Lemon Garlic Aioli
Italy
Makes Makes about 2 cups ∙ Difficulty Easy ∙ Source http://thefamilychef.blogspot.com/2009/05/artichokes-with-lemon-garlic-aioli.html
Italy
Makes Makes about 2 cups ∙ Difficulty Easy ∙ Source http://thefamilychef.blogspot.com/2009/05/artichokes-with-lemon-garlic-aioli.html
1. Have a food processor or blender ready. Break eggs over a bowl, crack and pour out about half of the egg white. Put the remaining white and all of the yolk into the processor or blender. Repeat with other egg. Reserve leftover white for another use.
2. Process 30-45 seconds. With machine running, add lemon juice, mustard, salt and pepper.
3. Still with machine running, and by very small driplets at first, start adding 1/2 cup of oil, then add more until the desired consistency is reached.
4. Taste and add more lemon juice, mustard, and/or salt as needed.
5. If you don't want to make all of this garlic flavored, spoon out desired amount and add garlic to taste, starting with 1/2 minced garlic clove. The amount of garlic depends upon your taste and how much aioli you have reserved.
6. Make sure to refrigerate any leftover. This will keep about a week. Aioli can be used for other salads or dips.