Ingredients
Scale
- 2 cloves garlic, peeled
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 1/2 cup extra virgin olive oil
- 1 teaspoon fresh lemon juice
Instructions
- Prepare a damp kitchen towel and form it into a ring on the counter to hold a medium bowl.
- Finely grate the garlic into the bowl using a microplane or box grater. Add kosher salt and egg yolk, then whisk briefly to combine.
- Whisk the egg yolk mixture, then add olive oil in a few drops at a time while whisking constantly. Increase the flow steadily as the aioli emulsifies.
- Continue whisking until all the oil is incorporated. Whisk in lemon juice, then taste and adjust salt if necessary.
Notes
Make sure to add the oil gradually to prevent the emulsion from breaking.
Store unused aioli in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 0g
- Sodium: 12mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 37mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.