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Makes ½ Cup
Alternative Ingredients are listed in Red
|½||cup||Extra Virgin Olive Oil (top shelf)|
|Blace pepper **|
|White Pepper ***|
Skin garlic cloves and remove "root" stub. Chop garlic as fine as you can or use a garlic press. Add a pinch of salt and paste it with your knife into a smooth purée.
Transfer to a small bowl. Add egg yoke, lemon juice and about a Tbls of the oil (this is where you break out the good stuff) and whisk vigorously until a few bubbles begin to show around the edge. Then drizzle the rest of the oil in while continuing to whisk vigorously until smooth and creamy.
Do NOT use a food processor or blender. It will introduce too much air into the Aioli.
Transfer to a ramekin and refrigerate for at least an hour.
* A high quality Mayonnaise can be used in place of the olive oil, however, olive oil is the original / preferred choice.
** Fresh ground black pepper, red pepper corns or even cayenne pepper is often included for little bit of heat.
*** If you prefer the pepper flavor but don't like the look of black flakes in your sauce, try white pepper.
...and Aioli makes the best Garlic Bread!!