Friday, 8 May 2009


We were having a meal which included a side of oven-baked chips. D made a comment that some aioli would be awesome. I was feeling particular fearless that evening, so I decided to make some.

I don't think it thickened as much as it should have, but I don't know if that was because I didn't beat it long enough or because of some other mistake I made. It didn't matter though, because it tasted awesome and was perfect with our side of chips.

Garlic Aioli
from Dawnab on Recipezaar

1 1/2 tablespoons minced garlic
1 egg, at room temperature
1 1/2 cups fruity olive oil
1-1 1/2 tablespoon fresh lemon juice, to taste
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper

In a blender or a food processor, puree garlic with egg.

Mix oil with lemon juice in a pouring jar.

With motor running, add oil mixture slowly in a thin stream.

Add salt and pepper and whirl an additional 10 seconds.

Taste for seasoning.

Transfer to a bowl, cover, and refrigerate.

If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.

Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.

With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.

It is best to prepare this the day before, to allow flavors to mingle and mellow out.

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