I'm not going to pretend that this was fun to make. It sucked. My arm felt like it was going to fall off from all the whisking so much so that I needed my husband to help me whisk half way through the process. I was probably adding the oil in too slowly, but I thought it was better safe then sorry for my first attempt at an aioli!
However, it was really good! It went with my Thai Turkey Burgers perfectly and I got to finally use the amazingly beautiful handcrafted mortar and pestle my mom got me from Hawaii 2 years ago!
So I'm glad I tried it, I know I'll make it again, but whisking that much just sucks. Next time I'm breaking out the Kitchen Aid (Why didn't I think of that yesterday?).
Adapted from Epicurious.com
Originally from Gourmet
2 garlic cloves
1 large egg yolk
Juice of half a lime
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Handful of Cilantro
Mash garlic and cilantro together in a Mortar and Pestle with a pinch of Kosher Salt until thoroughly combined into a paste. Set aside. If you don't have a mortar and pestle, you can mince and mash garlic and cilantro to a paste with a pinch of salt using a large heavy knife. In a medium bowl, whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic and cilantro paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.