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Ingredients
1 pasteurized egg yolk
1/2 teaspoon (3 g) prepared Dijon mustard
2 cloves (6 g) garlic, microplaned or very finely minced
3/4 teaspoon (4.5 g) salt
1/2 teaspoon (1.3 g) freshly-ground black pepper
1/8 teaspoon (0.2 g) cayenne pepper
2 tablespoons (30 ml) fresh lemon juice
3/4 cup (180 ml) light olive oil
Directions
- Place the egg yolk in a large bowl and whisk until combined and slightly lighter in color.
- Add garlic, salt, black pepper, and about 1 teaspoon (5 ml) lemon juice. Whisk to combine.
- Begin to add the oil, a drop at a time, whisking constantly. As each drop is incorporated, add another drop. When mixture starts to thicken, you can add a few drops at a time, or a very thin (the diameter of a thick piece of thread) stream of oil, whisking constantly and vigorously.
- After you have added about 4 teaspoons (20 ml) of the oil, add another teaspoon (5 ml) of lemon juice and whisk to incorporate.
- Continue adding oil in a thin stream. Mixture will thicken as more oil is added. If it doesn’t the emulsion is not working and you may need to start with a new egg. (If the emulsion breaks, you can use it as the oil for a new aioli).
- Continue to alternate oil (whisking constantly to incorporate) and lemon juice until all oil and lemon juice are incorporated. If mixture is too thick, at a little more lemon juice. If it is too thin, add a little more oil.
This recipe is adapted from the Frog Commissary Cookbook (Stephen Poses, Anne Clark, and Becky Roller).