Ingredients:

  • 1 whole Large Egg (room temperature)
  • 1 Tbsp Fresh Lemon Juice (room temperature)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3-4 medium cloves Garlic Cloves, peeled and roughly chopped
  • ¾ cup Neutral Oil (Grapeseed or Canola)
  • ¼ cup Extra Virgin Olive Oil

Instructions:

  1. Ensure all refrigerated ingredients (egg, lemon juice) are at room temperature. Roughly chop the garlic cloves.
  2. Place the whole egg, lemon juice, salt, pepper, and chopped garlic into a tall, narrow blending jar that snugly fits the immersion blender head.
  3. Pour both the neutral oil and the olive oil directly over the egg mixture. Do not stir.
  4. Insert the head of the immersion blender to the very bottom of the jar, fully covering the yolk and garlic mixture.
  5. Turn the blender on high speed and keep it completely stationary on the bottom for 15–20 seconds until the mixture at the base turns opaque and white.
  6. Slowly and steadily lift the blender head up through the oil layer, drawing the oil into the emulsion. Pulse a few times to incorporate any remaining streaks.
  7. Taste the Garlic Aioli and adjust seasoning with more salt, pepper, or lemon juice as needed.
  8. Transfer the finished aioli to an airtight container and refrigerate for at least 30 minutes before serving. This allows the raw garlic flavor to mellow.