Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some fresh grated Romano cheese into some aioli and spread it on baguette slices and broil quickly.
3 garlic cloves
2 egg yolks
1 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and black pepper to taste
Mince the garlic in a food processor. Add the egg and process until well mixed. With the motor running, slowly pour in half of the olive oil. Stop the machine and add the lemon juice. Then, with the motor running, slowly add the remaining olive oil and process until the mixture is thickened and the oil is emulsified. Add salt and pepper to taste.
Refrigerate for at least 30 minutes, covered, and up to 12 hours before serving. This will allow the raw garlic flavor to mellow.
NOTE:
The American Egg Board states – “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.”