Garlic aioli
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Egg yolks, lemon juice and crushed garlic blended while olive oil is drizzled in slowly until thick.
Ingredients
- 2 fresh egg yolks
- 1 tbsp fresh lemon juice
- 1 clove garlic
- salt & pepper to taste
- 100 ml olive oil
Equipment
- food processor
Directions
- Separate the eggs and keep only the yolks (save the whites for something else).
- Blend the yolks in a food processor, then add the lemon juice.
- Crush the garlic and add it.
- Season with salt and pepper.
- With the machine running, pour in the oil very slowly, a drop at a time at first, and keep the pace slow the whole way through.
- When it thickens, taste and adjust the seasoning.
- Spoon into a bowl and serve.
Notes
If it splits, add another egg yolk and slowly drizzle in more oil. Safety: raw egg yolks (pasteurized eggs are safer for vulnerable people) and raw garlic in oil; keep refrigerated.
Nutrition
Serving: 35g | Calories: 160kcal | Carbohydrates: 0.5g | Protein: 2.1g | Fat: 17g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 24mg | Potassium: 28mg | Fiber: 0g | Sugar: 0.1g | Vitamin A: 90IU | Vitamin C: 1.1mg | Calcium: 11mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings. Brands and portions vary, so use it only as an approximation.