Ingredients Jump to Instructions ↓

  1. 2 or 3 fresh garlic cloves , peeled and chopped. (If they've started to sprout, don't use them for aioli.)

  2. Large pinch coarse sea or kosher salt

  3. 1 egg yolk*, at room temperature

  4. 1/2 lemon, juiced

  5. 2/3 cup pure olive oil (not extra virgin)

  6. 1/3 cup extra-virgin olive oil

  7. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice , and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

  2. The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

  3. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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