Make Your Own Aioli (the Easy Way!)

My first encounter with aioli was watching one of Anthony Bourdain's travel/cooking shows. In this particular he watching a woman make aioli by hand and this woman made it seem like a sacred process.

Aioli is basically a garlic infused mayonnaise that can be made by hand or in the blender. Currently aioli has become really trendy in restaurants and it seems to be topping burgers, fish and pork chops to name a few.

The base ingredients for aioli are egg yolks, garlic and olive oil. Feel free to infuse it with other spices and sauces. I've even seen a Chili-lime aioli before. In this recipe I'm adding lemon juice and Dijon mustard (which works really well on fish)

Ingredients:

Garlic--- 2 Cloves
Olive Oil--- 1/2 CUP
Egg Yolk--- 2
Salt--- Pinch
Lemon Juice--- 2 TSP
Dijon Mustard---  1 TBSP

STEP BY STEP:

• 1. Mince garlic finely and add a pinch of slat which helps break down the garlic

• 2. Add garlic, egg yolks, lemon juice, and mustard to blender

(Egg Yolk)

• 3. Blend until evenly mixed ( I used the "Stir" setting on my Hamilton Beach blender) 

• 4. Slowly add drops of oil into the mix. It's important to not add too much at first as to not mess up the consistency.

• 5. Steadily pour the rest of the oil in and blend until smooth and creamy (Just a tip: this aioli won't be a thick as regular mayo but it shouldn't be runny like olive oil)
• If aioli seems too runny, add extra mustard as a thickening agent  

• 6. Rub on meat, poultry, fish and even salads!!