Aioli is such a nice condiment to have on hand for all sorts of sandwiches: burgers, BLTs, roasted eggplant, etc.
If the raw egg worries you, you can boil it for as long as 4 minutes. Shock it in an ice bath, peel it, and proceed with recipe.
- small bunch ramps, cleaned and roughly chopped, or 6 peeled garlic cloves
- Kosher salt
- 1 tablespoon capers, optional
- 1 egg
- 1 to 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 3/4 cup neutral oil such as grapeseed, canola, or vegetable plus more as needed
- flaky sea salt, such as Maldon
- In a food processor, pulse the ramps (or garlic) with a pinch of salt until finely minced, scraping down the sides of the processor as necessary. Add the capers, egg, and 1 tablespoon of the lemon juice, and process until combined.
- With the motor running, pour the oil through the teensy hole of the food pusher insert so that it enters the bowl in a very slow, steady stream — add the oil very slowly at first; once it starts emulsifying, add the oil more quickly. Note: If you are using garlic as opposed to ramps, the amount of oil here should be right. If you are using ramps, you may need to add as much as a cup more oil to get it to the thickness you desire. The moisture of the ramps will make the aioli be on the thin side in terms of texture if you use only 1.25 cups. If the thin texture doesn’t bother you, there is no need to add more oil—I actually don’t mind the thin texture. It should be emulsified.
- After all of the oil has been incorporated, stop the motor and taste. Add more salt—I like using the Maldon at this point. Add it (or other salt) 1/4 teaspoon at a time. Add more lemon if the aioli is needing more sharpness. Process again, and continue adjusting as needed until it tastes right. Store in fridge until ready to serve.
- Category: Condiment
- Method: Food Processor
- Cuisine: American
Keywords: Homemade, aioli, ramp