Making your own aioli is simple and delicious. Once you make this homemade version it will be your go to sandwich spread. I use pasteurized eggs.

Pasteurized eggs are gently heated in their shells, just enough to kill the bacteria but not enough to actually cook the egg, making them safe to use in any recipe that calls for uncooked or partially cooked eggs.

To pasteurize slowly bring the eggs and water to 140F. Be sure to keep the eggs off the base of the saucepan by using a strainer or rack. Check the tempurature and hold the egss for 3 minutes.

Lemon Aioli

Makes one cup

Ingredients:

• 2 large egg yolks, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon Dijon mustard
• 1 cup olive oil
• 1/4 cup extra virgin olive oil

Instructions:

Place the egg yolks, lemon juice, water, salt and mustard in a small food processor or blender. Process until well blended. With the processor running, add the oils slowly and process until emulsified, about 2 minutes. Can refrigerate any aioli not used.

Terri's Tips:

To save time use already prepared mayonnaise

Use as a sandwich spread or vegetable dip

 

 

 

 

Making your own aioli is simple and delicious. Once you make this homemade version it will be your go to sandwich spread.