1 heaping tablespoon chopped garlic
4 egg yolks or 4 ounces pasteurized liquid egg yolk
1 tablespoon lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
1 cup salad oil
Salt to taste
Combine all ingredients except the oils in a food processor. While machine is running, add the oils very, very slowly to emulsify. It is imperative to add the oils in a slow, steady stream to achieve emulsification. Serve immediately or store in refrigerator for up to one week.
- When adding other ingredients to a basic aioli, start with small quantities and adjust as desired (see Roasted Red Pepper Aioli and Lemon Aioli recipes).
- To make an aioli into a salad dressing, slowly whisk in warm water, one tablespoon at a time, until desired consistency is achieved.