Recipe good. No need for other posters to be so snippy about pasteurized eggs. It's not exactly a commonly known process. The website tell you how to peel a tomato so why couldn't it tell you how to pasteurize eggs.
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.
This recipe goes with Spring Aioli Feast
More From Sunset
- Calories: 125
- Calories from fat: 100%
- Protein: 0.4g
- Fat: 14g
- Saturated fat: 1.9g
- Carbohydrate: 0.4g
- Fiber: 0.0g
- Sodium: 40mg
- Cholesterol: 13mg
- 1 large egg (see notes)
- 2 tablespoons lemon juice
- 4 to 6 cloves garlic, peeled
- About 1/4 teaspoon salt
- 1 cup olive oil (see notes)
- 1. In a blender or food processor, whirl egg, lemon juice, garlic to taste, and 1/4 teaspoon salt until well blended.
- 2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.
- Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, and salt until smooth. Makes about 1 cup.
- Nutrition analysis per tablespoon
Only you will be able to view, print, and edit this note.Add Note