Two-Minute Aioli
A garlicky lemon aioli comes together with an immersion blender into a creamy, punchy sauce for sandwiches, vegetables, or seafood.
Ingredients
- 1 large egg yolk
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons canola oil
Directions
Add the egg, garlic, and lemon juice to the base of an immersion blender cup. Pour the canola oil, or vegetable or light olive oil, over the top, then leave it undisturbed for 15 seconds. Set the immersion blender head down at the very bottom of the cup and turn it on. Once the aioli begins to come together, gradually angle and raise the blender head until the oil is fully incorporated. If using a food processor, follow the separate note for that method.