Garlic aioli is good in salads or on sandwiches, all types of fish and with fresh, seasonal vegetables. Try substituting our Fresh Basil or Meyer Lemon Olive Oils for a new take on a classic.
Ingredients:
1 Large Egg Yolk
1 tsp Sutter Buttes Traditional Olive Oil Mustard
3/4 Cup Sutter Buttes Fresh Harvest Garlic Olive Oil
3/4 Cup Sutter Buttes Arbequina Extra Virgin Olive Oil
Pinch of Himalayan Pink Sea Salt and Fresh Lemon Juice to taste
Directions:
Place egg yolk, salt and mustard in the bowl of your food processor. Pulse until combined. With the motor running, very slowly ass the olive oils in a this stream. Once mixture begins to thicken, you can add it a little faster, waiting for full incorporation before adding more. Once all of the olive oil has been blended into the mixture and it is quite thick, add a squeeze of fresh lemon juice and pulse to combine. Taste and add additional salt or lemon juice as needed. Aioli can be stored covered in the refrigerator for up to 5 days.