Similar to mayonnaise but with more zip from lemon and garlic, our homemade aioli is silky, rich and delicious.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: condiment
Cuisine: American, French, Spanish
Keyword: moyonnaise
Author: Emily Clifton - Nerds with Knives
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Ingredients
2large egg yolks*
1/2cupgrapeseed or canola oil
1/2cupextra-virgin olive oil
2small garlic clovesfinely grated
1/2teaspooncoarse kosher saltplus more, to taste
Pinchof cayenne pepper
2tablespoonslemon juice
Freshly ground black pepperto taste
Instructions
Drape a kitchen towel over a small saucepan and set a small metal bowl over it (this will hold the bowl in place so you can whisk and pour at the same time). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well.
Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne, paprika and lemon juice, season with pepper, and more salt, to taste.
Notes
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems. If you’re concerned, use pasteurized egg yolks instead.