Place egg yolk, garlic paste, and lemon juice in a bowl. Beat on medium speed with an electric mixer until well combined.
Recipe
Side Dish
Rosemary-Lemon Aioli
Primary Media
Description
Make homemade aioli with fresh lemon juice and rosemary, and you'll have a dipping sauce or sandwich topper that will bring notes of the aromatic herb to any dish. Did we mention it only takes 10 minutes to make?
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
1 pasteurized large egg yolk, beaten | ||
2 tsp. refrigerated garlic paste | ||
2 tsp. fresh lemon juice | ||
1 c. Gustare Vita olive oil | ||
2 tsp. water, optional; for consistency | ||
1 tsp. fresh rosemary, finely chopped | ||
Hy-Vee salt | ||
Hy-Vee ground black pepper |
Things To Grab
- Medium bowl
- Electric mixer
Directions
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. Stir in chopped fresh rosemary and season to taste with salt and pepper.