AIOLI: Classic Aioli
Condiments and Sauces
From our friend,
Chef Laurie Erickson, CE, CSN, CFT
Ingredients
Directions
- In a blender container, add the garlic, egg yolks, lemon zest and juice.
- Turn speed to low and slowly add the oil until the aioli thickens and emulsified.
- Season with salt and pepper.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.