Dressings & Condiments
A homemade aioli is one of the tastiest sauces to have in your arsenal of recipes. You’ll be tossing aside store bought mayo in no time and using this on sandwiches, as a dip or dressing. Don’t get frustrated if it doesn’t work the first time, we’ve all had it separate. Take your time and practice.
all units: U.S. Imperial
- 3/4 c sunflower oil
- 1/4 c extra virgin olive oil
- 1 egg yolk
- 1-2 garlic cloves
- 1-2 tsp lemon juice
- Zest from 1 lemon
- Flaky sea salt
- Fresh cracked pepper
- optional: 3 tbsp ice water to dilute for thinner dressing
- optional: flat leaf parsley, cilantro, dill, chives, anchovies or capers, or harissa paste
Pound the garlic and sea salt with a mortar & pestle into a paste, or you can use the back of a knife.
In a medium mixing bowl add the garlic paste, egg yolk and pinch of flaky sea salt.
Squeeze in the lemon juice, then whisk in sunflower oil at a slow trickle.
Repeat the pour and whisk until all the sunflower oil, then olive oil is incorporated. Season with salt & pepper.
For thicker aioli, reserve half of the oil and put the mixture into a food processor, slowly adding the oil and pulse until desired thickness.
You can season the aioli with fresh herbs, anchovies, and capers.