Garlicky Blender Aioli
- 1 large egg
- 1/2 cup olive oil
- 1/4 cup blanched almonds
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, lightly crushed
- Kosher salt, freshly ground pepper
- Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Puree in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and puree, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).
- Aioli can be made 3 days ahead. Cover and chill.
egg, olive oil, blanched almonds, lemon juice, garlic, kosher salt
Taken from www.epicurious.com/recipes/food/views/garlicky-blender-aioli (may not work)