1. Drape a kitchen towel over a small saucepan; set a small metal
bowl over (this will hold bowl in place). Whisk egg yolk, garlic, 1/4
tsp. salt, and 2 tsp. water in metal bowl to blend well
2. Whisking constantly, slowly drizzle in grapeseed oil, 1
teaspoonful at a time, until sauce is thickened and emulsified.
Whisking constantly, add olive oil in a slow, steady stream.
3. Stir in cayenne. Season aioli with lemon juice, pepper, and salt.
Originally Submitted
10/10/2012
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