Aioli
Called "the butter of Provence," aioli is an easy, dairy-free way to add richness and flavor to your dishes. Use is as an ingredient in sides like Celery Root Roasted Garlic Mashed Potatoes, or as a sauce in mains like our Halibut and Salmon Gefilte Fish or our Artichoke Fritters.
Servings
1 Servings
Ingredients
- 2 egg yolks
- 1 teaspoon Dijon style mustard
- 3 teaspoons water
- 1 tablespoon fresh lemon juice
- 1 cup canola oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Place egg yolks, mustard, water, and lemon juice in a food processor, non-reactive stainless steel mixing bowl, or a glass bowl. Pulse or whisk together until smooth.
- Slowly add oil drop by drop into the bowl while continually whisking or processing. The mixture should resemble mayonnaise. Season with salt and pepper.
- Tip: Aioli is perfect for fluffing up mashed potatoes. Add ½ cup of aioli and stir to combine. Add additional aioli until you have the texture and fluffiness you like.