By Rittwik Naskar
Make this creamy, tangy, garlicky dip that goes best with wings, fries, fritters, sandwiches and even as a salad dressing. Make it at home following these steps.
Ingredients - 4-5 garlic cloves, 2 large egg yolk, 1½ tsp freshly squeezed lemon juice, ¼ tsp salt, and ¾ cup extra virgin olive oil.
Peel and smash the garlic cloves.
Separate the room temperature eggs for the yolks.
In a saucepan add the oil and put it on low heat. Add the smashed garlic cloves to the oil and let it confit for 13-14 minutes.
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Don't let the garlic cloves take on too much colour. If they turn brown too quickly, remove it from the heat.
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Let the oil come down to room temperature. Transfer the cooled oil to a food-safe squeeze bottle.
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Add the egg yolk, fresh lemon juice, 2-3 cooked garlic cloves, and salt to a food processor with an open top.
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Add the flavoured olive oil one drop at a time while blending the egg yolk mixture in gradual pulses. Do it for half the amount of oil.
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Open the top to scrape everything down allowing the blades to cool from time to time.
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Drizzle in the rest of the oil, and see to it that the aioli is thick and creamy.
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Taste as you go and season accordingly. Store it in the fridge for 7-10 days in an airtight container.