French Aïoli

August 5, 2006

French Aïoli

Great dip for raw vegetables or for sandwich spread!

1 large egg yolk at room temperature
1 teaspoon Dijon-style mustard
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil (or half of each)
4 to 6 garlic cloves, chopped

Whisk the egg yolk in a small bowl until light and smooth, then stir in the mustard, a pinch of salt, and the lemon juice. Whisk in the oil until the egg and oil thicken. Stir in garlic cloves.

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