Aioli is a Mediterranean sauce made from garlic, olive oil, and egg yolks. It’s a creamy, flavorful condiment that pairs well with seafood, vegetables, sandwiches, and as a dip for fries. Here’s a simple recipe for classic garlic aioli.
Ingredients
- 2 large egg yolks (at room temperature)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil (or a mix of olive oil and neutral oil)
- 2-3 cloves garlic, minced (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Whisk the Base:
In a medium bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until well combined and slightly thickened.
2. Add the Garlic:
Stir in the minced garlic, mixing well to incorporate the flavor.
3. Slowly Add Olive Oil:
While whisking continuously, start to add the olive oil very slowly, just a few drops at a time. This is crucial to help emulsify the mixture. As the aioli begins to thicken, you can gradually increase the amount of oil you pour in, continuing to whisk steadily.
4. Adjust Consistency:
Once all the oil is incorporated, the aioli should be thick and creamy. If it’s too thick, you can whisk in a few drops of water or a bit more lemon juice to reach your desired consistency.
5. Season:
Taste the aioli and season with salt and freshly ground black pepper to taste. Adjust the garlic and lemon juice according to your preference.
6. Chill and Serve:
Transfer the aioli to a serving bowl. For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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