Garlic Aoili
Zeke Rating: 92/100
A versatile, creamy, and flavorful sauce that's much easier to make than you'd think. This aioli, with its pungent garlic kick and smooth texture, is perfect as a sandwich spread, a dip for fries, a base for other dressings, or anything else you can think of.
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Adjust quantities • Currently serves 4
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Ingredients
- 5 cloves of garlic
- 1t mustard
- 1 egg yolk
- 1t champagne vinegar
- 0.5c olive oil
- 1t salt
Instructions
- Start the Base: In the bowl of a food processor, add the garlic, mustard, egg yolk, champagne vinegar, and salt. Pulse until a smooth paste forms. You may need to scrape down the sides of the bowl with a spatula to ensure all the garlic is finely minced.
- Emulsify the Oil: With the food processor running on low, begin to drizzle the olive oil in a very slow, thin stream. This is the most crucial step! Take your time—if you add the oil too quickly, the aioli will break and become a soupy mess.
- Finish the Sauce: Continue to slowly add the olive oil until it is all incorporated and the aioli is light, creamy, and has thickened.
- Serve: Taste and adjust salt if needed. Serve immediately on sandwiches, as a dip for vegetables, or as a creamy base for other sauces.
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