Add acid, such as lemon juice or vinegar, to stabilize and brighten flavor. As the mixture thickens, you can increase the oil stream, but continue to add it gradually to maintain a creamy consistency.
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Key Factors For Success Use room temperature ingredients to reduce the risk of breaking. Storage And Safety Tips Because this recipe uses raw egg yolk, it is best consumed within three to four days when refrigerated.
Slowly drizzle in the olive oil while whisking constantly, starting with just a few drops to reinforce the emulsion. Extra virgin olive oil contributes antioxidants and heart-healthy fats, turning a classic emulsion into a more nutritious spread.
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Rushing the process can break the emulsion, causing separation and a grainy texture. It forms the creamy base for aioli when you stir in garlic, herbs, or spices.
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