HOW TO MAKE AIOLI

Serves: 4

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HOW TO MAKE AIOLI

Ready in: 30 MinTotal time: 30 Min

Aioli is a classic preparation, a mayonnaise base with roasted garlic infused into each creamy, heavenly bite. The name comes from its two main ingredients, "ail" meaning garlic, and "oli" meaning olive oil in the langue d'oc, the ancient dialect of Southern France. Think of this aioli as your secret sauce.Made by transforming egg yolks, garlic, and oil into a creamy dip, it's Provence's answer to everything. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific and a food processor comes in handy here. I like to use half-flavor-neutral grapeseed oil so that the olive oil doesn't dominate. The finished sauce is delicious with asparagus, boiled potatoes, tomatoes, spooned onto fish, meat, bread...no matter what you pair it with, this sauce is the star.

Ingredients

• 2 egg yolks
• 4 cloves of roasted garlic or 2 cloves of fresh garlic
• Salt & freshly ground white pepper
• 1/2 cup grapeseed oil
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon

Instructions

1. 2 egg yolks
2. 4 cloves of roasted garlic or 2 cloves of fresh garlic
3. Salt & freshly ground white pepper
4. 1/2 cup grapeseed oil
5. 1/2 cup extra virgin olive oil
6. Juice of 1 lemon

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