Recipes

A food processor really helps this process, but you can also make this recipe by hand with a lot of whisking! In the bowl of the food processor combine the egg yolks, garlic, Dijon, lemon juice and 2 Tbsp water. Pulse to fully combine. With the food processor running, begin adding the vegetable oil a few drops at a time. It is VERY important to add the oil very very slowly or you will break your emulsion. Continue to add the oil slowly in a very very thin but steady stream. When the oil is half gone, add the remaining 2 Tbsp of water. Then immediately continue adding your oil. Do not stop the food processor at any point, just keep adding your oil in a very small stream until it is all incorporated. When it is finished, stop the food processor, taste and season with salt and pepper to taste. If you like your aioli thinner add more water, a few drops at a time, until you reach the desired thickness. Aioli will keep in your fridge for up to 4 days. If you use pasteurized egg yolks it can keep up to 7.