Lemon Garlic Aioli With Truffle Oil Made From Scratch Recipes

GARLIC LEMON AIOLI

Steps:

• Smash up the garlic with sea salt using a pestle and mortar (or use the end of a rolling pin and a small bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit of oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Stir in the parsley if using until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.

LEMON GARLIC AIOLI RECIPE

Steps:

• Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
• Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
• Pour the oil on top. Again, do not whisk or stir.
• Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
• Store the homemade aioli right in the jar, in the refrigerator.

LEMON GARLIC AIOLI SAUCE

Steps:

• Combine all the ingredients together in a bowl, and whisk until smooth. If you want, you can add some lemon zest to give it more lemon flavor!
• Serve right away, or cover and allow the sauce to refrigerate until ready to use. It's not necessary, but you can refrigerate for 15 minutes so the flavors can marry even more!

LEMON GARLIC AIOLI WITH TRUFFLE OIL (MADE FROM SCRATCH)

Steps:

• Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
• Can be made one day ahead of time. Use within 5 days.