Basic Aioli Recipe
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Basic Dijon Aïoli Recipe
Homemade aioli, gently redolent of garlic, is even more different from store-bought mayonnaise than you might imagine. It's a wonderful treat to have the real stuff. Adaped from Epicurious.com
Ingredients:

 8 garlic cloves

 1 teaspoon sea salt

2 tablespoons Edmond Fallot Dijon mustard

 2 large egg yolks

 1 to 1-1/4 cups light, fruity olive oil

 1 tablespoon warm water

4-1/2 teaspoons freshly squeezed lemon juice
Directions:

1. Make a paste of the garlic and salt in a mortar and pestle, by working the pestle around slowly, always in the same direction, in the mortar. If you don't have a mortar and pestle, either finely mince the garlic with the salt, transfer it to a medium-sized bowl and press on it with a wooden spoon until it makes a rough paste, or mince the garlic and salt together in a food processor.
2. Transfer the garlic-salt mixture to a medium-sized bowl. Whisk in the mustard, then the egg yolks until blended. Next, add ¼ cup of the olive oil in a very slow, fine stream, whisking constantly, until the mixture becomes thick. Adding the oil too quickly will prevent the mixture from emulsifying.
3. Add the lemon juice and the water to the olive oil and garlic mixture, then add the remaining oil very, very slowly, whisking constantly. The aïoli will gradually thicken to the consistency of a light mayonnaise. If it becomes very thick, like a commercial mayonnaise, add additional warm water, a teaspoon at a time, until it is the desired consistency. For the most part, you shouldn't need to add any additional water.
4. Taste for seasoning, and adjust with salt if necessary. Aïoli will keep for several days in the refrigerator, in an airtight container, but it is best served within 24 hours of being made.
About 6 servings
Homemade aioli, gently redolent of garlic, is even more different from store-bought mayonnaise than you might imagine. It's a wonderful treat to have the real stuff. Adaped from Epicurious.com
Ingredients:

 8 garlic cloves

 1 teaspoon sea salt

2 tablespoons Edmond Fallot Dijon mustard

 2 large egg yolks

 1 to 1-1/4 cups light, fruity olive oil

 1 tablespoon warm water

4-1/2 teaspoons freshly squeezed lemon juice
Directions:

1. Make a paste of the garlic and salt in a mortar and pestle, by working the pestle around slowly, always in the same direction, in the mortar. If you don't have a mortar and pestle, either finely mince the garlic with the salt, transfer it to a medium-sized bowl and press on it with a wooden spoon until it makes a rough paste, or mince the garlic and salt together in a food processor.
2. Transfer the garlic-salt mixture to a medium-sized bowl. Whisk in the mustard, then the egg yolks until blended. Next, add ¼ cup of the olive oil in a very slow, fine stream, whisking constantly, until the mixture becomes thick. Adding the oil too quickly will prevent the mixture from emulsifying.
3. Add the lemon juice and the water to the olive oil and garlic mixture, then add the remaining oil very, very slowly, whisking constantly. The aïoli will gradually thicken to the consistency of a light mayonnaise. If it becomes very thick, like a commercial mayonnaise, add additional warm water, a teaspoon at a time, until it is the desired consistency. For the most part, you shouldn't need to add any additional water.
4. Taste for seasoning, and adjust with salt if necessary. Aïoli will keep for several days in the refrigerator, in an airtight container, but it is best served within 24 hours of being made.
About 6 servings
