Aioli

Aioli

Rich, garlicky emulsified sauce whisked by hand from egg yolk and olive oil.

Total 15 min Makes 16 oz Calories 125/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This classic Mediterranean condiment relies on a slow, steady drizzle of oil into egg yolk and garlic to form a thick, glossy emulsion. It takes patience and a steady whisking hand, but the payoff is a silky, pungent sauce far brighter than anything from a jar. Serve it alongside fries, roasted vegetables, grilled fish, or crusty bread.

Ingredients

  • 3 garlic cloves, minced to a paste
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 cup neutral oil, such as grapeseed or light olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 white pepper, to taste

Method

  1. On a cutting board, mash the minced garlic with the kosher salt using the flat side of a knife until it forms a smooth paste.

  2. In a medium bowl, whisk together the garlic paste, egg yolks, lemon juice, and Dijon mustard until smooth and pale.

  3. Combine the neutral oil and extra-virgin olive oil in a measuring cup. Whisking constantly, add the oil one drop at a time until the mixture begins to thicken and emulsify, about 2 minutes.

  4. Once the emulsion is stable and thick, continue whisking while streaming in the remaining oil in a slow, steady drizzle until fully incorporated and the aioli is thick and glossy.

  5. Season the aioli with additional salt and white pepper to taste. If too thick, whisk in a few drops of water to loosen.

  6. Transfer to a jar and cover. Chill at least 30 minutes before serving to let the flavors meld.

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    Aioli

    This classic Mediterranean condiment relies on a slow, steady drizzle of oil into egg yolk and garlic to form a thick, glossy emulsion. It takes patience and a steady whisking hand, but the payoff is a silky, pungent sauce far brighter than anything from a jar. Serve it alongside fries, roasted vegetables, grilled fish, or crusty bread.

    15 min 16 oz 125 cal

    Ingredients

    • 3 garlic cloves, minced to a paste
    • 1/4 teaspoon kosher salt, plus more to taste
    • 2 large egg yolks, room temperature
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1 cup neutral oil, such as grapeseed or light olive oil
    • 2 tablespoons extra-virgin olive oil
    • 1 white pepper, to taste

    Method

    1. 1

      On a cutting board, mash the minced garlic with the kosher salt using the flat side of a knife until it forms a smooth paste.

    2. 2

      In a medium bowl, whisk together the garlic paste, egg yolks, lemon juice, and Dijon mustard until smooth and pale.

    3. 3

      Combine the neutral oil and extra-virgin olive oil in a measuring cup. Whisking constantly, add the oil one drop at a time until the mixture begins to thicken and emulsify, about 2 minutes.

    4. 4

      Once the emulsion is stable and thick, continue whisking while streaming in the remaining oil in a slow, steady drizzle until fully incorporated and the aioli is thick and glossy.

    5. 5

      Season the aioli with additional salt and white pepper to taste. If too thick, whisk in a few drops of water to loosen.

    6. 6

      Transfer to a jar and cover. Chill at least 30 minutes before serving to let the flavors meld.