Aioli's pungent flavor nicely complements seafood dishes and beef fondues. Refrigerated in a sealed container, it will last for a few days.
INGREDIENTS | YIELDS ¾ cup
- 4 large garlic cloves
- ¾ cup extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- Salt and freshly ground black pepper to taste
- 2 egg yolks
- Cayenne pepper to taste
Smash the garlic cloves, peel, and mash thoroughly with a mortar and pestle. Stir in the lemon juice. Stir in the egg yolks.
Add the olive oil, a few drops at a time, whisking constantly. After adding 2 to 3 teaspoons, the sauce should begin to take on the consistency of mayonnaise. Then you can begin adding the rest of the olive oil in a slow, steady stream, still whisking constantly.
Add the salt, pepper, and cayenne. Taste and adjust the seasonings if desired.
Cover and refrigerate until ready to serve.