Return to Content

Aioli

by in Jun 2004
Aioli
10 votes, 3.20 avg. rating (65% score)
Print Friendly

Total Time: 10

Yield: about 3/4 cup

This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can't go bad in the heat.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 4 large cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil, divided
  • Juice of 1/4 lemon

Instructions:

If you have a mortar and pestle, crush the garlic and salt until you have a fine paste. Otherwise, use a small food processor to blend these two ingredients. Transfer garlic to a nonreactive bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly to form an emulsion. Whisk in lemon juice, then slowly drizzle in remaining oil, whisking constantly.
Updated Friday, June 11th, 2004
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

One Response to Aioli

  1. Anonymous September 28, 2006 at 7:25 pm #

    This was one of my beloved George Roe II favorite dishes I made for him, I added extra extra-virgin olive oil and mixed it with angel hair pasta YUMMO.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111