Aioli

Using extra virgin olive oil will impart a bitter taste, so be sure and use pure olive or canola.
Ingredients:
4 large garlic cloves - peeled and minced (Learn How)
1/2 teaspoon(s) salt (sea salt)
2 large egg yolks - at room temperature
2 teaspoon(s) lemon juice
2 teaspoon(s) Dijon mustard
1/2 cup(s) olive oil

Steps:

-Mince the garlic and mash it to a paste with the salt, using the back of a knife. Place into a small bowl.

-Add the egg yolk, lemon juice and Dijon; whisk to combine.

-Quickly whisk the eggs while pouring the oil in a slow and steady stream.

-Keep whisking until the aioli is emulsified.

-Alternate method (pasteurizing the eggs):

-Combine the yolks with 2 tablespoons of cold water in a metal bowl. Place the bowl over a hot water bath and whisk.

-Whisk the yolks until they are frothy and stiffen up a bit. Remove from the heat and whisk in the ingredients in the same order.

Pairs With:

This is a basic mayonnaise recipe. Experiment with additions, such as curry, chipotles or herbs.

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