AIOLI: Classic Aioli

Condiments and Sauces

From our friend,
Chef Laurie Erickson, CE, CSN, CFT

Ingredients

• 4 garlic cloves, peeled
• 6 large egg yolks, at room temperature**
• zest and juice of 1 lemon
• 2 cups Picual [Medium] 05.2020 (Chile)
• 1 cup Milanese Gremolata Olive Oil
• salt and pepper

Directions

1. In a blender container, add the garlic, egg yolks, lemon zest and juice.
2. Turn speed to low and slowly add the oil until the aioli thickens and emulsified.
3. 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.