It took under 50 seconds to emulsify this aioli!

1 tablespoon fresh lemon
1 teaspoon prepared mustard
1 tablespoon cold water
1 pasteurized egg yolk
1 clove garlic ( I used elephant garlic)
1/2 cup rice bran oil
1/2 cup olive oil
Sea salt.

Put all ingredients into mason jar (egg, lemon, garlic water first)
Then wait for 15 seconds to let the oil and other ingredients separate.
Use hand blender ( I used a KitchenAid)
on slowest setting. Start from the bottom and when it begins to thicken, SLOWLY move hand blender up to the top of the emulsion.
Store in the refrigerator for up to 2 weeks.


About simplycookingrealfood

I love to share recipes and ideas. I love to cook, and love to eat good food! Thanks for stopping by!

One response »

  1. […] slice up your favorite veggies. Sliced yams and broccoli are shown above. And bring aioli did in a freezer bag to keep it […]

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