Photo: Thomas J. Story
Total Time
10 Mins
Yield
Makes 1 cup plus 2 tbsp. (serving size: 1 tbsp.)

In France, it's called aioli; in Spain, allioli. This version of allioli comes from chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant. It's delicious with patatas bravas (fried potatoes with spicy tomato sauce) and seafood.

How to Make It

Step 1

In a food processor, pulse minced garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by oil in a thin stream. (If it becomes too thick, add a few tablespoons of cold water to make a loose, creamy sauce and to keep it from separating.) Season to taste with salt.

Step 2

Make ahead: Up to 2 days, chilled, with plastic wrap pressed against surface.

Aaxte, San Francisco

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