Kate's Aioli

By • January 16, 2011 0 Comments

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Kate's Aioli

Author Notes: What doesn't taste better with aioli? This recipe is super easy, fast, and delicious.katycakes


Makes about 1 cup

  • 1 egg, at room temperature
  • 1 splash lemon juice or red wine vinegar
  • 1 or 2 teaspoons dijon mustard
  • salt
  • 3/4 cup canola oil
  • about 3 tablespoons olive oil
  • a few garlic cloves, smashed to a paste with a little salt
  1. Crack the egg into a food processor or blender. Add the lemon juice or vinegar, the mustard, and a pinch of salt. Process for a few seconds to combine.
  2. With the motor running, drizzle the canola oil into the egg mixture in a thin stream. Add a few glugs of good olive oil (with motor still running).
  3. Scrape the mixture into a pretty bowl. Stir in the mashed garlic. If aioli seems too thick, add a little lemon juice or warm water. Taste for salt. Serve with everything.

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