Simple Recipes for Every Day
Grand Aioli
- Serves: 6
- Prep Time: 10 min
- Cook Time: 0 min
Ingredients
- 1 large egg yolk
- 1 clove garlic, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- Freshly cracked black pepper, to taste
- 3 tablespoons finely minced fresh herbs, such as cilantro, basil, flat leaf parsley, or chives
- 2 teaspoon fresh lemon juice (from 1 lemon)
- ½ teaspoon anchovy paste (optional)
- 1 cup extra light olive oil or grapeseed oil
For Serving
- Pickled veggies
- Roasted veggies
- Deviled Eggs
- Hard Boiled Eggs
- Avocado slices
Ingredients
- 1 large egg yolk
- 1 clove garlic, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- Freshly cracked black pepper, to taste
- 3 tablespoons finely minced fresh herbs, such as cilantro, basil, flat leaf parsley, or chives
- 2 teaspoon fresh lemon juice (from 1 lemon)
- ½ teaspoon anchovy paste (optional)
- 1 cup extra light olive oil or grapeseed oil
For Serving
- Pickled veggies
- Roasted veggies
- Deviled Eggs
- Hard Boiled Eggs
- Avocado slices
Method
To a 16-ounce, wide-mouth glass jar, add the egg yolk, garlic, mustard, salt, pepper, herbs, lemon juice, and anchovy paste if using. Do not stir. Slowly pour the oil on top.
With the immersion blender in the OFF mode, place at the bottom of the jar, holding it straight up and down. Turn the immersion blender on low, keeping the blade at the bottom of the jar until the aioli starts to come together, about 30 seconds. Once it gets thick, slowly raise the immersion blender up to the top of the oil line. Move the blade up and down a few more times until the remaining oil has been incorporated.
Serve with pickled veggies, roasted veggies, deviled or hard boiled eggs and avocado slices alongside.
Store leftovers, refrigerated in an airtight container for up to 4 days.