Lemon Aïoli
1 portions
5mPart recipe and part magic trick. If you've never experimented with the emulsifying powers of egg yolk, you're in for a treat.
What you will need
1 Egg
3 cloves Garlic
Salt
1 Lemon
1/2 cup Olive Oil
(Nutritional facts 569 calories, 59.06 g fat, 4.39 g carbohydrates, 7.4 g protein, 486 mg cholesterol, 1935 mg sodium)How to cook
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You need only the yolk for this. Crack the egg and gently trnsfer it back and forth between the halves of the shell to strain off the egg white.
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Peel the garlic cloves and toss them into a blender or food processor.
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Add a pinch of salt.
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Squeeze in the juice from half of the lemon. Watch out for seeds.
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Add the egg yolk.
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Add the oil in a thin stream. Most blenders will have some kind of small opening where you can pour slowly into the hopper.
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