| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
Instructions
- Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
- Olive Aioli
- Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
- Orange-Saffron Aioli
- Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
- See all 50 Game-Day Dips
Reviews
To those of you who had trouble, I have a couple of tips. A blender is definitely the way to go. It allows you to works the ingredients one at a time without stopping. Once the egg yolks are smooth, add the olive oil SLOWLY down the side of the blender. You must not add it all in one shot. The egg yolks will absorb it if you add it slowly, a little at a time. Good luck!
This recipe turned out much, much better using a blender to emulsify the ingredients. It is rather difficult to get the right consistency whisking by hand. I also added a bit more salt and lemon juice. It went very well with steamed artichokes as a dipping sauce.
I am like the first user who said, “What did I do wrong?” Mine turned out the same as theirs……just like a garlic flavored olive oil! I even tried it twice, slowing down the process when adding the oil…..but to no avail! FAILURE 2 times!! There must be either something wrong with this recipe in the directions, or perhaps there are some secret tips that need to be known. If so, please share!
I don’t know what I did wrong. It came out very thin and not like in the photo. I had to wing it and put in alot of mayo which is what it really is anyway.