Description
A creamy and flavorful Basil Aioli made with fresh basil, garlic, and a blend of grapeseed and extra-virgin olive oils. This versatile sauce is perfect as a dip, spread, or condiment to elevate sandwiches, grilled vegetables, and seafood dishes.
Ingredients
Scale
Aioli Ingredients
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
- 1/4 cup grapeseed oil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh basil leaves
Instructions
- Whisk Egg Mixture: Whisk the egg yolk, grated garlic, salt, and 2 teaspoons of water in a small bowl until combined and slightly frothy.
- Incorporate Grapeseed Oil: Slowly drizzle the grapeseed oil into the egg mixture while constantly whisking to begin emulsifying the sauce.
- Add Olive Oil: Continue to very slowly add the extra-virgin olive oil while whisking vigorously until the aioli thickens to a creamy, consistent texture.
- Finish with Flavorings: Stir in the freshly squeezed lemon juice, freshly ground black pepper, and finely chopped basil leaves until well combined. Adjust seasoning if needed.
Notes
- Use room temperature ingredients for better emulsification.
- Whisking slowly while adding oil is essential to prevent the aioli from breaking.
- If the aioli is too thick, whisk in a small amount of warm water to loosen the texture.
- Can be stored refrigerated in an airtight container for up to 3 days.
- Contains raw egg yolk; consume fresh and be cautious if serving to pregnant women or those with compromised immune systems.
