Garlic Aioli

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I'm a spreads and dipping snob. That said, I don't buy it. I love making my own.

Aioli is essentially an emulsion, a process in which oil and water are combined to form a emulsion.

A word before

It is easier to make aioli when the ingredients are cold, even very cold. We usually don't use olive oil in aioli. Its flavors are too dominant and will overpower other ingredients. Since aioli contains raw eggs, it is important to keep it refrigerated. If you have beaten the aioli too quickly and its mass remains liquidy and thin, you probably broken the aioli.

Garlic Aioli

Ingredients

• 2 egg yolks

• 2 cloves of garlic

• 1 teaspoon mustard

• 2 tablespoons wine vinegar

• Lemon zest from a whole lemon

• 1/2 teaspoon salt

• Black pepper

• 1 cup neutral oil

How to prepare

1. Using a hand whisk, beat the yolks until they puff up and lighten in color. If you are making a larger quantity, use a food processor and pulse. While whisking, add garlic, mustard, vinegar, lemon zest, salt, and pepper until you get a uniform texture. Drizzle in the oil at a steady, slow pace while whisking until you get a uniform, shiny mass.