Classic Aioli
Colleen McGlynn of DaVero
Makes about 1 cup

Properly done, aioli is one of the great sauces. It requires really fresh ingredients to make well. Colleen made this Aioli by hand using a mortar and pestle and the DaVero Estate Olive Oil at the Healdsburg Farmers Market (and on Mario Batali’s Food Network program.) This recipe provides the method for making Aioli more easily in a food processor.

2 or 3             fresh garlic cloves, peeled and chopped.
large pinch     coarse sea or Kosher salt
1                   egg yolk, at room temperature
½                  lemon, juiced
2/3 cup          pure olive oil (not extra virgin)
1/3 cup          DaVero extra virgin olive oil
                     freshly ground black pepper

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you’ve used it all. Finish with pepper and (if necessary) a bit more salt.

The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

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