The Story Behind
There is nothing like homemade aioli. The jarred product does not come close and especially not the Passover mayonnaise. To make a delicious creamy aioli-start with a good extra virgin olive oil. I am using Vale do Navalho Delicado Extra Virgin Olive Oil for it’s mild olive flavour.
“This aioli recipe can be adapted with different herbs and styles of olive oil. For a basic aioli, we like to use Delicado Extra Virgin Olive Oil for it’s mild olive flavor.”
Salt and pepper
2 tablespoons lemon juice
Zest of 1 lemon
1 garlic clove, optional
1 1/2cups extra virgin olive oil ( Vale do Navalho Delicado)
1. Place all ingredients except olive oil in the work bowl of a food processor. Pulse several times to mix.
2. With the motor running, add the olive oil, drop by drop until the aioli starts to thicken. Once it starts to thicken-you can add it faster.
3. Store the aioli covered in the refrigerator for up to 5 days