Allioli

This thick and luscious garlicky mayo is aïoli’s Spanish cousin. Use it to stir into paella, dress up steamed vegetables or spread into sandwiches.

Makes about 1 cup.

Ingredients

1/2 cup extra-virgin olive oil

1/2 cup canola or peanut oil

3 large garlic cloves, minced

1/4 teaspoon sea salt

2 large egg yolks

1 tablespoon fresh lemon juice, plus more to taste if desired

Instructions

Stir together the two oils in a measuring cup with a spout.

If using a blender:

Place the garlic, salt, egg yolks and lemon juice in the blender and pulse until a paste forms. With the motor running, add the oil in a slow, thin, steady stream until it is all used. 

If using an immersion (stick) blender:

Place the garlic, salt, egg yolks and lemon juice in a deep, small bowl and blend with the stick blender. Add the oil about a tablespoon at a time at first, blending it each time until the oil is incorporated. Once the mixture is thick and an emulsion is established, you can add the oil in a slow, steady stream.

Adjust the seasoning, adding more salt and lemon juice to taste.