Thursday, June 25, 2009

Garlic aioli

Mmm...Ernie and I like to eat at this brewery near our house, because they've got fried artichoke hearts. They serve it with garlic aioli, and since I was making fried artichokes tonight, I set out in search of a recipe.
It's super easy, and super good. Would be good on a sandwich, too, I think. Just remember...raw egg does not keep long.

an Emeril recipe

1 large egg
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
Juice of one lemon
Freshly ground white pepper
1 cup vegetable oil

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

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