Basic Two-Cup Allioli

Preparation info
  • Makes just under

    2 cups

    • Difficulty

      Easy

Appears in

By Anya von Bremzen

Published 2005

  • About

Ingredients

  • 1 cup extra-virgin olive oil
  • ½ cup peanut or canola oil
  • 7

Method

Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, whole egg, and lemon juice in a food processor and pulse until you have a fairly smooth paste. With the motor running, add the oil through the feed tube in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl and season with salt to taste