INGREDIENTS
1 1/2 Cups Extra Virgin Olive Oil
2 Tbsp Garlic Paste
3 Egg Yolks
1 Tbsp Fresh Lemon Juice
2 Tsp Water
1/2 Tsp Salt
1/2 Tsp Cayenne Pepper (Optional)
METHOD
1 In a medium sized mixing bowl, whisk together the salt, cayenne pepper, egg yolks, water and garlic paste, until full combined.
2 Slowly (and I mean slowly – it should take 2-3 minutes to add it all the way) pour the olive oil into the mixture, white simultaneously whisking constantly, as fast as you can.
3 Add the lemon juice, once all the olive oil is mixed in.
4 Continue whisking until the aioli has a thickened, mayo-like, consistency
5 Store the aioli in an airtight container in the fridge for up to 2 weeks
Notes
A hand mixer, or stand mixer with a whisk attachment can also be used in place of whisking by hand, which should result in a quicker, less sore arm, process.
You can also use an immersion blender, or food processor that has a removable lid, or spot in the lid to drizzle the oil into the mixture while it’s mixing.
