Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 18, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Pumpkin
 
CHICKEN
 
Zucchini
 
Macaroni And Cheese
 
Pork
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Garlic Aioli
Serves about ¾ cup
Rate It:
You must login to rate

November 2017

INGREDIENTS

2 garlic cloves
Kosher salt, to taste
1 large egg yolk
2 tsp. lemon juice
½ tsp. Dijon mustard
¼ cup extra-virgin olive oil
3 Tbsp. vegetable oil
Freshly ground black pepper, to taste

PREPARATION

• Using a large knife, mince the garlic. Sprinkle with salt and use the side of the knife to press the garlic into a paste.
• In a small bowl, whisk together the egg yolk, lemon juice and mustard. Add the olive and vegetable oils a few drops at a time, whisking constantly until incorporated and emulsified. Whisk in the garlic paste, salt and pepper. If the aioli is too thick, whisk in 1 to 2 drops of water. Cover and chill until ready to serve.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004