Serve this foolproof herb and garlic aioli with French fries, seafood or vegetable crudite.
Watch Andrew make this recipe:
- 2 garlic cloves
- 3 egg yolks
- 2 tablespoons dijon mustard
- 1 tablespoon champagne vinegar
- 2 tablespoons parsley, minced
- 2 tablespoons tarragon, minced
- 1 cup canola oil
- 1 cup olive oil
- Lemon juice, to taste
Mince the garlic cloves and add to a food processor with the egg yolks, mustard, vinegar and herbs. Pulse to combine.
With the machine running, slowly add the canola oil and then the olive oil in a thin stream. When fully emulsified, place in a serving bowl and season with lemon juice.