Photo by Chelsea Kyle
Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Recipe information
Yield
Makes 1¼ cups
Ingredients
2 cloves garlic, chopped
1 Tbsp dijon mustard
1 Tbsp lemon juice
¾ tsp salt
2 egg yolks
¾ cup canola oil
Preparation
Place the garlic, mustard, lemon juice, salt and egg yolks in a blender. Blend on low, then slowly drizzle in the oil in a thin line to emulsify. Be careful not to add to much at once, as this will break the emulsion. Loosen with 1 tablespoon of water to reach the desired consistency. This mayo can be kept for up to 1 week in a resealable plastic container or squeeze bottle.
Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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