Aioli, like mayonnaise, has its roots in France, but it has been adopted by many cuisines, most notably the Catalans of Spain. This version makes it simple by using the same base for mayonnaise, but adding a hefty amount of garlic to the mix. Traditionally, aioli is used as a dip for crudités, but it can also top burgers, fish and crab cakes.
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 to 2 pinches kosher salt
11/3 cups vegetable oil
Nutritional information per serving (1 tablespoon):
Calories 169 (98% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 19g • sat. fat 2g
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g
Put all ingredients (excluding the garlic if making mayonnaise), in the order listed, in the mixing beaker. Allow to sit for about 30 seconds to 1 minute. Insert the blending shaft so that it is sitting level on the bottom of the cup select Speed 3 and blend, being sure to keep the metal blade completely submerged. Process until the mixture begins to thicken. Continue processing with a gentle up-and-down motion until thick and oil is fully incorporated.
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