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Hand Mixed Aïoli

Author
JWU College of Culinary Arts

Yield
1¼ cups

Recipe ID
C01104

Ingredients
US standard
Garlic cloves, minced to paste
1 each
Salt, kosher
To taste
Pepper
To taste
Egg yolks
1 each or ¾ fl. ounces pasteurized)
Lemon juice, fresh
1 teaspoon
Dijon mustard
1 tablespoon
Pomace or olive oil
2 ounces
Vegetable oil
6 ounces
Water (see chef's notes)
Preparation
  1. Gather all ingredients and equipment.
  2. In a medium bowl, steadied with a wet towel ring, add the garlic, salt, pepper, Dijon, egg yolks and lemon juice.
  3. In the smallest stream possible, drizzle in the oils while whisking as fast as you can.
  4. Taste and adjust flavor with lemon juice, salt and pepper depending upon further use.
  5. Cover and chill until ready to use.