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Garlic Aïoli
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Makes 1 cup| Hands-On Time: 15m| Total Time: 15m Ingredients | |
1 small clove | garlic, pressed |
1 teaspoon | Dijon mustard |
1 teaspoon | white wine vinegar |
1 large | egg yolk |
1/2 cup | canola oil |
1/2 cup | olive oil |
1 1/2 teaspoons | fresh lemon juice |
kosher salt | |
black pepper | |
Directions Whisk together the garlic, mustard, vinegar, and yolk in a medium bowl. Stir together the oils and, while whisking constantly, slowly add to the bowl in a slow, steady stream until fully combined and thickened (the whisk should leave a trail). Whisk in the lemon juice, 1 to 2 tablespoons water, 1 teaspoon salt, and ¼ teaspoon pepper. Refrigerate in an airtight container for up to 5 days. Note: Because the egg in this recipe is not cooked, there is a risk of food-borne illness. Nutritional Information Per ServingServing Size: 2 tablespoons Calories 251 | |
28g | Fat |
Sat Fat 3g Cholesterol 26mg Sodium 256mg Protein 0g Carbohydrate 0g | |
0g | Sugar |
Fiber 0g
Iron 0mg
Calcium 4mg
Quick Tip
Don’t sweat it if your aïoli separates. All your hard work won’t go to waste. To bring it back together, place an egg yolk in a medium bowl and slowly beat the aïoli into the yolk, about 2 tablespoons at a time, until smooth and creamy.
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