By Esther Boateng
Aioli is a condiment very similar to mayonnaise. This basic aioli recipe has 5 main ingredients: eggs, oil, lemon, garlic, and salt. Aioli is incredibly easy to make; it takes roughly 20 minutes, and it lasts up to a week if stored in an airtight container in the fridge.
A small amount of patience, and creativity is all you need to make a wonderfully smooth, thick and creamy aioli. The key is to pour the oil into the egg mixture very slowly, while gently whisking, which will give your aioli a relatively thick custard-like consistency. For added health and flavor benefits, add a pinch of Dr. Cowan’s Garden Ashitaba or Summer Savory Powder, or herbs such as tarragon, or parsley. Blend these additions into your mixture at the end when you’re satisfied with the consistency.
Ashitaba has a clean, herbaceous, celery-like taste with warm, spicy notes, and adds a refreshing twist to this basic recipe. Also, be mindful that the flavor profile will intensify the longer the aioli sits in the fridge.
This condiment tastes great with eggs, crab cakes, or salads – it goes well with any type of food you enjoy eating, and you’ll also get a good dose of healthy fats.
Lemon Garlic Aioli
- 2 garlic cloves, crushed
- 1 egg (fresh farm egg from trusted source)
- 2 tsp. fresh lemon juice
1/4 cup Dr. Cowan’s Garden Pumpkin Seed Oil
- 3/4 cup olive oil
- 1/4 tsp. Dr. Cowan’s Garden Pepper Salt
1/2 tsp. Dr. Cowan’s Garden Ashitaba Powder or Summer Savory
- 1/2 tsp. dijon mustard
- Salt to taste
Peel and crush the garlic.
Crack an egg, and add it to a food processor, along with the garlic, and lemon juice.
Blend until the mixture thickens.
Pour the egg mixture into a bowl.
Very slowly add the oils to the egg mixture as you gently whisk.
Add the Pepper Salt, Ashitaba or Summer Savory, mustard, and salt, and gently stir. Adjust the seasonings to taste, if necessary, and then serve immediately.
This recipe uses raw egg, so a fresh egg from a trusted local farmer is best. Alternatively, if you are concerned about consuming raw egg, you can find pasteurized eggs in the grocery store, or home pasteurize them. To home pasteurize, place the egg in cold water (fill a saucepan to 1 inch above the egg), and heat on medium to 140 degrees F, using a candy thermometer. Maintain at 140 degrees for 3 minutes, by lowering heat and monitoring the thermometer. Do not go above 140 or the egg will begin to cook. After 3 minutes, immediately place the egg in an ice water bath to cool.