Garlic Ailoi RecipeAioli is a tangy emulsified sauce that's similar to mayonnaise but is made with olive oil instead of ordinary vegetable oil. A healthy measure of garlic gives this aioli recipe its punch.
Aioli makes a delicious sandwich spread or dip, and it can also be served atop grilled meat or fish. And for a real treat, try it with French fries.
Finally, it can't be said too often: For safety reasons, use pasteurized eggs for this and any other preparation that contains raw eggs.
Prep Time: 20 minutes
Total Time: 20 minutes
- 3 egg yolks (for safety reasons, use pasteurized eggs)
- 1 pint extra virgin olive oil
- 8 cloves garlic
- 2-3 tsp lemon juice
- 1 tsp Kosher salt, or to taste
- Let all your ingredients come to room temperature before you begin.
- In a small glass bowl, mash the garlic and the salt together until they form a paste.
- Add the egg yolks and whisk vigorously until the mixture is smooth. Note: You can use an electric hand mixer, stand mixer or even a blender for this.
- Now, with the mixer or blender going full speed (or with your arm whisking as hard as it can) add the olive oil very slowly, as little as a drop at a time.
- When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your emulsion.
- When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets too thick.
- Finish the aioli with the remaining lemon juice, both to add a bit of tang as well as to achieve the right consistency.
- Store unused aioli in the refrigerator, where it should keep for a day or two.