April 7, 2014

Easy Homemade Garlic Aioli

Garlic Aioli

I am not a big fan of jarred mayonnaise, but homemade mayonnaise, or aioli, is the most amazing thing ever. Add garlic and it is even better! Not only does it taste like garlic heaven (as you know, I am a big fan of garlic), it is incredibly versatile. It is terrific on a sandwich, used as a dip, or even tossed with leftover roast chicken to make a mean chicken salad. Lately, I’ve been loving it as a basic dip for vegetables. It is a great way to make our nightly vegetable snack a little more interesting and it is so easy to make.

To start with, I use an egg yolk from a Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The majority of supermarket eggs are not pasteurized so this is a real help to know when I am cooking for my kids.

To make the aioli I use a whisk and bowl and a little elbow grease. It honestly is so simple. Sometimes I can’t believe something this delicious comes from such an easy process. Anyone, and I really mean anyone, can do this. Once it the aioli comes together I like to set it out in a bowl surrounded by all kind of vegetables and some sliced French bread. It is the perfect accompaniment to any snack and also loves to be dolloped alongside main courses. Make your first batch of aioli today and see how you like to eat it!

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

 

Crudite with Homemade Garlic Aioli

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 cup or so

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Ingredients

  • 2 small garlic cloves
  • ½ teaspoon kosher salt
  • 1 large egg yolk, at room temperature
  • 1 cup extra-virgin olive oil

Instructions

  1. 1. Place the garlic cloves in the bottom of a large mixing bowl and crush them with a wooden spoon until they are a smooth paste. Add the egg yolk and salt and whisk once or twice.
  2. 2. Pour the olive into the mixture in a steady stream while whisking continuously. The mixture will slowly begin to thicken as you go. Keeping whisking until all of the olive oil is incorporated. Whisk once or twice more with everything in it and serve.
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  • leslie

    Oh yes. I have to agree…the best thing ever!