AOLI

BY JODY ADAMS
GOURMET SEPTEMBER 2002

90%

4/4

MAKE I T AGAI N

RE V I E W S (32)

This recipe is an accompaniment for Monksh and Clam Bourride .

SAV E RE C I P E

Cook
Reviews (32)

YIELD: Makes about 1/2 cup

ADD TO ME N U

I N GRE D I E N TS
1. 2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

PRE PARAT I O N
1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk,
lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture,
whisking constantly, until all oil is incorporated and mixture is emulsied. (If mixture separates, stop
adding oil and continue whisking until mixture comes together, then resume adding oil.)
2. Whisk in garlic paste and season with salt and pepper. If aoli is too thick, whisk in 1 or 2 drops of water.
Chill, covered, until ready to use.
Cooks' notes:

NUTRI T I O NAL I N FO
Calories229
Carbohydrates1 g(0%)
Fat25 g(39%)
Protein1 g(2%)
Saturated Fat3 g(15%)
Sodium9 mg(0%)
Polyunsaturated Fat3 g
Fiber0 g(0%)
Monounsaturated Fat18 g
Cholesterol46 mg(15%)