Makes about 1 cup
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When I make aioli (it’s a French term for a garlicky mayonnaise-like sauce, by the way) I like to combine oils. Extra-virgin olive oil has a great flavor, but all by itself it’s just way to strong. So I always find myself combining it with whatever mild salad oil I have around, like vegetable or canola. Mix them together, half and half. It’s just a bit nicer that way, I think.
2 large egg yolks
1/2 cup chopped basil
2 garlic cloves, minced
2 tsp sherry vinegar
juice of half a lemon
kosher salt & freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil or canola oil
In a blender, combine the yolks, basil, garlic, vinegar, lemon juice and a good pinch of salt and pepper. Blend on high to puree it all as best you can. With the blender running, slowly add the oil, a few drops at a time. As the mixture slowly incorporates the oil, it will become thick and smooth. Once both oils are incorporated, taste and season as needed with salt and pepper. Refrigerate until ready to serve. Can be made a day ahead.
SERVED AT THIS DINNER PARTY AND THIS ONE
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