Basic aioli
Home made garlic condiment
- 1 large egg (at room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ teaspoon kosher salt
- 1 cup neutral flavored oil (I use canola)
- 2 cloves garlic (finely minced)
- 1 teaspoon fresh lemon juice (optional)
-
Place the egg in a blender and pulse a few times to mix well.
-
Add the garlic, mustard, vinegar and salt, and pulse a few times to combine.
-
With the blender running on medium speed, slowly drizzle in the oil. If you prefer a thicker aioli, add a little more oil until desired consistency is reached.
-
Add the lemon juice and pulse until completely mixed.
-
Store refrigerated in an airtight container for up to 2 weeks.
Chef J. - The Culinary Evangelist 
Leave a comment