Aioli is a type of mayonnaise mad with garlic, egg, lemon juice and olive oil. Provence, France is the birthplace of Aioli, an assertive & garlicky mayonnaise. Aioli is French for “garlic,” ai, and “oil,” oli. It is easy to make and store s up to one week in the fridge. It lends itself to many variations.
2 Garlic Cloves
2 Large Egg Yolks
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
½ Cup Olive Oil
¼ Teaspoon Salt
¼ Teaspoon White Pepper
Chop the garlic to a paste like consistency. Place the garlic in a medium size mixing bowl. Add the egg yolks, lemon juice and the mustard. In a slow and steady stream, whisk in the olive oil to form an emulsion while whisking constantly. The consistency should be like mayonnaise. If the Aioli becomes too thick, just add a few drops of warm water. Season with the salt & pepper. Cover and refrigerate until you are ready to use. Makes 1 cup.
Basil Pesto Aioli: Add ½ cup basil pesto to the bas aioli recipe.
Red Pepper Aioli: Add ½ cup of prepared pureed roasted red peppers to the basic aioli recipe.
Double Lemon Aioli: Increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon grated lemon rind to the basic aioli recipe.
Cranberry Aioli: Combine ½ cup of frozen cranberries with ½ cup orange juice and ¼ cup of light brown sugar in a small saucepan. Simmer over low heat until the juice is reduced by half. In a food processor or blender, blend the cranberry mixture until smooth, then add to the basic aioli recipe.