This pleasurably salty, punched-up mayonnaise enlivens sandwiches and makes a gutsy accompaniment to grilled meats and fish. The aioli is best made at least 30 minutes prior to serving as its flavor improves with time. Leftovers can be kept for 2 days, covered and refrigerated. You can also use a food processor or blender if a mortar and pestle is unavailable. This recipe comes from Tara O'Brady, author of the blog Seven Spoons.
Ingredients
- 2 small garlic cloves, peeled
- 1⁄4 tsp. kosher salt, plus more to taste
- 1 tsp. grainy mustard
- 1⁄4 tsp. anchovy paste
- 4 small dry-cured small black olives, pitted and roughly chopped
- 1 1⁄2 tbsp. freshly-squeezed lemon juice, plus more to taste
- 1 egg yolk
- 6 tbsp. canola oil
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper, to taste
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Instructions
Step 1
Using a mortar and pestle, pound the garlic into a coarse paste with 1⁄4 tsp. kosher salt. Stir in the mustard, anchovy paste, and chopped olives. Add the egg yolk and lemon juice and whisk into the mixture.
Step 2
Pour the canola oil into the yolk mixture in a thin, steady stream, whisking constantly to emulsify. Once aioli comes together and is well-blended, whisk in the extra-virgin olive oil. Season to taste with salt, freshly ground black pepper, and additional lemon juice as needed.
- Using a mortar and pestle, pound the garlic into a coarse paste with 1⁄4 tsp. kosher salt. Stir in the mustard, anchovy paste, and chopped olives. Add the egg yolk and lemon juice and whisk into the mixture.
- Pour the canola oil into the yolk mixture in a thin, steady stream, whisking constantly to emulsify. Once aioli comes together and is well-blended, whisk in the extra-virgin olive oil. Season to taste with salt, freshly ground black pepper, and additional lemon juice as needed.
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