- 1 tsp. Dijon or stone grained mustard
- 1/2 tsp. salt
- 3 – 4 sliced garlic cloves or to taste
- 1/2 c. extra virgin olive oil
- 1/2 c. neutral flavored vegetable oil such as canola
Combine
the egg, sugar, mustard, salt and garlic cloves in the container of an
electric blender or food processor. Blend a couple of minutes or until
the mixture us thoroughly pureéd. With the motor still running, very
slowly pour the oils in a thin stream into the container. It’s
essential to add it slowly in the beginning. Makes about 1 1/2 cups
If
you have concerns about using uncooked eggs, or don’t have time to make
aoli from scratch, a reasonable substitute can be made by adding
the mustard, and garlic cloves that have been mashed to a paste to one
cup mayonnaise, preferably Hellman’s.
This article appears in Feb 4-10, 2010.
