Aioli or garlic mayonnaise recipe

Aioli or Garlic Mayonnaise recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
150 ml | extra virgin olive oil |
½ large | lemon, juice only |
4 large | cloves garlic |
3 large | eggs, yolks only |
salt and fresh ground pepper to taste | |
¼ tsp | mustard powder, optional |
Instructions
It is simpler to use a blender on slow to medium speed to mix, but it is possible to make the sauce with a whisk if you have experience with making mayonnaise, which uses very similar methods. However you would then need to crush the garlic to a pulp in advance. Not only can this be used with fish and seafood, it can also be used as a dip with julienned vegetables (raw veg cut into thin strips).
Place all ingredients with the exception of the oil(s) into the bowl and blend for a few seconds. Drizzle the oil in very slowly while the blender continues to run throughout.
At some point the sauce will thicken and become a vibrant yellow colour. Stop adding oil and turn off the blender.
Pour or spoon the sauce into a serving bowl after removing the blender blade and set aside until required.
Options: add a dash of mustard powder as a change in flavour. Thin with 2 tbsp of hot water for a thinner sauce.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Aioli or garlic mayonnaise recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.