An aioli is basically a Provençal mayonnaise. Rooted in coastal France, aioli and mayo share a lot of the same properties, namely egg and oil. It’s not a particularly healthy endeavor, though neither is mayonnaise when you come to think of it. And if you get skiddish about eating raw eggs, this is not likely for you either. But, if you can get over all that stuff, you will find a creamy, fatty, rich dressing that enhances the flavor of wherever it is applied. Just like mayonnaise.
Basic Garlic Aioli
By Jared Paventi
- 2 garlic cloves
- 1 tsp. Dijon mustard (coarse-ground or smooth)
- 1 egg
- 1 cup of oil comprised of any combination of extra-virgin olive oil, grapeseed or vegetable oil
- 2 tsp. lemon juice
Add garlic, egg and mustard to the bowl of a food processor and pulse until well combined.
Turn the food processor on and slowly add the oils in a thin slow stream until completely blended. This should take about 1 to 2 minutes. Stop the food processor, remove the top and season with salt and lemon juice. Reattach the top and pulse until well mixed.
With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, remove the top and scrape down the sides of the bowl. Add the lemon juice, season with salt, cover and pulse until thoroughly mixed. Refrigerate and let stand 30 to 60 minutes before using.