• Yield: Makes 3/4 cup

  • Time: 5 minutes total


Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.

Ingredients

  • 2 large egg yolks

  • 4 teaspoons lemon juice

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup vegetable oil

  • 1/4 cup extra-virgin olive oil

Directions

Process yolks, lemon juice, garlic, salt, and pepper in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and, whisking constantly, slowly drizzle in olive oil. (Aïoli can be refrigerated for up to 4 days.)

 

Reprinted from One-Pan Wonders by Cook's Country. Copyright 2017 America's Test Kitchen. All rights reserved. Used with permission.


Reprinted from One-Pan Wonders by Cook's Country. Copyright 2017 America's Test Kitchen. All rights reserved. Used with permission.