Aioli
Aioli
Courtesy of 'wichcraft
Notes
If the aioli starts looking thick and sticks to the side of the machine, add some more water (just a little at a time) until you have a desired consistency. Depending on the size and shape of your blender, you may need to use a spatula to scoop up all the ingredients and ensure that they all get incorporated.
Ingredients
- 1 large egg yolk
1/2 teaspoon spicy Dijon mustard
1/2 teaspoon garlic, chopped
1 tablespoon white wine vinegar
Pinch of cayenne pepper
1/4 cup extra-virgin olive oil
1 cup grape seed oil
1/2 teaspoon kosher salt
Black pepper, freshly ground
Directions
- Add the egg yolk, mustard, garlic, vinegar, and cayenne pepper to a food processor or blender. Cover, and start the blender to combine ingredients. Slowly add the olive oil in a thin, even stream. Slowly add the grape seed oil, and blend until fully incorporated. If the aioli looks a bit thick, add 1 to 2 teaspoons of water. Season with the salt and pepper. Use immediately or store in refrigerator for 2 to 3 days.
Information
- Category
- Other, Condiments/Sauces
- Cuisine
- North American
- Yield
- About 1 1/2 cup
