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How to Make Aioli with 4 Ingredients in 2 Minutes

How to Make Aioli with 4 Ingredients in 2 Minutes

And without the wrist-straining whisking.

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Start with a whole egg. Traditionally, aioli is made with just the yolk, but we’ve found adding in the white helps stabilize everything.

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Add in freshly-squeezed juice of half a lemon, about 2 teaspoons.

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Next, a good sprinkle of salt and a crack of black pepper (you can adjust seasoning later).

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4 peeled cloves of garlic go in! This is what separates the aiolis of the world from the mayos.

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Blend briefly until everything is incorporated and smooth.

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With the blender running, slowly drizzle in 1 cup of oil. 
We use half olive oil and half neutral vegetable oil for a grassier, fresher flavor.

There you have it!
Creamy, sandwich-worthy aioli in two minutes. It will keep in the fridge for 3–4 days.

 

Recipe slightly adapted from Serious Eats.

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