Garlic Aioli

This seemed impossibly difficult to make before I actually tried, but as long as you drizzle the oil in, it comes together really nicely. If you want to make it 100% home grown, try apple cider vinegar or your vinegar of choice instead of the lemon juice.

INGREDIENTS

• 2 cloves of garlic, minced

• juice of one lemon

• 2 egg yolks, room temperature

• 1/2 cup oil (see NOTE *)

• salt and pepper to taste

INSTRUCTIONS

1. Put the garlic, lemon juice, and egg yolks in a food processor or blender. (see NOTE**)

2. Close the food processor and turn on to low.

3. Drizzle the oil very slowly — think drops — as the food processor spins. Keep up this painfully slow pace until at least half of the oil is in the blender.

4. After a few minutes check the aioli, it should be thick and creamy, but won't be quite as thick as mayonnaise.

5. Add salt and pepper to taste.

NOTES

* In the aioli pictured, I used light olive oil because that's what I had on hand. You can make it with any kind of oil you want, but I would start with a light oil. From there, if you are you think you want more Omega 3 in your diet, you can start adding about 1/8th cup of hemp or flax oil. If you want the healthy properties of extra virgin olive oil, feel free to use that. It will affect the taste, so when in doubt, add small amounts at first until you have a recipe you like.

** You can use a blender, food processor, immersion/stick blender, and even a whisk to make aioli.