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Aioli is a great dip for home fries (Papa Frites), wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh... 'cause that's what it
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Aioli

Aioli is a great dip, wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh... 'cause that's what it is. :) Try it on these mussels! Easy and so good! | www.lakesidetablel.com
Course Condiment
Cuisine French
Prep Time 10 minutes
Cook Time 5 hours 7 minutes
Servings 1 cup
Author Madalaine

Ingredients

  • 2 egg yolks
  • 1 1/2 teaspoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dijon mustard
  • 3/4 cup extra light olive oil

Equipment

  • measure cups and spoons
  • bowl & whisk or mini food processor

Instructions

  1. Place the first 5 ingredients into your bowl, blender, or mini cuisine art. If using a bowl and whisk, vigorously whisk the ingredients together for approximately 45 seconds. The mixture should be well blended and bright yellow.
  2. Slowly add the oil in drop by drop while constantly whisking. Do this for a 1/4 cup. This takes about 4 minutes if doing it by hand. In a blender or cuisine art, about 1 minute, but you won’t get near the forearm and biceps workout.
  3. Gradually add in the rest of the oil in a slow stream. Again, if doing this with a bowl and whisk, it will take close to 8 minutes until it is thick and creamy. If using either of the other two devises, 3 or 4 minutes. It will be lighter in color. Cover and chill. You can make this up to 2 days ahead. Keep it chilled.

Recipe Notes

Raw eggs are not recommended for infants, elderly, pregnant women, or people with weakened immune systems. To avoid risk of salmonella use pasteurized egg yolk instead.

Variations:

Herb mayonnaise – chop up fresh herbs and stir them in last. Try thyme, rosemary, and oregano either individually or all together. Basil is very good especially on a ripe tomato sandwich.

Roasted garlic aioli – mash roasted garlic and blend it into the mayonnaise.

Garlic aioli – finely mince 1 or 2 cloves of garlic and give it a good final blitz in the blender or food processor. Or for a more authentic provincial French take on it, mash the garlic with a mortar and pestle, add that to your egg yolks and lemon then whisk in your olive oil.

Nutrition Facts
Aioli
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.