Spanish aioli is often served with tapas, seafood or Paella. My friends like to dip vegetables in it. The blanching of the garlic tames an otherwise wild nature.
4 large cloves of blanched garlic, finely minced
1 tablespoon of freshly squeezed Myer lemon juice
2 egg yolks, farm fresh
White pepper, to taste
Pinch of sweet paprika
Dijon Mustard optional, to taste
1 cup olive oil
Blanch garlic in boiling water for 1 1/2 minutes, then plunge cloves into cold water to stop the cooking process. Pat the cloves dry. Add minced garlic and a pinch of salt to a mini-food proce
ssor and chop fine.
Add two egg yolks, lemon juice, white pepper, and pinch of paprika. Turn
processor on and slowly drizzle in olive oil to make a thick mayonnaise. Correct
the seasoning with extra salt, pepper, optional mustard and extra lemon juice as
required and process again. Cool in refrigerator for two or more hours before
If the sauce breaks while making, for any reason, add an additional egg yolk and reprocess until thick.