Sauces, jams & condiments
- 1 egg
- 3 cloves garlic, minced
¼ lemon, juiced
½ C olive oil
- Pinch of salt and pepper
- Add egg, garlic, and lemon juice into jar.
- Pour oil over the top and let sit for 20 seconds.
- Using the plunger lid, set to speed 5 and blend for 2 minutes.
- Once finished, remove the lid and scrape into a bowl.
- Whisk in salt and pepper and slowly drizzle in extra olive oil until aioli is smooth.
- Pour into a container and store in the fridge for up to 14 days.