Switch to Chapter View
Previous   Up   Next
Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: Garlic Mayonnaise (Aioli)

cardfile icon 

Garlic Mayonnaise (Aioli)
Yields about 1 cup

4 large cloves garlic, mashed and peeled
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon salt
1 whole egg
1 egg yolk
1/4 cup fresh basil leaves (optional)
3/4 cup olive oil
Lemon juice to taste

Put the garlic cloves with the mustard, salt, pepper, egg, egg yolk, and 
basil in a blender. Blend a few seconds. While the blender is on, add 1/4 
cup of the oil, blend thoroughly, then add remaining oil slowly in a thin, 
steady stream until the mayonnaise thickens. Add lemon juice to taste.

From: Sally's Place: Hail to the Garlic Revolution by Betty Fussell
section picture
Sommai Larkjit / FreeDigitalPhotos.net 10070333