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Author Notes: What doesn't taste better with aioli? This recipe is super easy, fast, and delicious. —katycakes
Makes about 1 cup
egg, at room temperature
splash lemon juice or red wine vinegar
1 or 2
teaspoons dijon mustard
cup canola oil
tablespoons olive oil
a few garlic cloves, smashed to a paste with a little salt
- 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.
- 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).
- 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.