Jessica's Aioli
A mix of recipes, and guidance from cook friends. You do the EVOO /OO by hand because it keeps the fresh taste that is damaged by an electric mixer. The recipe had 1/2 cup of EVOO, but ours was very strong tasting, so I do a mix of EVOO and OO to create 1/2 cup of flavorful, but not too strong oil.
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1 clove garlic minced
- 1 egg
- 1 teaspoon lemon juice
- 1/4 cup extra virgin olive oil (more if it's not overly strong evoo)
- 1/4 cup olive oil enough so evoo and oo are 1/2 cup
- Carbohydrate 0.156028819459068 g
- Cholesterol 0 mg
- Fat 10.0895833452647 g
- Fiber 0.0095972218381603 g
- Protein 0.027304861111755 g
- Saturated Fat 0.954323459421541 g
- Serving Size 1 1 Serving (11g)
- Sodium 0.138451388955603 mg
- Sugar 0.146431597620907 g
- Trans Fat 0.172224291860343 g
- Calories 90 calories
Mince Garlic. Juice lemon. Add egg, lemon juice, garlic and 2 Tbsp vegetable oil in small immersion mixer container. Begin mixing, ensuring good contact with eggs and a good emulsion is established. Once this is the case, trickle in the rest of the veggie oil slowly while the mixer runs. Transfer mayo to a bowl and get out a whisk. Slowly trickle in the EVOO / OO while whisking. Let sit in fridge to mellow and rest a bit.
