by kirra » Sun Oct 11, 2009 6:17 pm
Garlic Aioli
Ingredients:
2 1/2 fresh garlic cloves, peeled and chopped
Pinch of coarse sea or kosher salt
1 egg yolk, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil
1/3 cup extra virgin olive oil
Freshly ground black pepper, to taste
Preparation:
Place garlic and salt in a food processor fitted with a metal blade, or in a blender, and pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended.
Turn on and begin adding the olive oil (first the pure, then the extra virgin) in a thin stream. If the mixture becomes too thick, thin it out with some water at room temperature and continue adding oil until you’ve used it all. Finish with pepper and salt, to taste
[b][size=150]Garlic Aioli [/size]
Ingredients:[/b]
2 1/2 fresh garlic cloves, peeled and chopped
Pinch of coarse sea or kosher salt
1 egg yolk, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil
1/3 cup extra virgin olive oil
Freshly ground black pepper, to taste
[b]Preparation:[/b]
Place garlic and salt in a food processor fitted with a metal blade, or in a blender, and pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended.
Turn on and begin adding the olive oil (first the pure, then the extra virgin) in a thin stream. If the mixture becomes too thick, thin it out with some water at room temperature and continue adding oil until you’ve used it all. Finish with pepper and salt, to taste