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Basic Two-Cup Allioli
- Makes just under
2 cups
- Difficulty
Easy
Published 2005
Ingredients
1 cup ½ cup 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
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