1 garlic clove
1 egg yolk
1 Tbsp. Vinesation Sicilian Lemon Balsamic
Pinch of dry mustard
¾ cup Vinesation Extra Virgin Olive Oil (such as Arbequina)
Flaky Sea Salt
Food Processor Method
Combine the garlic, egg yolk, and the vinegar together in the bowl of blender or food processor and pulse until the mixture is fully combined.
With the machine running on low, slowly begin to add the olive oil starting with just a few drops. Once the first few drops are emulsified begin to drizzle in the remaining oil. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
Continue to pulse as the oil emulsifies with the yolk mixture and forms a white creamy mixture.
Season to taste with sea salt and enjoy.
Please note: **This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Chipotle: Substitute ½ of the EVOO (Extra Virgin Olive Oil) with Vinesation Chipotle Olive Oil. Excellent for those sweet potato fries or on a BBQ burger!
Basil: Substitute ½ of the EVOO with Vinesation Basil Olive Oil. Add freshly chopped basil. Great on a chicken sandwich!
Truffle: Slowly drizzle 1 Tbsp. of Vinesation White Truffle Oil when all the single varietal EVOO has been emulsified and absorbed. This is so good on twice baked potatoes, eggs Benedict, gourmet burgers or roasted asparagus.
Roasted Garlic Aioli: Preheat oven to 350°F. Peel 3 cloves of garlic, place them in a small ramekin (baking dish), and drizzle with 1 Tbsp. of mild EVOO. Cover with aluminum foil, or a small ovenproof lid, and roast for 25 minutes. Let the cloves cool for a few minutes, then mash with a fork, use in place of the 1 clove of garlic in original recipe. Simply delicious on everything!!!