Spanish-style Allioli (Olive Oil and Garlic Mayonnaise)

Name: Spanish-style Allioli (Olive Oil and Garlic Mayonnaise)
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon dijon mustard; 1 large egg yolk; 2 teaspoons medium cloves garlic, minced (about; 1 Tbsp juice (from 1/2 a lemon); 4 servings Kosher salt and freshly ground black pepper; 118 milliliters vegetable, canola, or light olive oil; 118 milliliters extra-virgin olive oil; 1 Tbsp water

Spanish-style Allioli (Olive Oil and Garlic Mayonnaise) is From preparation to the plate, this recipe takes roughly 2 minutes.

Instructions

Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup.

Ingredients you will need

Lemon Juice

Egg Yolk

Mustard

Water

Equipment you will use

Immersion Blender

Pour oil on top and allow to settle for 15 seconds.

Ingredients you will need

Cooking Oil

Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note above).

Ingredients you will need

Mayonnaise

Cooking Oil

Equipment you will use

Immersion Blender

Food Processor

Transfer allioli to a medium bowl.

Equipment you will use

Bowl

Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

Ingredients you will need

Extra Virgin Olive Oil