Ingredients

•

1/2 cup

Olive Oil

•

4 cloves

Garlic , peeled

•

Eggland's Best Classic Egg , room temperature

•

to taste

Salt

•

1 Tbsp

Dijon Mustard

•

1/4

Lemon , juiced

Cooking Instructions

Make garlic oil by simmering (confiting) Garlic (4 cloves) cloves in a small saucepan with the Olive Oil (1/2 cup) just covering the garlic. Cook for around 45 minutes, and then remove the cooked garlic from the pan. Allow oil to cool.

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.

Whisk together Eggland's Best Classic Egg (1) , Dijon Mustard (1 Tbsp) , and Salt (to taste) . In a slow, steady stream, add in cooled garlic oil and whisk until the mixture is thick and creamy.

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.

Nutrition Per Serving

CALORIES

135

FAT

14.1 g

PROTEIN

0.9 g

CARBS

1.2 g