Place egg yolk, garlic paste, and lemon juice in a bowl. Beat on medium speed with an electric mixer until well combined.
Aioli is a creamy garlic mayonnaise, but it can be customized with other ingredients to enhance its flavor. The opportunities are endless! Follow this recipe as a base to make Rosemary-Lemon Aioli, Sundried Tomato Aioli, or Basil Aioli.
Servings and Ingredients
|1 pasteurized large egg yolk, beaten|
|2 tsp. refrigerated garlic paste|
|1 tsp. fresh lemon juice|
|1 c. Gustare Vita olive oil|
|2 tsp. water, optional; for consistency|
|Hy-Vee ground black pepper|
Things To Grab
- Medium bowl
- Electric mixer
With motor running on medium-high speed, add 4 teaspoons olive oil, 1 teaspoon at a time. Continue beating on medium-high speed while slowly adding remaining oil in a very thin, steady stream. Aioli should be smooth, yet thick enough to hold a cut edge.
If desired, stir in a small amount of water for a thinner consistency. Season to taste with salt and pepper.