Aioli oil

MAKES 1 CUP  

Ingredients

  • 2 large egg yolks
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 4 teaspoons lemon juice, plus more as needed 
  • 1/4 cup extra-virgin olive oil 
  • 3/4 cup vegetable oil 
  • Additional flavorings (see suggested options below), to taste 
  • Sea salt, to taste

Directions

  1. In the bowl of a food processor, add the egg yolks, garlic, mustard, and lemon juice, and blend to combine.  
  2. Place the top on the bowl and turn on the machine and slowly drizzle in the oils.  
  3. Once the oil is added, stop the machine and check for consistency, adding any desired flavorings, and salt to taste. Set aside until ready to serve.  
  4. The aioli can also be stored, covered, and refrigerated for up to three days. 

Market Basket Options 

  • Chopped fresh herbs: parsley, chives, tarragon, cilantro
  • Citrus zest: lime, Meyer lemon, blood orange
  • Flavorings: Sriracha, smoked paprika, horseradish, gochujang, truffle oil 

2 Comments

  1. countrycritters1@gmail.com

    We are always being warned about salmonella from raw eggs.
    Is there a risk of salmonella from aioli or homemade mayonnaise?

    • laura.monroe@culinary.edu

      Hi there! As much as we would love to bury our heads in the sand over it for the perfect BLT, Salmonella is certainly a concern and eating raw eggs in homemade mayonnaise or aioli carries the risk of consuming the bacteria, which can make you ill. The acid used to prepare mayonnaise may be high enough in concentration to kill any harmful bacteria, but our ability (or lack thereof) to accurately measure those levels in our kitchens are not reliable enough to count on. If you are concerned about Salmonella, you can purchase pasteurized eggs or egg products to use in place of fresh raw eggs.

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