Aioli

Name: Aioli
Cuisine: American
Ingredients: 1 large egg yolk at room temperature (temperature is important!); 1-2 garlic cloves, finely grated; 1/4 teaspoon kosher salt plus more; 1/4 cup grapeseed oil or other vegetable oil; 1/4 cup goodquality extravirgin olive oil; Pinch cayenne pepper; Fresh lemon juice; Freshly ground black pepper

PaulN @cook_6047903

Aioli is a famous garlic sauce from southern France / Italy.

It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups.
I have been using this recipe, from Bon Appetit for a long time.
And, by the way, if you skip the garlic, the result is really home-made Mayonnaise!

PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

Aioli is a famous garlic sauce from southern France / Italy.

PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

PaulN @cook_6047903

Aioli is a famous garlic sauce from southern France / Italy.

PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

Aioli is a famous garlic sauce from southern France / Italy.

PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

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Ingredients

1large egg yolk at room temperature (temperature is important!)
1-2garlic cloves, finely grated
1/4 teaspoonkosher salt plus more
1/4 cupgrapeseed oil or other vegetable oil
1/4 cupgoodquality extravirgin olive oil
Pinchcayenne pepper
Fresh lemon juice
Freshly ground black pepper

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Steps

1

Using a small saucepan (I have a thick ceramic bowl - the one in the picture above- just for Aioli!) ; Whisk egg yolk, garlic, 1/4 tsp. salt, and 2 tsp. water blend well
2

It is very important that you start with very small amounts / a drizzle of oil!! Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified.
3

Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season Aioli with lemon juice, pepper, and salt.