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Food Processor Aïoli

Author
JWU College of Culinary Arts

Yield
1½ cups

Recipe ID
C01103

Ingredients
US standard
Egg yolk,
2 each or 1½ fl. ounce pasteurized
Garlic paste
1 teaspoon
Dijon mustard
1 tablespoon
Lemon juice
2 fl. ounces
Water
1 fl. ounce
Salt, kosher
1 teaspoon
Olive oil (see chef's note)
2 fl. ounces
Vegetable oil (see chef's note)
6 fl. ounces
Preparation
  1. Gather all ingredients and equipment.
  2. In the bowl of a food processor, combine the egg yolk, garlic, mustard and half of the lemon juice.
  3. Turn on the machine and slowly drizzle the oil(s) into the mixture. After adding half of the oil, add the remaining lemon juice, the salt and some of the water. Keep drizzling in the oil slowly until the mixture thickens.
  4. Taste to adjust seasoning.