Classically Aioli is a mayonnaise flavored with garlic. A great tasting garlic aioli can be a great dressing for sandwiches or whatever else you may want to flavor with garlic. Aioli is great with fish, meats and vegetables.
Garlic Aioli Recipe
Amount: 1 Quart (You can cut each ingredient in half to make ½ qt)
Ingredients: (All ingredients should be room temperature.)
1 tsp Salt
2-4 oz Mashed Garlic.
4 ea Egg Yolks, use pasteurized / carton egg yolks if you’re particularly worried about getting sick.
1 tbsp Vinegar
1 tsp Dry Mustard
1 pinch Cayenne Pepper
—
1 ½ pt Olive Oil
4 tbsp Vinegar
3-4 tbsp Lemon Juice
Method:
Mash together the garlic and the salt to form a paste.
Using a hand whisk or mixer, mix the egg yolks, 1st amount of vinegar, salt, garlic, dry mustard and Cayenne.
Once you have that mixed well, slowly begin to add the oil in a slow drizzle.
Add the vinegar as the mixture thickens to help thin it out a bit.
Add the lemon juice to taste and as a thinner when mixture gets too thick.
Use the aioli, or store it properly. It lasts 3-4 days in refrigeration.
** If your Aioli breaks, you can take a new yolk or two, mix it up in a bowl well and slowly add the broken Aioli into it while mixing.
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