Garlic Aioli

Serves	Total Time
8	5 minutes

Ingredients

2 large eggs
1 large clove garlic
1 lemon
0.25 tsp salt
0.5 cup grapeseed oil
0.25 cup olive oil

Cookware

1 bowl
1 microplane or very fine grater
1 food processor or blender
1 measuring cup

Instructions

Step 1

Place the eggs in a bowl and cover with warm water to bring to room temperature.

Step 2

Paste the garlic using a microplane or very fine grater. You can also use a garlic press, or finely mince the garlic then smash it with the side of your knife until it turns to a paste.

Step 3

Juice 1/2 of the lemon. Measure 1 teaspoon of fresh juice and set aside.

Step 4

Separate the yolk from one egg and discard the white.

Step 5

Add the egg yolk, the white and yolk of another egg, 1 teaspoon lemon juice, the garlic paste, and salt to a food processor or blender.

Step 6

Pulse the food processor until the ingredients are evenly blended and frothy.

Step 7

Add the grapeseed oil and olive oil to a measuring cup. Turn the food processor on and add the oil very slowly (drop by drop, not a stream).

Step 8

Once the mixture starts to thicken and you can see it emulsifying (it's a consistent mixture and you can't see the oil), then start pouring faster, in a thin stream.

Step 9

Once all the oil is added, stop the food processor. Check the mixture — the consistency should be similar to mayonnaise. Taste and add more salt or lemon juice, if desired.

Step 10

Let the aioli sit for at least 1 hour before serving to allow the flavors to meld.