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.
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.