Aioli
A rich garlic aioli made with egg yolks, lemon, Dijon, and two oils for a bold, creamy sauce to swipe on fries, sandwiches, or vegetables.
Prep 10 min · Makes about 1 1/4 cups
Ingredients
- 3 medium garlic cloves, minced
- 1/8 teaspoon Kosher salt
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup canola oil
- 1/4 cup extra-virgin olive oil
Directions
With a mortar and pestle, mash the garlic with the salt until it becomes a smooth paste. Transfer that garlic paste to a medium bowl, then whisk it with the egg yolks, lemon juice, and mustard. As you whisk without stopping, pour in the canola oil and extra-virgin olive oil in a thin, even stream, continuing until all the oil has been added and the sauce is thick. Serve right away, or refrigerate it in an air-tight container for up to 1 week.