Aioli
I need to blog this, because I make it often enough that I get annoyed about having to find my favorite recipe in a cookbook. Yet somehow I don’t make it often enough to have the exact proportions memorized. Digitization, here we come.
This makes about half a cup, which is more than we need in a sitting, but it’s as far down as I can reduce the recipe reliably.
Aioli
- 1 egg yolk + half an egg white (just approximate)
- a dab of dijon mustard
- 1/2 tsp salt (or 1 tsp kosher salt)
- 1 Tbsp lemon juice (I’ve used lime too)
- 1 large clove garlic or a couple of small ones, peeled
- 1/4 cup olive oil mixed with 1/4 cup mild-flavored oil (canola, peanut, whatever)
Place yolk, white, mustard, salt, lemon juice, and garlic in a food processor. Pulse until the garlic is well-minced. With the motor running, veeeeeeery slowly drizzle in the oil blend—just the thinnest drip. Once you’ve got a good emulsion going, you can dribble faster, but let at least half the mixture get well emulsified before you get brave.  It should get pretty thick, and it will thicken further when refrigerated.
You can refrigerate this for a day or so, but don’t let it go much longer than that.
