Garlicky Aioli
Serves 1-1/2 cups
Aioli is a staple condiment of the Provence region of southern France, a super garlicky mayonnaise that is used to complement soups, vegetables, and meats. Try it with French fries, grilled fish, or soft shell crabs, or use a dollop or two to jazz up potato or tuna fish salad. For another variation, add grated citrus zest to a less garlic-infused aioli for a bright, clean note of flavor.
Because this is an uncooked, egg-based sauce, aioli should be kept refrigerated. Any unused portion should be discarded after 3 days.
4 large garlic cloves, peeled
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 large egg yolks
1/4 cup fresh soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon white pepper
Pinch of cayenne pepper
1/4 cup cold water
1-1/4 cups extra-virgin olive oil
Combine the garlic, lemon juice, mustard, egg yolks, bread crumbs, salt, and pepper in a blender or food processor and process to a paste, about 1 minute.
Add the water and process again until smooth. With the machine running, slowly add the oil in a slow, steady stream. Transfer the aioli to a clean container, cover, and refrigerate for up to 3 days.
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