{"id":56746,"date":"2026-08-12T18:06:17","date_gmt":"2026-08-13T00:06:17","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=56746"},"modified":"2026-08-12T18:06:44","modified_gmt":"2026-08-13T00:06:44","slug":"aioli","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/08\/12\/aioli\/","title":{"rendered":"Aioli"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h4 style=\"text-align: center;\">Serious Eats<\/h4>\n<p>Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">whole egg<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">medium cloves garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp juice from 1 lemon<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup canola, vegetable, or light olive oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup extra virgin olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p>Place <strong>egg, garlic,<\/strong> and <strong>lemon juice<\/strong> in the bottom of an immersion blender cup. Pour <strong>canola<\/strong> (or <strong>vegetable<\/strong> or <strong>light olive) oil<\/strong> on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As <strong>aioli<\/strong> forms, slowly tilt and lift the head of the immersion blender until all <strong>oil<\/strong> is emulsified.<\/p>\n<p><strong>Finish:<\/strong><\/p>\n<p>Transfer <strong>aioli<\/strong> to a medium bowl. Whisking constantly, slowly drizzle in <strong>extra-virgin olive oil<\/strong>. Season to taste with <strong>salt<\/strong> and <strong>pepper.<\/strong> Store in a sealed container in the refrigerator for up to two weeks.<\/p>\n<p><strong>Special equipment:<\/strong><\/p>\n<p>Immersion blender with a cup that just fits its head<\/p>\n<p><strong>Notes:<\/strong><\/p>\n<p>Use the best quality <strong>extra-virgin olive oil<\/strong> you can find but do not be tempted to add it directly to the hand blender cup\u2014it will turn bitter. If you don&#8217;t have an immersion blender with a cup, you can make the <strong>aioli<\/strong> in a food processor. Combine the <strong>egg, garlic,<\/strong> and <strong>lemon juice<\/strong> in a food processor. With the machine running, slowly drizzle in the <strong>canola<\/strong> or <strong>light olive<\/strong>\u00a0<strong>oil,<\/strong> scraping down the sides as necessary. Transfer the half-finished <strong>aioli<\/strong> to a bowl and proceed with finish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Serious Eats Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick. 1whole egg 4medium cloves garlic, minced 2tsp juice from 1 lemon \u00bdcup canola, vegetable, or light olive oil \u00bdcup extra virgin olive oil Kosher salt and freshly ground black pepper Place egg, garlic, and lemon&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/08\/12\/aioli\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":56748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17,1],"tags":[],"class_list":["post-56746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/08\/Aioli.jpg?fit=624%2C468&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=56746"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56746\/revisions"}],"predecessor-version":[{"id":56747,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56746\/revisions\/56747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/56748"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=56746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=56746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=56746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}