09
Apr
11

Garlic Aïoli (Mayonnaise)

I kind of conflated Jamie Oliver and Alice Waters’ recipes. I used more garlic, less oil  and water (Alice Waters) but followed Oliver’s directions and added lemon juice and Dijon mustard.

  • 4 garlic cloves
  • 1 tsp coarse sea salt
  • 1 egg yolk
  • 2 tsp Dijon mustard
  • 1/2 tsp. water
  • 1 1/4 c. olive oil
  • fresh lemon juice (to taste)
  • sea salt (to taste)
  • pepper  (to taste)

Pound garlic cloves and salt with mortar and pestle until smooth (so it can evenly spread taste throughout the batch)*. Whisk egg yolk and mustard together. Add water (it helps keep everything from separating). Slowly whisk in olive oil. Then blend in garlic salt. Add lemon juice, salt, and pepper to taste. I am setting it now (overnight refrigeration). I’ll let you know how it goes.

UPDATE:

Yum! Tastes fantastic and holds proper consistency. Loving the peace of mind knowing exactly what is in my mayo is giving me. Worth it!

*This is a fantastic job for your 5 year old who wants to help you!

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