Basic Aioli

Makes: approx. 1 ½ cups

1 heaping tbsp. chopped garlic
4 egg yolks or 4 oz. pasteurized liquid egg yolk
1 tbsp. lemon juice, freshly squeezed
4 oz. olive oil
8 oz. salad oil
Salt to taste

Combine all ingredients except the oils in a food processor.  While machine is running, add the oils very, very slowly to emulsify.  It is imperative to add the oils in a slow, steady stream to achieve emulsification.  Serve immediately or store in refrigerator for up to one week.
Tony’s Tips:

To make Roasted Red Pepper Aioli, add 1 cup of roasted red peppers and 1 teaspoon of chili pepper sauce (like Sambal, Tabasco or even red pepper flakes).

When adding other ingredients to a basic aioli, start with small quantities and adjust as desired.

To make an aioli into a salad dressing, slowly whisk in warm water, one tablespoon at a time, until desired consistency is achieved.


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