Aïoli
(from annie hall’s recipe box)
MAKES ABOUT 3/4 CUP
WHY THIS RECIPE WORKS:
The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.
Source: Cook's Illustrated Published July 1, 2012 (CC and CI collection) (from RecipeThing user Bethany)
Ingredients
- 1 (medium) clove garlic, finely grated
- 2 large egg yolks
- 4 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- Ground white pepper
- 3/4 cup olive oil
Directions
-
In large bowl, combine garlic, egg yolks, lemon juice, salt, sugar, and pepper to taste until combined. Whisking constantly, very slowly drizzle oil into egg mixture until thick and creamy. Season with salt and pepper to taste.