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Aïoli Sauce
Preparation info
- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Ingredients
8 10 2 - Juice of
1
Method
- Purée the garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add the lemon juice, mustard, and salt and pepper, and process to a smooth paste.
- With the machine running, pour the oil very slowly into the mixture in a steady stream. Once all the oil is added, continue blending until you obtain
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Components
- Aïoli Sauce
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This has become my go-to aioli/mayo. It's delicious, super easy to make, and comes out perfectly every time. I haven't always had success with other aioli recipes.