This Spanish mayonnaise-style condiment is intensely flavored with garlic.
Note: If you don't have an immersion blender with a cup, you can make the allioli in a food processor. Coming egg, garlic, lemon juice, water, and mustard in a food processor. With machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished allioli to a bowl and proceed with step two.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- Yield:makes about 1 cup
- Active time: 2 minutes
- Total time:2 minutes
- 1 large egg yolk
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon water
- 1 tablespoon juice (from 1/2 a lemon)
- 1/2 cup vegetable, canola, or light olive oil
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Place egg yolk, garlic, water, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. 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).
Transfer allioli to a medium 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.