Quick Aïoli with EggJohn Kernick
Cooks' notes:
•The eggs will not be cooked in this recipe, which may be of concern if there is a problem with salmonella in your area.
•Aïoli with egg may be made 2 days ahead and chilled, covered.
Recipe information
Total Time
20 min
Yield
Makes about 2 cups (serving 12)
Ingredients
1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea salt or kosher salt
2 cups extra-virgin olive oil, at room temperature
2 whole large eggs or 4 large egg yolks, at room temperature
Preparation
Step 1
Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender at high speed until smooth and creamy.
Step 2
Add 1 egg or 2 yolks and, with motor running, very slowly add 3/4 cup plus 2 tablespoons oil in a thin, steady stream until aïoli is thick. This will take about 2 minutes.
Step 3
Transfer to a bowl. Make second batch with remaining ingredients.
