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Aioli

Contributors

Cookbook

The Blender Bible

Published by Robert Rose

This image courtesy of Joseph DeLeo

Use aioli for fish, boiled meats, boiled potatoes or beets, or as a dip for vegetable crudités. For an even more garlicky aioli, add up to 4 more garlic cloves, but beware of the bite!

NotesThis recipe contains raw eggs. If the food safety of raw eggs is a concern for you, replace the whole egg and the egg yolk with 1/3 cup (75 mL) pasteurized liquid whole egg.

All ingredients should be at room temperature.

Substitute 1 anchovy fillet, rinsed and drained, for the salt.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Equipmentblender

Taste and Texturecreamy, garlicky, rich

Type of DishCondiments, dip/spread

Ingredients

  • 1 slice white bread, crusts removed and cubed
  • Water, for soaking
  • 4 cloves garlic, smashed
  • 1 whole egg (see Notes)
  • 1 egg yolk
  • ¼ tsp (1 mL) salt 
  • Pinch freshly ground black pepper 
  • 1 cup (250 mL) extra-virgin olive oil 
  • 2 tsp (10 mL) freshly squeezed lemon juice 
  • 1 tbsp (15 mL) cold water (approx.)

Instructions

  1. In a shallow bowl, sprinkle bread with water until soaked, then squeeze dry.

  2. In blender, on low speed, blend bread, garlic, egg, egg yolk, salt and pepper, scraping down sides as necessary, until smooth.

  3. With motor running on high speed, through hole in top, pour in oil in a very thin stream until incorporated and sauce is thick.

  4. On low speed, add lemon juice. Thin with cold water as necessary for desired consistency.

  5. Make ahead: Cover and refrigerate for up to 1 week.

  6.  

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