Recipe by Paula Bowman
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish April 2008
Chef's Tip
- If you don’t have a food processor, make aioli by hand. Combine first 5 ingredients in a bowl, then whisk oil in, a drop at a time to start. Gradually add oil in a stream as it thickens.
- For an instant aioli, add the above quantities of Dijon, garlic and salt to ¾ cup of store-bought mayonnaise.
food
Aioli
This garlic mayonnaise makes a great addition to sandwiches, crostinis or baked potatoes
Ingredients (Makes 3/4 cup)
| 1 | egg |
| 2 | tsp lemon juice |
| 3/4 | tsp salt |
| 1/2 | tsp Dijon mustard |
| 1/2 | tsp minced garlic |
| 3/4 | cup vegetable oil |
Instructions
- In a food processor, combine first 5 ingredients and purée until smooth. With processor running, drizzle in oil – aioli will thicken. Be careful not to add oil too quickly or it will separate.
- Store covered in fridge until needed.
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