Name: Garlic aïoli
Total time: 25 min
Yield: 1
Cuisine: italian
Ingredients: 2 large free-range eggs; 100 ml cold-pressed extra virgin olive oil; 300 ml mild olive oil; 1 lemon; 1 clove of garlic

Garlic aïoli

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Total Time:
25 minutes

Create a bold aïoli by emulsifying oil and egg yolk carefully for a flavorful, spicy condiment. Elevate dishes with its pungent, garlicky kick – perfect for adding a burst of flavor to soups, toasts, roasted meats, or crab. Mastering this emulsification technique allows you to craft a uniquely delicious homemade alternative to store-bought mayonnaise.

Ingredients:

2 large free-range eggs
100 ml cold-pressed extra virgin olive oil
300 ml mild olive oil
1 lemon
1 clove of garlic

Instructions:

Separate the eggs, saving the whites. Place the yolks in a large bowl. Use a wet cloth to stabilize the bowl. Slowly whisk in extra virgin olive oil, then olive oil, gradually increasing the drips until the mixture thickens. Add lemon juice to loosen as needed. Season with salt and pepper, adjusting with lemon juice to taste. Peel and smash garlic with salt in a pestle and mortar. Stir into aïoli for flavor. Customize with anchovy fillets, fresh herbs, chili, or saffron for variety.

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