Garlic Aioli

🥘 Ingredients

• eggs
  2 large
• garlic
  1 large clove
• grapeseed oil
  1/2 c
• lemon
  1
• olive oil
  4 tbsp
• salt
  1/4 tsp

🍳 Cookware

• bowl
• microplane or very fine grater
• food processor or blender
• measuring cup

1. 1

   Place the eggs in a bowl and cover with warm water to bring to room temperature.

   eggs: 2 large
2. 2

   Paste the garlic using a microplane or very fine grater . You can also use a garlic press, or finely mince the garlic then smash it with the side of your knife until it turns to a paste.

   garlic: 1 large clove
3. 3

   Juice 1/2 of the lemon . Measure 1 teaspoon of fresh juice and set aside.

   lemon: 1
4. 4

   Separate the yolk from one egg and discard the white.
5. 5

   Add the egg yolk, the white and yolk of another egg, 1 teaspoon lemon juice, the garlic paste, and salt to a food processor or blender .

   salt: 1/4 tsp
6. 6

   Pulse the food processor until the ingredients are evenly blended and frothy.
7. 7

   Add the grapeseed oil and olive oil to a measuring cup . Turn the food processor on and add the oil very slowly (drop by drop, not a stream).

   grapeseed oil: 1/2 c, olive oil: 4 tbsp
8. 8

   Once the mixture starts to thicken and you can see it emulsifying (it's a consistent mixture and you can't see the oil), then start pouring faster, in a thin stream.
9. 9

   Once all the oil is added, stop the food processor. Check the mixture — the consistency should be similar to mayonnaise. Taste and add more salt or lemon juice, if desired.
10. 10

    Let the aioli sit for at least 1 hour before serving to allow the flavors to meld.
11. 11

    Transfer the aioli to a serving dish and top with fresh cracked black pepper.