This creamy homemade garlic aioli is oh, so delicious.
Adding the oils slowly and gradually helps the mixture hold its emulsion and not split.
The more slowly you add the oil, the thicker the aioli will be.
Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Conversely, faster pouring will yield a thinner aiolibut too fast and it will break.
If it does break, don’t panic.
Transfer to a large bowl.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Add egg yolk and lemon juice; whisk until smooth.
Whisking constantly, slowly start adding the neutral oil drop by drop.
Gradually pour in olive oil, whisking constantly until the aioli is smooth, thick and creamy.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Look for them in the refrigerator case near other whole eggs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
