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Epicurious
Gourmet

Quick Aïoli with Egg

2.5

(2)

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Quick Aïoli with EggJohn Kernick
Cooks' notes:

•The eggs will not be cooked in this recipe, which may be of concern if there is a problem with salmonella in your area.

•Aïoli with egg may be made 2 days ahead and chilled, covered.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes about 2 cups (serving 12)

Ingredients

1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea salt or kosher salt
2 cups extra-virgin olive oil, at room temperature
2 whole large eggs or 4 large egg yolks, at room temperature

Preparation

  1. Step 1

    Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender at high speed until smooth and creamy.

    Step 2

    Add 1 egg or 2 yolks and, with motor running, very slowly add 3/4 cup plus 2 tablespoons oil in a thin, steady stream until aïoli is thick. This will take about 2 minutes.

    Step 3

    Transfer to a bowl. Make second batch with remaining ingredients.

TagsCondimentGarlicRoot VegetableVegetableBlenderGourmet
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