Garlicky Blender Aioli

From the kitchen of Carly

A silky, garlicky aioli that gets its luxurious texture from soft-boiled egg, crushed almonds, and ice cubes blended into velvety submission. Bright with lemon and assertive with garlic, this sauce transforms simple grilled vegetables and proteins into something memorable.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large egg
  • 11/2 cup olive oil
  • 11/4 cup blanched almonds
  • 12 tablespoons fresh lemon juice
  • 12 garlic cloves, lightly crushed
  • 1Kosher salt
  • 1freshly ground pepper

Instructions

  1. Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).

  2. Aioli can be made 3 days ahead. Cover and chill.