Last updated 6/12/2012 1:03:26 AM. Recipe ID 27379. Report a problem with this recipe.
Title: Aioli-garlic mayonnaise
Yield: 1 Servings
2 Egg yolks
1 ts Dijon mustard
1 tb Lemon juice
1 Clove garlic, mashed to a
-paste with salt
1/2 c Vegetable oil
1/2 c Extra virgin olive oil
Salt and pepper to taste
Have all the ingredients at room temperature. In a small bowl, beat
the egg yolks with the mustard, 1 tablespoon lemon juice and garlic
to taste. Beat in 1/4 cup vegetable oil, drop by drop. This will
establish the emulsion. The remaining vegetable oil and the extra
virgin olive oil can then be added in a slow steady stream while you
continue to beat constantly. Adjust seasoning with lemon juice,
garlic, salt and pepper. If the mayonnaise seems too thick, add a
drop or two of water. Cover and refrigerate until ready to serve.
Yield: 1 cup
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