Thayer Allyson Gowdy
YieldsMakes about 1 cup (serving size: 1 tablespoon)

Notes: If you're concerned about salmonella or bacteria in raw eggs, use pasteurized whole eggs (available through some grocery stores). Or make our egg-safe quick aioli (recipe follows), which is based on purchased mayonnaise. If using a pungent, peppery extra-virgin olive oil, start with 1/3 to 1/2 cup, then add a milder oil to make 1 cup total. You can store the aioli airtight in the refrigerator up to 1 week. Prep time: About 10 minutes.

How to Make It

Step 1
1

In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.

Step 2
2

With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Step 3
3

Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth. Makes about 1 cup.

Step 4
4

Nutritional analysis per tablespoon

Ingredients

 1 large egg (see notes)
 2 tablespoons lemon juice
 4 to 6 cloves garlic, peeled
  About 1/4 teaspoon salt
 1/2 cup lightly packed rinsed fresh mint leaves, fresh basil leaves, or coarsely chopped Italian parsley
 1 teaspoon grated lemon peel
 1 cup olive oil (see notes)

Directions

Step 1
1

In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.

Step 2
2

With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Step 3
3

Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth. Makes about 1 cup.

Step 4
4

Nutritional analysis per tablespoon

Green Aioli