Be sure to add the canola oil in a slow, steady stream while blending so a thick, creamy emulsion will form. If the oil is added too quickly, the aioli may break, or separate into curds. Serve the aioli with our fritto misto (see related recipe at left).
- 1 garlic clove, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 2 egg yolks
- 1 1/2 cups canola oil
- Salt and freshly ground pepper, to taste
In the blending container of an immersion blender, combine the garlic, lemon juice, lemon zest and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 2 cups.