Aioli with garlic and egg
A creamy and classic aioli that you can easily whip up with a whisk or mixer. The perfect seasoning for fish, shellfish, french fries, or as a fresh dip for vegetables. The key to a successful aioli is that the oil and egg have approximately the same temperature before you start.
Ingredients
- 1 pcs egg
- 2 tsk white wine vinegar
- 0.5 tsk dijon mustard
- ⅞ cups rapeseed oil
- 1 pcs garlic clove
- 0.75 tsk salt
- freshly ground black pepper
0 of 7 ingredients ready
Instructions
- 1
To achieve a perfect aioli, it is important that the ingredients have the same temperature. Take out your egg and oil so they reach room temperature. Finely grate the garlic clove so you get fine garlic paste.
- 2
In a bowl, whisk together the egg, white wine vinegar, and dijons mustard. Add the finely grated garlic and season with salt and freshly ground black pepper.
- 3
Start whisking the mixture while pouring in the rapeseed oil in a thin stream. This is where the magic happens – the oil and egg white emulsify into a creamy sauce. Continue until all the oil is incorporated and the aioli has a fine, thick consistency.
- 4
Taste your aioli and adjust with a little more salt or pepper if needed. Serve immediately or place it in the fridge for a while for the flavors to set even more.
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