Aioli | Oregonian Recipes
I'm a big believer in the mortar and pestle. When it comes to spices and garlic, it does a much better job than a knife or food processor. For our Aioli you ...
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Ingredients
- 4 cloves garlic
- 1 1/2 teaspoons sea salt (not kosher; divided)
- Grated zest of 1/4 lemon
- Juice of 1/4 lemon
- 1 egg yolk
- 1 teaspoon freshly ground black pepper (divided)
- 3 tablespoons water (divided)
- 2 cups oil blend (20 percent olive oil and 80 percent safflower oil)
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