SOURCE: Tricia Wheeler - Publisher & Editor, Edible Columbus
YIELD: 4-6 people
4 Crushed garlic cloves
Pinch of salt
2 Egg yolks
1 Cup extra virgin olive oil
2 Tablespoons lemon juice
1. Put 4 crushed garlic cloves (or more or less to taste) in a small bowl with a pinch of salt and crush with the back of a spoon.
2. Add 2 egg yolks and beat for 30 seconds with a whisk or 30 seconds with an electric mixer until creamy.
3. Beat in 1 cup extra virgin olive oil, by drops until the mixture thickens.
4. As it begins to thicken, the oil can be added in a thin stream until the mixture is thick.
5. Thin the sauce with a little lemon juice and season to taste. Chill for up to 2 days.
6. Bring to room temperature and stir before serving
While enjoying lunch in Cleveland together, Tricia told me that this aioli is one of her go-to recipes. She said that it is quick, easy and simple to jazz up with herbs, pesto, chili powder, sun dried tomatoes, capers, etc.