Garlic Aïoli


Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.


  • 2 large egg yolks
  • 4 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup vegetable oil
  • 1/4 cup extra-virgin olive oil


Process yolks, lemon juice, garlic, salt, and pepper in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and, whisking constantly, slowly drizzle in olive oil. (Aïoli can be refrigerated for up to 4 days.)


Reprinted from One-Pan Wonders by Cook's Country. Copyright 2017 America's Test Kitchen. All rights reserved. Used with permission.

Makes 3/4 cup
  • Every bite is precious: Buddhist cooking in Japan

    Japanese monks are teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. Contributor Abigail Leonard reports from Tokyo on Buddhist cuisine.

Top Recipes

Food, history & feminism: “The Women’s Pages”

Charleston's The Post and Courier food editor Hanna Raskin discusses the importance of the women's pages to the history of food writing and roots of feminism.