Recipe: Aioli - KPTV - FOX 12

Recipe: Aioli

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Aioli, Makes 1 ½ cups

  • 1 egg yolk
  • ½ shallots
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon water
  • 1 small garlic clove
  • 1 ¼ cups grapeseed or canola oil
  • Kosher salt
  • Freshly ground white pepper
  1. To make the aioli combine all of the ingredients except for the oil in a food processor.  Process on high speed, scraping down the sides occasionally, until the mixture is smooth. 
  2. While the machine is running, slowly add the oil.  The technique here is to emulsify the sauce.  It is best to use a teaspoon to slowly add the oil a few drops at a time until the mixture starts to get thick.  Once the emulsification begins to set you can add the oil faster, but still a small steady stream.  Be careful not to let the food processor get to hot or the heat will break the emulsification.  Continue adding all of the oil along with a teaspoon of warm water if the emulsification becomes too thick. 
  3. Season with salt and white pepper.  Refrigerate until you are ready to use it.  It may be made a few days ahead of time and will keep in the refrigerator for up to one week.
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