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Smooth & Creamy Garlic Aioli

Time: 10 min
8 Servings


  • 2 cloves garlic, peeled
  • ¼ teaspoon kosher salt
  • 1 egg yolk
  • ½ cup extra-virgin olive oil
  • 1 teaspoon fresh lemon juice


  1. Finely grate the garlic into the bowl using a microplane or fine grader. Add the kosher salt and egg yolk. Whisk briefly and combine.
  2. Whisking constantly, add the oil a few drops at a time. (you can stabalize the bowl by wrapping a damp towel around it) As the aioli starts to emulsify, increase the oil addition to a thin, steady stream, continuing to whisk at a brisk pace.
  3. Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.

Note: Will keep for up to one week in the fridge in a tightly sealed container.  If your sauce breaks, try vigorously whisking in 1 more egg yolk. Or, whisk in a splash of ice water.

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