I had some grass fed roasted sirloin left over from last night and some bread from the farmer’s market so I made a quick steak sandwich for lunch with some homemade garlic aioli, fried onions, pepperoncinis and E’s garden tomatoes of course.

Garlic Aioli (from Thomas Keller’s Ad Hoc At Home cookbook)

1 egg yolk
1/4c garlic oil
1tsp lemon juice
1/2 tsp kosher salt

Whisk the egg yolk til creamy, drizzle in the olive oil and keep on whisking, add lemon juice and salt.

*If you don’t have garlic oil, use canola oil instead and 1 clove of garlic, pounded, finely minced.


3 Comments to “aioli”

  1. Thanks! New kitchen? How exciting. We’re getting one at some point this year too. Can’t wait.

  2. Aioli is sooooo nice with white bait. I love it so much!

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