Slow Patience, Poured Into Silk
Aioli is one of those preparations that asks very little of your pantry and everything of your attention. There is no heat, no timer — only the quiet labor of coaxing something silky and unified from ingredients that have no reason to come together. It is, in that way, a lesson in patience. A single yolk, a slow pour, a steady hand. My grandmother never called it a recipe. She called it practice. Once you've made it, you'll understand why.
Ingredients
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon Alessi Garlic Puree
- 8 drops hot sauce (optional)
- 1/2 cups Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Ground Black Pepper, to taste
Instructions
- In a medium bowl whisk together egg yolk, lemon juice, garlic, hot sauce and 1 teaspoon water until blended.
- While whisking continuously, very slowly add olive oil in a steady stream until mixture begins to thicken and emulsify.
- Season with salt and pepper to taste.
