Aioli

This garlic-flavored mayonnaise, called aioli, makes a good sauce for peppers stuffed with rice, tomatoes and corn, and a sprightly yet simple dressing for warm white and green bean salad with tuna. It is also a classic accompaniment to bouillabaisse and can be stirred into a sauce to accompany Spanish patatas bravas.

source	Williams Sonoma
categories	sauce, italian
yield	Serves 16
prep time
total time

INGREDIENTS

1 egg yolk

1 tsp. Dijon mustard

1/3 cup olive oil

1/3 cup safflower or peanut oil

3 garlic cloves, finely minced

Salt and freshly ground pepper, to taste

Juice of ½ lemon

2 Tbs. warm water, if using aioli as a sauce

INSTRUCTIONS

1. In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher.

2. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

3. Stir in the garlic and season with salt, pepper and lemon juice.

4. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.

NOTES

Just a few tips will make preparing mayonnaise easier. First, be sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Mayonnaise can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added. Makes 1 Cup

NUTRITION

Nutrition per serving Calories: 84Cals / 4% Protein: 0.2g / 0.4% Carbohydrates: 0.3g / 0.1% Fat: 9.2g / 19.1%