Aioli (Garlic Mayonnaise)

Traditionally served with poached fish, aioli (pronounced eye-oh-lee) can also be used as a dip for fresh vegetables or seafood, or as a salad dressing. This homemade recipe is delicious and cheap to make.


[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 egg yolks
  • 2 tablespoons water
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced

[/ingredients-left]
[ingredients-right]

  • 1/2 cup fresh white bread crumbs
  • 1 -1/2 cups extra-virgin olive oil
  • Pinch of ground cayenne pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In the bowl of a food processor or blender, combine the egg yolks, water, vinegar, garlic, and bread crumbs, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 160°F. Stir in the cayenne pepper. Store in the refrigerator for up to 5 days. Makes 3 cups.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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