Make the switch from mayonnaise. I make the homemade version, known as aioli, to add creamy, delicate flavor.
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3013 per serving
- 1 egg
- 1 egg yolk
- 1/2 cup olive oil, plus 1 tbsp.
- 1/2 cup canola oil
- garlic, orange juice, lime zest or chipotles, (optional)
In a blender, combine egg, egg yolk and 1 tbsp. olive oil and blend until thick. In a measuring cup, combine 1/2 cup olive oil and 1/2 cup canola oil. Slowly drizzle the oil mixture into the running blender until the aioli thickens. Transfer to a bowl and season with your choice of garlic, orange juice, lime zest or chipotles. Aioli will keep one week in the refrigerator.