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Test Kitchen’s Favorite Aioli
Credit:
Johnny Miller
Recipe Summary
total: 5 mins
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
1 very small clove garlic, peeled and smashed
Kosher salt and freshly ground pepper
1 large egg yolk
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Gallery
Test Kitchen’s Favorite Aioli
Credit:
Johnny Miller
Recipe Summary
total: 5 mins
Yield: Makes 3/4 cup
Gallery
Test Kitchen’s Favorite Aioli
Credit:
Johnny Miller
Test Kitchen’s Favorite Aioli
Credit:
Johnny Miller
Test Kitchen’s Favorite Aioli
Recipe Summary
total: 5 mins
Yield: Makes 3/4 cup
Recipe Summary
total: 5 mins
Yield: Makes 3/4 cup
total: 5 mins
total:
5 mins
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 1 very small clove garlic, peeled and smashed
- Kosher salt and freshly ground pepper
- 1 large egg yolk
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Directions
Smash garlic and 1/2 teaspoon salt with the side of a chef’s knife to form a paste. In a bowl, whisk together garlic paste, egg yolk, and Dijon to combine. Very slowly whisk in oil in a steady stream until thickened. Stir in lemon juice and season with salt and pepper. Aioli can be refrigerated in an airtight container up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
