Making aioli is WAY easier than you think! This is a great base recipe that allows you to add other flavours to it
Servings 6 people
- 2 egg yolks
- 1 tsp lemon juice
- .5 cup olive oil
- 1 garlic clove crushed
- .5 tsp dijon mustard
Beat egg yolks, mustard, garlic & lemon together.
Gradually add olive oil and continue to beat.
Once oil is incorporated, add your seasoning. Aioli should have a smooth & a semi firm consistency.
At this point if you want to add any extra flavoring to your aioli then experiment away! In my next post you will see how I make honey sriracha aioli so keep your eyes peeled and don't forget to sign up if you haven't already done so!
- medium sized mixing bowl
- airtight container for storage
- aioli will last for up to 1 week in the fridge, I generally keep mine for 5 days max
- adding the oil slowly will reduce the chance of the aioli emulsifying
- if your aioli "breaks" then you can incorporate the aioli into a new egg yolk in a clean bowl and whisk. Alternatively, you can add a few drops of water and whisk vigorously
Calories: 1077kcal | Carbohydrates: 2g | Protein: 6g | Fat: 117g | Saturated Fat: 18g | Cholesterol: 390mg | Sodium: 48mg | Potassium: 39mg | Vitamin A: 520IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.6mg