Homemade Garlic Aioli

I finally acquired a Kuuk garlic press, so I decided the first thing I would do with it is make garlic aioli! The press minced the garlic to the perfect consistency for the aioli without even having to peel the garlic, which made the prep work for this recipe almost non-existent.

I brought this aioli to a potluck at work with a Spanish tortilla, and it was a big hit.

MAKES ABOUT 3/4 CUP

AÏoli can be refrigerated for up to 3 days.

INGREDIENTS

• 2large egg yolks
• 4teaspoons lemon juice
• 1garlic clove, minced to paste
• Salt and white pepper
• 1/8teaspoon sugar
• 1/2cup vegetable oil
• 1/4cup extra-virgin olive oil

INSTRUCTIONS

1. In large bowl, combine egg yolks, lemon juice, garlic, 1/4 teaspoon salt, and sugar. Whisking 
constantly, very slowly drizzle oils into egg mixture until thick and creamy. Season with salt and pepper to taste.
2. (Recipe from Cook's Illustrated.)

The garlic press was easy to use and only required a small amount of effort to squeeze the garlic through even with the skin on. It was a sturdy stainless steel and is dishwasher safe too so it is very easy to clean!

I received a free garlic press to review but all opinions are my own.