The flavors of this classic aioli go with just about anything: meat, fish or vegetables.
A small dollop dresses up the most ordinary dishes.
Makes about 11/2 cups
- 2 cloves fresh garlic, smashed to a paste with a mortar and pestle or finely minced
- 2 yolks from pasteurized eggs, at room temperature
- 1 teaspoon Dijon mustard
- 1 cup extra-virgin olive oil, room temperature
- 2 teaspoons fresh lemon juice
Procedure: Place garlic in a large bowl. Add yolks and mustard and begin to whip, using a wire whisk. As mixture begins to thicken, begin to add oil, a few drops at a time, continuously whisking. Once half the oil has been added, aioli should be thick and creamy. Add remainder of oil in a thin, steady stream. Finish with lemon juice, and season with salt and pepper.
Presentation: Serve immediately, or refrigerate for later use, no longer than 5 days.
Approximate nutritional analysis per 1-tablespoon serving: calories, 130; fat, 14 grams; calories from fat, 99 percent; carbohydrates, trace; protein, trace; fiber, trace; cholesterol, 20 milligrams; sodium, 10 milligrams.