RECIPE: Homemade Garlic Aioli

Homemade Garlic Aioli by: Candace

Ingredients:

• egg yolks (from 2 eggs)
• garlic cloves (2)
• whole grain mustard (1 tablespoon)
• lemon juice (2 tablespoons)
• sea salt (to taste)
• extra virgin olive oil (up to 2 cups)

Directions:
Using a food processor or immersion blender - combine the egg yolks, whole garlic cloves, mustard and salt together.  Keeping the food processor or immersion blender on, SLOWLY add the olive oil to the mixture so that it can begin to emulsify.  Once its starts to emulsify you can begin to add the olive oil a little more quickly BUT make sure to still take your time so you do not "break" the aioli's formation.  If the aioli "breaks" you will need to start all over again so honor the intentional pace needed to make a well formed aioli.  Once you have slowly poured in 1.5 cups of oil you can season with salt more to your liking.  Store in the fridge for up to a week or more.

Using a whisk - combine the egg yolks, whole garlic cloves, mustard and salt together until well incorporated.  Take a little arm break from whisking because emulsifying via whisk can be an arm work out! Once you're ready begin to whisk while SLOWLY adding the olive oil to the mixture so that it can begin to emulsify.  Once its starts to emulsify you can begin to add the olive oil a little more quickly BUT make sure to still take your time so you do not "break" the aioli's formation.  If the aioli "breaks" you will need to start all over again so honor the intentional pace needed to make a well formed aioli.  Once you have slowly poured in 1.5 cups of oil you can season with salt more to your liking.  Store in the fridge for up to a week or more.