--- comments: true tags: - italian - sauce --- # :garlic: Garlic Aioli ![Garlic Aioli](../assets/images/garlic-aioli.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 8 | 5 minutes | ## :salt: Ingredients - :egg: 2 large eggs - :garlic: 1 large clove garlic - :lemon: 1 lemon - :salt: 0.25 tsp salt - :grapes: 0.5 cup grapeseed oil - :olive: 0.25 cup olive oil ## :cooking: Cookware - 1 bowl - 1 microplane or very fine grater - 1 food processor or blender - 1 measuring cup ## :pencil: Instructions ### Step 1 Place the eggs in a bowl and cover with warm water to bring to room temperature. ### Step 2 Paste the garlic using a microplane or very fine grater. You can also use a garlic press, or finely mince the garlic then smash it with the side of your knife until it turns to a paste. ### Step 3 Juice 1/2 of the lemon. Measure 1 teaspoon of fresh juice and set aside. ### Step 4 Separate the yolk from one egg and discard the white. ### Step 5 Add the egg yolk, the white and yolk of another egg, 1 teaspoon lemon juice, the garlic paste, and salt to a food processor or blender. ### Step 6 Pulse the food processor until the ingredients are evenly blended and frothy. ### Step 7 Add the grapeseed oil and olive oil to a measuring cup. Turn the food processor on and add the oil very slowly (drop by drop, not a stream). ### Step 8 Once the mixture starts to thicken and you can see it emulsifying (it's a consistent mixture and you can't see the oil), then start pouring faster, in a thin stream. ### Step 9 Once all the oil is added, stop the food processor. Check the mixture — the consistency should be similar to mayonnaise. Taste and add more salt or lemon juice, if desired. ### Step 10 Let the aioli sit for at least 1 hour before serving to allow the flavors to meld. ### Step 11 Transfer the aioli to a serving dish and top with fresh cracked black pepper. ## :link: Source -