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    Garlic Aioli View Edit

    Servings: Not specified

    Directions

    To make aioli: In a stockpot, place potato and enough cold water to cover; bring to boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.

    In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt, and pepper. With machine running, gradually add oil in a slow, steady stream until thick and blended. Add lemon juice; transfer to serving bowl.

    Ingredients
    • 1 small Yukon gold potato, peeled and quartered
    • 1 1/2 tsp. kosher salt
    • 3 garlic cloves, finely chopped
    • 1 Tbsp. Dijon mustard
    • 1 large egg yolk
    • 1/4 tsp. freshly ground pepper
    • 2/3 cup extra-virgin olive oil
    • 1 Tbsp. fresh lemon juice

    Parsed from recipe text (no separate ingredient records).
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