Garlicky Blender Aioli
A creamy, quick-blender aioli made with soft-boiled egg, olive oil, almonds, and garlic. This Spanish-inspired sauce has a rich, nutty flavor perfect for spreading or dipping.
Ingredients
- •1 piece large egg
- •½ cup olive oil
- •¼ cup blanched almonds
- •2 tablespoons fresh lemon juice
- •2 cloves garlic cloves
- •¼ teaspoon Kosher salt
- •¼ teaspoon freshly ground pepper
Cooking Instructions
- 1.
Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).
10 min
- 2.
Aioli can be made 3 days ahead. Cover and chill.
1 min
