Total TimeUnder 30 minutes
Type of DishSauces
- 20 medium garlic cloves
- 1 large egg, at room temperature
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 3/4 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1 tablespoon boiling water
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon ground white pepper
Place the garlic in a small saucepan and cover with cold water. Bring up to a boil and let simmer for 30 seconds.
Drain in a sieve, return to the pan and again cover with cold water. Repeat the same process two more times, then let the garlic cool in the sieve for 5 minutes.
In a food processor, combine the egg, garlic, vinegar, mustard, and salt. Puree for 15 to 30 seconds, until quite smooth, scraping down the sides as necessary.
Combine the olive and canola oil and pour it into the cup inside the feed tube of the food processor, which has a tiny hole at the bottom out of which it can dribble, with the motor running (allowing you to make a foolproof mayo without the chance of it curdling). When all the oil has successfully been incorporated into the mixture, add the boiling water, lemon juice, and white pepper and process again.
If the aioli is too thick, you can “let it down” with a teaspoon or two of water or chicken broth.
Set aside for up to 1 hour at room temperature, or up to overnight covered and refrigerated. Be sure to return to room temperature before serving, or the flavors will be muted.