05/21/2013 09:17PM ● Published by Curt Guillory
Quick and effortless aioli
Traditionally making aioli involved a bowl, a whisk, and endurance to make the emulsion. The process was time consuming, but still worth the effort.
Today, using a stick, or immersion, blender the process is dead easy, and you will probably find yourself making your own mayo from now on.
The addition of fresh herbs gives the aioli more flavor, better balance, and more complexity.
Note: I use classico Olive Oil for my aioli, not extra virgin. Use whatever flavor oil you prefer.
Note: The eggs must be room temperature.
Yield: 1 cup
- 1C Olive oil
- 1ea Egg yolk (room temperature)
- 1ea Whole egg (room temperature)
- 1tbsp Fresh lemon juice
- 1tsp Fresh garlic (chopped)
- Kosher salt to taste
- 1tbsp Fresh basil (chopped)
- 1tsp Fresh oregano (chopped)
- 1tsp Fresh thyme or marjoram
Place the whole egg and egg yolk in a suitable bowl and blend with a stick blender until pale yellow and thickened, about 30 seconds.
Add the salt, lemon juice, garlic, and start to drizzle in the oil moving the blender up and down as the emulsion forms, about 2-3 minutes.
Once all of the oil is incorporated, remove the blender and stir in the herbs.
Chill until ready for use.