Rosemary Aioli

How to make Rosemary Aioli Recipe

Ingredients:
1 egg
1 tablespoon (15 ml) fresh lemon juice
2 cloves garlic, peeled and chopped
1 tablespoon (1.7 g) minced fresh rosemary leaves
2 teaspoons (10 g) Dijon mustard
1 cup (235 ml) canola oil
Kosher salt and fresh cracked black pepper, to taste

Method:
Place the egg, lemon juice, garlic, rosemary, and mustard in a food processor or blender. Process until smooth. With the motor running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper.

Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (280 g)