Joyce Goldstein

Aioli

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The Mediterranean solution for what goes with everything—almost. Serve this all-purpose spread as is or add puréed red peppers, sun-dried tomatoes, chopped herbs, or grated lemon or orange zest and you have a sauce that makes bread, fish, meat, vegetables, or your fingers taste even better.

Ingredients

  • 2 large egg yolks
  • 3 to 4 tablespoons fresh lemon juice
  • 2 cups

Method

Process the egg yolks in a blender or food processor until blended. Add 3 tablespoons lemon juice and blend. With the machine running, gradually add the olive oil. The sauce should be thick and emulsified. Stir in the garlic paste and remaining lemon juice to taste. If the aioli is too thick, thin i