Homemade aioli
Instructions:
- 2 large egg yolks
- 1 garlic clove, minced
- 2 cups extra virgin olive oil
- 1 cup vegetable oil
- Juice of 3 lemons
- Kosher salt
- In a mixing bowl, whisk the egg yolks and garlic with 1 tablespoon of water. Begin adding the olive oil in a very thin, steady stream, whisking as you do so. When about half has been incorporated, you can add it a little more quickly. When the olive oil is incorporated, whisk in the vegetable oil in the same fashion. Alternatively, you could make the aioli in a blender and pour the oils through the feed tube.
- Whisk in the lemon juice. Season to taste with salt. Cover and refrigerate until ready to use. The aioli will keep for up to 7 days.