Aioli/Allioli
Ingredients
- 1 egg yolk (medium sized egg is best)
- 2 medium cloves garlic, minced (about 2 tsps)
- 1/2 tbsp water
- 1/2 tbsp lemon juice
- 1/2 cup canola oil
- 1/3 tsp Kosher salt (to taste)
- 1 Pinch freshly ground black pepper
Instructions
Place first four ingredients into an immersion blender cup and blend until fully smooth. Steady pour in oil as you continue to blend, allowing the aioli to thicken and emulsify—all in about 5 minutes.
Season with salt and pepper and any other spice/flavoring you prefer!
Notes
If you don't have an immersion blender, you can use a small food processor or even a handheld beater, though you may want to double or triple the recipe. Sauce will keep in the fridge for up to 2 weeks.