Garlic mayonnaise, or aioli, a contraction of the French words for garlic and oil, originated in Provence.
Yields: 1/2 cup; nutritional information based on a 1-tablespoon serving
INGREDIENTS:
4 cloves garlic, mashed 1/2 cup plus 1 tablespoon olive oil 1 large egg yolk, at room temperature 1 1/2 tablespoons lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon salt
DIRECTIONS:
1. Flavor the oil: Place garlic and oil in a small saucepan and cook over medium heat until the garlic just begins to brown -- about 5 minutes. Remove the oil from heat and let the garlic steep for 20 minutes. Strain the oil through a sieve, discard garlic, and cool oil completely.
2. Make the mayonnaise: In a large bowl, whisk together egg yolk, lemon juice, mustard, and salt. While whisking, add the garlic oil in a very thin continuous stream until all oil is incorporated. Serve immediately or refrigerate in an airtight container for 2 to 3 days.
NUTRITIONAL INFORMATION:
Calories: 143 Total Fat: 15.9 Cholesterol: 26.6 Sodium: 75.4