Extra Virgin Olive Oil Aioli

Mark Priestley

Tags vegetarian

Whisk together 2 egg yolks with ½ a teaspoon of salt.  While whisking, slowly add 340mL of a delicate olive oil and ½ Tablespoon fresh squeezed lemon juice.  

Keep the finished aioli in the refrigerator.  To help ensure that it holds consistency for later, whisk in 1 Tablespoon of boiling water.

Tip: Make sure the eggs come to room temperature, otherwise the yolk what emulsify the oil.

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