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Quick Aioli

Updated February 23, 2016
4.00

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This rich, creamy, garlicky sauce is delicious with fish.

Preparation Time10 min

Preparation Time - Text10 mins

CostInexpensive

Moderate

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch, snack

Taste and Texturecreamy, garlicky, rich, savory, tangy

Type of Dishsauces

Ingredients

  • 2 tbsp white wine vinegar
  • 1 large egg
  • 2 large egg yolks
  • 1 tbsp Dijon mustard
  • ¼ cup olive oil
  • 3 garlic cloves, crushed
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Instructions

Place the vinegar, egg, egg yolks, and mustard in a food processor. Blend until combined. With the motor running, pour in the oil in a steady stream.

When the sauce is thick and creamy, add the crushed garlic and lemon juice, and process until well combined and smooth. Season to taste with salt and pepper.

Variation:

Classic Aioli: To make this sauce by the traditional method, place the vinegar, egg, egg yolks (all at room temperature), and mustard in a bowl set on a folded kitchen towel. Using a balloon whisk, beat until thick. Add the oil, drop by drop, whisking constantly. Whisk in the remaining oil, 1 tbsp at a time. Whisk in the garlic and lemon juice, and season with salt and pepper.

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