Aioli, the sister condiment to mayonnaise, is one of our favorite dishes to make in the food processor. Although Escoffier would probably still urge us to make it by hand, cutting out all the whisking helps save you time and incredibly sore forearms. Traditionally, aioli was made by grinding the garlic in a mortar and pestle and then whisking everything together. However, we just like to throw in ingredients and then slowly add in the oil. The food processor does all the hard work for us. Serve it as a dip for veggies, french fries or shellfish.
Learn how to make an easy aioli with our Austin culinary arts school chef in this video tutorial. This homemade aioli is the perfect entry to the world of gourmet French cooking!
Garlic Aioli Recipe
1 clove Garlic
2 ea Egg Yolks
1 tsp Mustard
1 tsp Water
2-3 oz Olive Oil
3-4 oz Vegetable Oil
As Needed Sea Salt
As Needed White Pepper
Blend garlic, egg yolks, mustard and water in high speed blender
Drizzle in olive oil and vegetable oil until thick
Season with salt and pepper
*Garnish with pickled garlic and chopped parsley