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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grand Aioli

6.0

1 large egg yolk

1 clove garlic, grated

½ teaspoon Dijon mustard

¼ teaspoon sea salt, plus more to taste

Freshly cracked black pepper, to taste

3 tablespoons finely minced fresh herbs, such as cilantro, basil, flat leaf parsley, or chives

2 teaspoon fresh lemon juice (from 1 lemon)

½ teaspoon anchovy paste (optional)

1 cup extra light olive oil such or grapeseed oil

Pickled veggies

Roasted veggies

Deviled Eggs

Hard Boiled Eggs

Avocado slices

To a 16-ounce, wide-mouth glass jar, add the egg yolk, garlic, mustard, salt, pepper, herbs, lemon juice, and anchovy paste if using
Do not stir
Slowly pour the oil on top.With the immersion blender in the OFF mode, place at the bottom of the jar, holding it straight up and down
Turn the immersion blender on low, keeping the blade at the bottom of the jar until the aioli starts to come together, about 30 seconds
Once it gets thick, slowly raise the immersion blender up to the top of the oil line
Move the blade up and down a few more times until the remaining oil has been incorporated
Serve with pickled veggies, roasted veggies, deviled or hard boiled eggs and avocado slices alongside.Store leftovers, refrigerated in an airtight container for up to 4 days.

Course🧅Condiment

Diets🥕Vegetarian🌾Gluten-free...

Category🥫Sauce

CuisineMediterranean

Occasions🥟Appetizer📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 101 weeks ago

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