Simple Recipes for Every Day
Grand Aioli
- Serves: 6
- Prep Time: 10 min
- Cook Time: 0 min
Ingredients
- 1 egg yolk
- 1 garlic clove, grated
- 1/2 tsp Dijon mustard
- 1/2 tsp anchovy paste, optional
- 1/4 tsp sea salt, plus more to taste
- 3 Tbsp finely minced fresh herbs such as cilantro, basil, flat leaf parsley or chives
- 2 tsp lemon juice
- 1 cup light oil such as "extra light tasting" olive oil or grapeseed oil or a combo of both
- freshly cracked black pepper to taste
For Serving (see above for ideas)
- Pickled Veggies
- Roasted Veggies
- Deviled Eggs
- Hard boiled eggs
- Avocado slices
Method
Jar and Immersion Blender Method:
- Add the egg yolk into the bottom of a 16 oz wide mouth glass jar. Add the garlic, Dijon, anchovy paste, salt, herbs and lemon juice on top of the yolk. Do not stir. Slowly add the oil on top of the other ingredients.
- Carefully submerge an immersion blender all the way to the bottom of the jar. Blend on low power for about 20 seconds without moving the wand up or down, until you see the aioli forming in the bottom. Then, slowly start to move the blender upward, without lifting the blender out of the jar. Once you reach the top of the oil, slowly move back down to the bottom of the jar. Move the wand up and down like this a few times, until the aioli comes together.
- Store the aioli in the jar, secured with a tight fitting lid in the refrigerator.
Food Processor Method:
- In the base of a small food processor, add the egg yolk, garlic, Dijon, anchovy paste, salt, herbs and lemon juice. Slowly add the oil on top of the other ingredients while blending on low until the aioli comes together. Take care to not over mix as it will change the texture of the aioli.