Pasta Aioli

A food processor would be fabulous but a blender works well too (I used a blender).

1. Blend, on a low setting, the egg yolks, mustard, garlic and lemon juice until creamy.

2. While “pulsing” the blender, slowly drizzle in the oils. If using a blender, check your settings. I have a “crush” button that pulses on i’s own so I don’t have to keep pushing the button! Also, keep your lid on; just remove the little insert and drizzle thru the opening. Your goal is emulsification: creamy, thick and well combined. You can overdo this and actually make the aioli separate, so keep an eye on the sauce and stop as soon as all the oil is added and emulsified.

3. Salt and pepper to taste. Add fresh basil (I used 2 tablespoons dried basil). Pour aioli into a plastic container and refrigerate until ready to use.

To serve, prepare pasta. Strain and quickly toss with the aioli—you choose the ratios. I used 1/2 the prepared aioli for one meal (for two people.) Refrigerate any leftovers and use within 1–2 days. Mixing with hot pasta “cooks” the aioli; it sticks to the pasta beautifully and has a wonderful flavor.